How to Dice a Tomato and Make Tabbouleh
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… Tomato and Make Tabbouleh 00:00 Intro 00:17 What is Bulgur and How to Cook it 01:31 Cucumber, Scallions, Herbs 02:33 Dicing Tomatoes 04:18 Instant Pot …
I love to watch and learn from you. Your so voice is calm and sweet which takes away the tension for someone trying a new dish.
Your a blessing Helen.
From Central Tx
I learned to make tabbuleh from comedian GoRemi's music video.
No bulgar wheat, just parsley, mint, lemon, and tomato. Salt and pepper obviously. It is delicious and so easy.
Can add cucumber, cilantro, and avocado if you want. Adds extra nutrients and flavor
half a teaspoon of 7 spice, rubbed into the onions, makes all the difference
I make tabbouleh all the time. It really is such a wonderful go-to salad for any time. But I really make parsely the main ingredient and I grow mint just so I always have some on hand for just this salad. Great lesson in tomato dicing Helen – I always cut it in half so I can manage it 😉
This looks so good! Thank you!
I loved that you schooled us like a mom.
"Obviously, this will only work if your knife is sharp. I made videos about this already. Watch them."
Ok mom. 😂
Nice but not Tabbouleh any more, I'm From Syria and this from Syrian Cuisine, Fish and cucumbersnevr come a long, we don't add Tuna , we add more parsleyless Bulgur, Bulgur just soak into water for 1 warm water would be mor ethan enough, Viniger olives oil and garlic is imprortant as final touch ,,,
My Lebanese mom will not approve this chopping, for her they need to be soooo small and parsley too, we never cook the burgul we just rinse it and squeeze lemons with some salt over it and let it absorb the lemon juice.
Love your videos, Helen! I'll try this out tomorrow 😋
What is bulgur
Instead of Bulgar I always use Couscous. As I infuse/hydrate with broth I ad to it also Harissa to give it a nice spiciness
Hi Helen!
I'm surprised no one grumbled on how unauthentic this dish is 😁😁😁
An Arab friend of mine's makes this salad but the bulgur is used as seasoning! It's basically a herb salad with a few grains of bulgur here and there.
My unauthentic version has a lot of bulgur and also cubed chicken and dried cherries or cranberries. Also, for me, mint is an absolute must – without it the salad doesn't have the same fresh taste! =)
how can you dislike this? this is such an informative and entertaining video!
Great guide Helen, your teaching method is always amazing.
The correct name is burgul, not bulgur.
As far as I know, the tabuleh should be mainly green from the parsaly alot more green.
The burgul, after cooking, better to be washed with cold water to cool down, or it will cause the parsaly to become hot which get not so nice taste.
Tabuleh is best eaten chill, if you add few leaves of lettuce then it is perfection 😍.
Now I'm craving for tabuleh!!!
Thanks! Now I know what's for dinner Saturday ❤️🙏😁
Thank you! My family's tabouli was the first dish I ever remember making, and your recipe is somewhat similar. For those bashing her version, you need to remember that tabouli is a Mediterranean dish that several different countries and continents have developed in different ways. Your version isn't the same as someone else's either. There is no right or wrong, and as many different recipes as there are spellings.
❤️❤️This video shows a very realistic tomato:
https://www.youtube.com/watch?v=VJrmep300zk&t=468s
We never cook the burgul for tabboule. We use a finely ground burgul and soak it in lemon juice to then add the tomato onion and parsley on top of it.
I love the way she describes food. My new favorite is "chubby scallions!"
Chubby Scallion: my new culinary superhero alter ego
Best cooking teacher on youtube, hands down.
Thanks for this video.
Awesome as always.
With all due respect, this isn't tabbouleh, this is more like Turkish "kısır" minus tomatored pepper paste.
Have you ever been on tv?
I had no idea you had to cook it! I thought you only needed to hydrate it.
I'm not familiar with cooking bulgur, but I see that it has a high fiber content, so this is one I'll be trying. My doc says I must lower my cholesterol, and maybe adding bulgur to the list on my diet could help because of the fiber in it.
Thank you Helen, that recipe looks absolutely delicious! I eat Bulgur quite a lot because, l have Type II Diabetes, and Bulgur doesn’t raise my blood sugar! (Being that it’s a complex carbohydrate.) I love tuna but, don’t care for mayonnaise. I’ve never seen or even heard of “Tonnino Tuna” before so, l searched online and found it on Amazon (of course!) I agree, you definitely “splurged”, it was $47.95 for 5 6.7 ounce jars! There were several different types (Flavors) of this particular brand so, l bought the same one you used. I’ve been watching your videos long enough to know that you, know what tastes good… And l trust your taste. I can hardly wait for Amazon to deliver it… Hopefully, it will arrive Monday the 21st! (Unbroken) 🤞🏼🤞🏼🤞🏼
P.S. BUYER BEWARE: Amazon has this marked as one of their products that’s, “Non-Returnable”. I did look for this brand at both of my local “Big Chain” Supermarkets before making my purchase. Honestly, I would have preferred to buy one jar, just in case, didn’t like it. However, l don’t think that’s going to be a problem!
Helen looking absolutely fab