MEMBER RECIPE
TABOULEH (The national Lebanese salad) Recipe
By TxZx14
Total Time:
30 minutes
|
Active Time:
|
Makes:
10 cups
I tried to post this a minute age but it showed up under puddn? Here goes again
INGREDIENTS
- 1 large bunch curly leaf parsley (4 cups after cutting stems off with scissors)
- 3 small tomatoes (2 cups after chopping)
- 1 medium onion (1 cup after chopping)
- 2 stalks celery (chop into large pieces in food processor)
- 1 cup pine nuts (brown slightly in skillet)
- ¼ cup mint (chop)
- 1 cup dry bulgur wheat (3 cups after soaking 1 hr. in warm water)
- ¼ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground allspice
- ¼ tsp. ground cloves
- ¼ tsp. ground anise seed
- 3/4 tsp. ground black pepper
- 1 tsp. ground sea salt
- 2/3 cup fresh lemon juice (~3 to 6 lemons or I use Key Limes)
- 2/3 cup extra virgin olive
INSTRUCTIONS
- Cut all the fresh ingredients small, starting with the parsley.
(Most time consuming)
- (Discard excess water from the wheat)
- Mix dry ingredients
Toast in skillet until aromatic
- Add olive oil, spices, and lemon juice to the wheat.
Mix well with your hands or a spoon
Member recipes are not tested by the CHOW food team.
I'll definitely try this recipe. I won't have to increase the proportion of bulgur to my taste :-). Love the spices and the pine nuts.
Perhaps someone can answer a few Q's about 'traditional' tabouleh:
- Is the proportion of mint always this low? I like it higher.
- How about using flat leaf parsley instead of curly?
- Would red onion be preferred here?
- Is celery tradional? I've never...+READ
I'll definitely try this recipe. I won't have to increase the proportion of bulgur to my taste :-). Love the spices and the pine nuts.
Perhaps someone can answer a few Q's about 'traditional' tabouleh:
- Is the proportion of mint always this low? I like it higher.
- How about using flat leaf parsley instead of curly?
- Would red onion be preferred here?
- Is celery tradional? I've never encountered it in a tabouleh before.
TIA!-COLLAPSE