Tabbouleh...ahhh tabbouleh how i love you. Most people wont eat you in public in fear of you hiding between their teeth but i can resist your lemony goodness. Tabbouleh is realy easy to make and most people are afraid to because they are intimidated by not cutting it fine enough but trust me try it any you'll be making it at least once a week....i do.
Italian flat leaf parsley...wash it well because dirt hides in those leaves (which is why i am hesitant about eating it outside of the house). I use to use curly parsley but ti just doesnt have the same taste as flat leaf. If you are worried about not being able to cut the parley fine enough then use the curly parley.
Take the parsley and bunch them up at the point where the leaves start. The stems are thick and you definitely don't want that in your salad.
Green onions, only the white and light green part, slice each one in half so you dont get big chunks when you eat it.
I like to use fresh mint leaves when i have them, if you dont then dried mint leaves will do...but try to get fresh mint. On a side note i like to add persian cucumbers in tabbouleh too but i just didn't have any today.
take #1 bulgur and soak it in twice the amount of water. So in other words 1 part bulgur to 2 parts water.
When the bulgur is soft squeeze out the excess water so your tabbouleh isn't soggy. Some people add the bulgur in without soaking and let the bulgur soak up juices from the tomato and lemon, but it stays hard sometimes and i hate that.
Juice of 1 lemon, depending on the size and sourness.
salt to taste
Extra virgin olive oil before serving. If you want to make tabbouleh ahead of time then add everything except the oil and it will stay fine until you serve it.
and like my little sous chef here, mix and serve
Tabbouleh is usually served with romaine lettuce leaves so you can scoop up tabbouleh and eat it, and it looks pretty.
Written recipe:
1 bunch of italian leaf parsley
3 small tomatoes
5 green onions
1/4 cup of #1 bulgur
handful of fresh mint leaves or about 1 1/2 tablespoons of dried mint leaves
juice of 1 lemon
2 tablespoons of extra virgin olive oil
salt to taste
Chop everything very finely and mix in a bowl.
I squeeze the lemon beforehand, and soak the burghul in it. That way, it's not hard, but it's also got the 7amed flavor to it and you don't have to squeeze/drain it
ReplyDeleteI also add some 7add
i tried that once and the bulgur was soo sour i couldnt eat it. Wat 7add do u put like cayenne or like like a jalapeno? that sounds good! maybe u should be doing a food blog ranya seriously...or just take pics and i put them up of u cooking
ReplyDelete