Taboulé (Tabbouleh) Rezept | 3 Fehler vermeiden beim arabischen Petersiliensalat

Tabbouleh (Taboulé) recipe – make the Lebanese parsley salad at home. In this video I show you, step by step, how to make perfect tabbouleh – and avoid the 3 most common mistakes. Tabbouleh is a classic from the Middle East: fresh, light and full of flavor. With parsley, mint, tomatoes, a little fine bulgur and a bright lemon–olive oil dressing, it’s the ideal summer salad. I cover the three biggest tabbouleh mistakes – wet parsley, too much bulgur and watery tomatoes – and show you how to fix them so your tabbouleh stays fluffy, fresh and aromatic. Ingredients: • 2 large bunches flat‑leaf parsley (about 200 g leaves, stems removed) • ~20 cherry tomatoes • 4 Tbsp extra‑fine bulgur (the palest/fine grind you can find) • 2–3 small cucumbers, de‑seeded and drained • 3–4 thin spring onions (scallions) • 1 green bell pepper • 3–4 sprigs mint, leaves only, finely chopped • 140 ml good olive oil • Juice of 2 lemons • 3 tsp salt • 1–2 heads romaine lettuce Bulgur: less is more. Squeeze out any moisture by hand; mix in the drained tomatoes so the bulgur absorbs the last liquid. Parsley/Mint: use leaves only. They must be completely dry or they’ll turn mushy and bitter when cut. Tomatoes: salt them, let them drain in a sieve to pull out water. Dressing: add only right before serving! 👉 Tell me in the comments: What do you add to your tabbouleh (Taboulé)? 👉 Subscribe to Mainii kocht for more international recipes from a trained chef. 📌 More recipes:    • Alle meine Videos   📌 Subscribe: https://www.youtube.com/@Mainii90?sub... #tabbouleh #taboule #mainiikocht