How to chop parsley for tabbouleh?

If you’ve ever made tabbouleh, you know how hard it is to get the parsley to break apart. That’s because the curly leaves are full of small, tightly packed, tiny, fibrous stalks. To get a chopped tabbouleh, you’ll need a bunch of parsley. Don’t worry about using a bunch that’s too big—the tabbouleh will shrink as it soaks

How to make tabbouleh

bulgur is simply cracked wheat, a type of grain. Bulgur is very similar to rice, but is actually best suited for making tabbouleh since it can be plump and tender when cooked. Bulgur is often mixed with other ingredients, such as chopped parsley, tomatoes, cucumber, and onion, to make tabbouleh.

How to chop parsley for tabbouleh salad dressing?

To get perfectly even chopped parsley, tear the leaves off the stems and place them in a large pile. Then, roll the leaves until they are small, tightly packed balls. Use a chef’s knife to cut the parsley into fine pieces. If you have a food processor, you can also pulse it a few times until the parsley is chopped. For the most uniform chopped parsley, either use a food processor or take a moment to carefully cut the parsley with a sharp

How to chop parsley for tabbouleh salad?

For a perfectly tender tabbouleh, cut the parsley in a bowl and cover it with cold water. Let it sit in the fridge for half an hour. Then, drain the water and dry the parsley using a clean towel. Add a little bit of salt to the water, enough to make the parsley slightly salty and tender.

How to chop parsley for tabbouleh salad bowl?

The most tedious step in making tabbouleh is chopping the parsley. Chiffonade is a common method of cutting parsley, but it is also possible to use a chef’s knife and cut the parsley lengthwise and then chop it into pieces. As you can see, there are endless ways of chopping parsley. So if you don’t have a chiffonade tool, a chef’s knife will do just fine.