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Today we're making Tabbouleh, a salad that is packed with herbs and lemon juice, giving it a unique tangy and herby flavour. This is a classic of Lebanese cuisine, and one of the most important mezze dishes ---- 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates / middleeats ---- 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram / itsmiddleeats ➥Facebook / middleeatsyt ---- 0:00 Intro 0:33 Preparing the ingredients 2:21 How to prepare the parsley 3:25 Putting the salad together 4:21 Taste test & Review ---- Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ---- 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 ---- Ingredients (2 Portions): 400g (14 oz) Flat Leaf Parsley 3 large plum Tomatoes 100g (1/2 of a medium Onion) Onion or spring onion 50g (1.75 oz, 1/4 cup) Fine Bulgur 8-10 Sprigs of mint (1/4 cup minced) 160 ml - 9 Tbsp (1/2 cup + 1 Tbsp) Lemon Juice 60 ml (1/4 Cup) olive oil 1/2 Tsp pepper 3/4 Tsp salt Directions: 1- Place the bulgur in a bowl, and add 4 Tbsp of the lemon juice. Let soak for half an hour 2- Dice the onion into a fine dice, then add the salt and pepper. Mix well and let sit for half an hour 3- Slice your tomatoes in half, and remove all seeds and the wet core. Dice into a small dice 4- Pluck all the parsley leaves off of their stems. Then mince the parsley until finely chopped 5- Remove the mint from the stalks, then cut into ribons 6- In a bowl combine the parsley, tomato, onion, soaked bulgur, and olive oil 7- Add the mint and remaining lemon gradually until you find a good balance Let sit for at least half an hour before eating