Traditional recipes

Tabouleh salad

Tabouleh salad


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It is a salad full of vitamins, I confess that I had some reserves until I tasted it for the first time ..... since then I am desperately looking for fresh mint because it is one of the ingredients that makes magic with this salad. I recommend you try it, for me it has become one of my favorite salads :)

  • 75 g gragur bulgur
  • a cup of chopped green parsley
  • 3 tablespoons chopped mint
  • 4 cloves chopped green onions
  • 2-3 large tomatoes or 6-8 sliced ​​cherry tomatoes
  • 2 tablespoons olive oil
  • lemon juice
  • salt, ground pepper

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Tabouleh salad:

Bulgur wheat is soaked in cold water for one hour.

The wheat drains well - I squeeze it between my hands so that it doesn't stay watery.

Mix the wheat with the rest of the chopped ingredients, the oil and the lemon juice.

Season with salt and pepper to taste.

Great appetite!

Tips sites

1

I don't put pepper at all, green onions give it enough spice

2

you can also add to the salad, fresh cucumbers and green garlic

3

if you can't find bulgur you can make it with couscous, it's just as good


The classic Tabouleh salad receives in this recipe an upgrade from quinoa, a miracle cereal that has its origins in South America. The popularity of this vegetable has grown greatly following studies that have shown that it is very nutritious, has a rich content of fiber, protein, vitamins and minerals. It is adored by those who have a vegetarian diet and rightly so, because it seems to replace the proteins we eat from meat.

INGREDIENT:

3 bundles finely chopped parsley

1 small red onion, finely chopped

2 medium-sized tomatoes cut into small cubes

juice from 1/2 large lemon

3 tablespoons olive oil

The advantage of using this organic quinoa is that we don't waste time cooking. In 5 minutes we indulge in a perfect salad.

Wash the parsley, mint and tomatoes very well, dry them and then chop them. Finely chop the onion. Put the quinoa in a sieve and rinse it, then let it drain a little and put it over the rest of the ingredients. Add the oil, lemon juice, salt, freshly ground pepper and mix until the composition is homogeneous.


Salt with tarragon, wine and oranges

Ingredients and preparation of salami with tarragon, wine and oranges:

Salau (2 in number, for two hungry individuals - adapted according to the number of hungry people at your table), well cleaned, washed and dried with the skin slightly notched 3-4 times on each side, salted and peppered to your heart's content with belly filled with 2-3 slices of orange fully soaked with a mixture of 1 bunch of chopped tarragon + 3 cloves crushed garlic + juice of 1/2 orange + 2 tablespoons olive oil drowned in a glass of wine Dry white browned in a hot oven at 190 degrees for 15-20 minutes.

This recipe was recommended by the blog www.leblogpiquant.com/


Tabouleh salad with pomegranate

Tabouleh salad with pomegranate from: pomegranate, bulgur, lemon, mint, tomato, parsley, salt, pepper, olive oil.

Ingredient:

  • 1/2 pomegranate
  • 50 g bulgur
  • 1 lemon
  • 1 tablespoon dried mint
  • 1 large tomato
  • 4 parsley bindings
  • salt
  • pepper
  • 1 tablespoon olive oil

Method of preparation:

Finely chop the parsley and the diced tomatoes as small as possible. Put the bulgur soaked for half an hour before preparing the salad.

Then add the diced tomatoes and chopped parsley over the bulgur. Squeeze the lemon juice, add mint, salt, pepper and olive oil.

Mix all the ingredients and put the salad in a bowl. Decorate with pomegranate seeds.

Tabouleh with bulgur, tomatoes and onions

Tabouleh with bulgur, tomatoes and onions from: bulgur, tomatoes, onions, salad, lemon, parsley, mint, oil, dried mint, salt, pepper. Ingredients: 150 g bulgur 5 tomatoes 2 onions 8 lettuce leaves 2 lemons 4 bunch parsley a bunch mint 6 tablespoons oil a tablespoon dried mint salt pepper Preparation: Wash the bulgur in cold water and […]

Tabouleh

A tabouleh recipe from: bulgur, tomatoes, lemon juice, extra virgin olive oil, sea salt, pepper, green onions, parsley, mint and pomegranate seeds. A wonderful bulgur salad, full of fresh, chopped greens, green onions and tomatoes. Traditional tabouleh recipes contain finely ground bulgur, available in specialty delicatessens. Ideal […]

Tabouleh with bell peppers, tomatoes and mint

A delicious recipe for Tabouleh with bell peppers, tomatoes and mint from: black olives, tomatoes, green bell peppers, yellow bell peppers, lemons, couscous, olive oil, salt, pepper, tabasco, parsley, onion and mint. Ingredients: pitted black olives jar 3 tomatoes 1 green bell pepper 1 yellow bell pepper 2 lemons 250 g couscous (instant) […]


Simple salad Tabouleh

Other recipes:

2 comments

Hi, I would eat with an omelet

I also made Tabouleh a few times, I got a very good salad, with the mention that instead of wheat I use bulgur. This is a traditional recipe. Anyway, I will try your version.

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Tabouleh salad ingredient

  • 3 bundles of parsley
  • 100 grams of bulgur
  • 2-3 tomatoes
  • 1 link green onion
  • salt
  • olive oil
  • 1/2 lemon juice

I chopped the small parsley and green onion, but before that I washed it and dried the leaves. I put 100 grams of bulgur in a bowl, over which I poured boiling water, and let it swell (about half an hour). You don't have to pour too much water.

After cutting the tomatoes into cubes as small as possible, I added them over the chopped parsley and added salt. I waited for the bulgur to soften, which I drained of water and put in the bowl with parsley and tomatoes. I mixed well, and finally I poured a little olive oil and lemon juice.

What is that bulgur? A mixture of several types of wheat, ground, neither too big nor too small. In size it is smaller than cus-cus. It can be found at spice shops and Arabic shops. I found bulgur on the island with spices in Sun Plaza, after searching crazy through Cora and not finding it. It cost about 1.5 lei per hundred grams.

Besides the fact that it is a recipe full of important nutrients, it is also very cheap. The above ingredients helped me get 3 large portions of taboo salad. It can also be served as a garnish.

The original Lebanese recipe also contains pomegranate and mint sauce, but I gave up these two ingredients.


Comments (13):

It is very good, I often do it with the burg

I knew that it is served with cabbage leaves as a spoon. However, "popcorn" is small everywhere and it is excellent anyway. I prepare a bowl as a type 1,2 and 3 :)

Can couscous be replaced with something more "Romanian"?

I think it's very good, I will definitely try it.

Taboulah is not only Lebanese, it is specific to Arab countries, but even to the kitchen, let's say, Muslims (Iraq, Jordan, Syria, Turkey, etc.). It's very refreshing and appetizing (although I don't kill myself for couscous).


Tabouleh salad & # 8211 recipe by Dr. Alexandru Popa

Author: Dr. Alexandru PopaRetete

Tabouleh salad is a delicious alternative, when we want a meal rich in nutrients, full and different. The nutritionist Alexandru Popa recommends it to all people, not only to those who want to eat something special or "from Lebanese", for the special properties of parsley and to diversify the diet in a healthy way, without too much effort.

Ingredients for a serving of 300 kcal:

& # 8211 1 large bunch of fresh parsley (10 kcal)

& # 8211 100 g bulgur / quinoa / chickpeas, weighed cooked / hydrated (100 kcal)

& # 8211 1 teaspoon olive oil (30 kcal)

& # 8211 25 g raw seeds (flax, pumpkin, sunflower, sesame) (100 kcal)

& # 8211 lemon juice (20-50 kcal, depending on quantity)

Finely chop the parsley, using a sharp knife, with stalks. Add the pre-hydrated bulgur or quinoa, or boiled chickpeas, finely chopped tomatoes and onions, oil, seeds and lemon juice and mix. Leave to cool for 10-15 minutes. It can be consumed as a main course or as a stand-alone meal at any time of the day, adjusting the amount of ingredients according to the caloric needs of each person.

Parsley Benefits:

Raw parsley has multiple health benefits, but it is often consumed in far too small amounts as a spice in various foods or soups.

It is a rich source of vitamin C, with a higher concentration compared to oranges, but it also contains vitamins A, K, E and group B. In addition, it provides a multitude of minerals, including iron, sodium, potassium, calcium, magnesium and phosphorus. Due to the high content of vegetable proteins, it is satiating, being very suitable in low-calorie diets for weight loss.

Over time, it has proven effective as an adjunct in the treatment of hypertension, rheumatic diseases, liver disease and asthma. Due to its high iron content, it prevents anemia. Also, the fluoride it contains helps maintain dental health. And, as I mentioned about dentition, it is very good for refreshing the breath. Although it has multiple benefits, parsley is not indicated in large quantities for pregnant or breastfeeding women, because it contains a natural estrogen, beeswax, which stimulates uterine contractions and decreases milk secretion.

I hope I convinced you to try a Tabouleh salad and to include fresh parsley in the menu more often. It is very simple and quick to prepare, very tasty, filling and has multiple health benefits.


Tabouleh salad & # 8211 recipe by Dr. Alexandru Popa

Author: Dr. Alexandru PopaRetete

Tabouleh salad is a delicious alternative, when we want a meal rich in nutrients, full and different. The nutritionist Alexandru Popa recommends it to all people, not only to those who want to eat something special or "from Lebanese", for the special properties of parsley and to diversify the diet in a healthy way, without too much effort.

Ingredients for a serving of 300 kcal:

& # 8211 1 large bunch of fresh parsley (10 kcal)

& # 8211 100 g bulgur / quinoa / chickpeas, weighed cooked / hydrated (100 kcal)

& # 8211 1 teaspoon olive oil (30 kcal)

& # 8211 25 g raw seeds (flax, pumpkin, sunflower, sesame) (100 kcal)

& # 8211 lemon juice (20-50 kcal, depending on quantity)

Finely chop the parsley, using a sharp knife, with stalks. Add the pre-hydrated bulgur or quinoa, or boiled chickpeas, finely chopped tomatoes and onions, oil, seeds and lemon juice and mix. Leave to cool for 10-15 minutes. It can be consumed as a main course or as a stand-alone meal at any time of the day, adjusting the amount of ingredients according to the caloric needs of each person.

Parsley Benefits:

Raw parsley has multiple health benefits, but it is often consumed in far too small amounts as a spice in various foods or soups.

It is a rich source of vitamin C, with a higher concentration compared to oranges, but it also contains vitamins A, K, E and group B. In addition, it provides a multitude of minerals, including iron, sodium, potassium, calcium, magnesium and phosphorus. Due to the high content of vegetable proteins, it is satiating, being very suitable in low-calorie diets for weight loss.

Over time, it has proven effective as an adjunct in the treatment of hypertension, rheumatic diseases, liver disease and asthma. Due to its high iron content, it prevents anemia. Also, the fluoride it contains helps maintain dental health. And, as I mentioned about dentition, it is very good for refreshing the breath. Although it has multiple benefits, parsley is not indicated in large quantities for pregnant or breastfeeding women, because it contains a natural estrogen, beeswax, which stimulates uterine contractions and decreases milk secretion.

I hope I convinced you to try a Tabouleh salad and to include fresh parsley in the menu more often. It is very simple and quick to prepare, very tasty, filling and has multiple health benefits.


Tabouleh Salad - Recipes

Tabouleh salad with lots of parsley, bulgur and pomegranate is one of my children's favorites. Although you wouldn't say that something so healthy and green can be to the taste of some prichindei, in our country it is made several times a month with great success.

1/2 cup bulgur or couscous
3 large bundles of parsley
a bunch of green onions
15-20 fresh mint leaves
a smaller tomato or 12-15 cherry tomatoes
a pomegranate (optional)
extra virgin olive oil
a lemon
salt

The bulgur is boiled in water with a little salt. Normally, depending on the granulation, about two parts of water are used for one part of bulgur and it is boiled for 7 minutes, until the water is absorbed. Spread on a plate to dry and cool well before mixing with the rest of the ingredients.

If you use couscous, follow the instructions on the package (usually boil one part couscous and one part water). It also cools well.

Parsley, green onions and mint are washed and drained very well. Finely chop and mix with the cold bulgur.

Tomatoes are cut and drained of juice and seeds. Their pulp is cut very finely and added over the rest of the ingredients.

Season with extra virgin olive oil, salt and lemon juice to taste.

At the end, add the seeds of a ripe pomegranate.

It is recommended to cool 2-3 hours before serving.

Although the recipe can be made with bulgur and cous cous, I prefer the first option. Not only because it is healthier, but also because it has a nicer texture.
Traditionally, pomegranate has nothing to do with the taboo, but the little ones like it a lot and I got used to it so much in this combination that I wouldn't do without it. The only recommendation is to be well cooked.



Comments:

  1. Doujind

    I congratulate, what words ..., the magnificent thought

  2. Howell

    cool take interesting!

  3. Lamorak

    Dear blog administrator, where are you from?



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