Cooking With Tez: Tabouleh

I’m visiting my daughter and meeting my 11month old twin grandsons in sault Sainte Marie Michigan. Today my son in law wanted me to make him some Tabouleh so I decided to make it count and do a video on how to make it from my family’s recipe. (Actual recipe below description) Family heritage is very important, and I just wanted to share some of my family’s food that I grew up on.

SUBSCRIBE, LIKE, & SHARE if you like the video & would like more of the same. Future videos coming will include rice pilaf, Taziki sauce, Boreg, Yalanchi,  Lahmacun, and more. I will also be getting into other foods and recipes as well. I’m still trying to find my niche on this channel, your comments are very much appreciated. Thank you for watching.

Tez FM is an internet radio station with 4 streams, but we mainly cater and support independent artists. Check us out at:
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Video shot on an iPhone 11 Pro Max using the front camera and edited in InShot all on the iPhone.

I’m a radio broadcaster (DJ) not a videographer so I’m learning the ropes. Your support just by subscribing is much appreciated.

As always, go out into the world in PEACE, LOVE ONE ANOTHER, SHOW COMPASSION TOWARDS ONE ANOTHER, & JUST BE THERE FOR EACH OTHER! Life is way too short for hatred & negativity.

Much love,
Tez

TEZ’S TABBOULEH RECIPE

½ cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tablespoon lime juice (lemon juice, if you prefer)
3-4 tablespoon Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional
INSTRUCTIONS

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lime juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.