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ThirdStoneFoodlab's Profile

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Tabbouleh

yeah, you're right, wisepam - there sure are many many variations found in individual family recipes. I definitely agree about the food processor - it's not for tabouli and it's use is probably why I don't care for most restaurant versions - it kinda destroys the delicacy and 'body' of it.

Jun 21, 2011
ThirdStoneFoodlab in Recipes

Tabbouleh

just to clarify a bit further.... the type of tabouli we most often see here is Lebanese style - that type IS a parsley salad using a relatively small amount of bulgar (and usually the fine-grain type). It's quite different than the basic tabouli made elsewhere in the Middle East. By the way; They're both good! And good for you.

Jun 20, 2011
ThirdStoneFoodlab in Recipes

Tabbouleh

strongly disagree. In many parts of the Middle East, tabouli has little resemblance to the gloppy green version we often see in restaurants here. It's more typically a bulgar pilaf with tons of parsley and lots of mint and lemon. Made that way, it's a much more substantial dish that can be a meal or a side dish - it's not really a salad. Other typical additions are crumbled feta, chopped Kalamata olives and diced cucumbers. Many traditional family recipes include a lot of chopped garlic, some, like this recipe, have none. Many don't use sumac. Try it - you just may like it much better! Tabouli can be much more than we typically know it to be....

Jun 20, 2011
ThirdStoneFoodlab in Recipes