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Reviews for: Photos of Tabbouleh II
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1 of 79
Having had a Lebanese nanny and being married to a Lebanese/American I have learned what I hope can be helpful hints. Bulgar can be found in most healthfood stores,use the "fine" and soak overnight in cool water. Never use the stems on the parsley,to add flavor snip the leaves off with kitchen sheers (I do it while watching TV,use a food processor to grind the parsley. Same goes for the mint is using fresh mint,if using dried use a wire mesh strainer to finely grind the mint into the salad. This is a great recipe and is the true Lebanese recipe.
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(120)
living in Michigan , pre 911 , we had a ton of middle eastern resturants. Not the big corporate ones' but the small Mom and Pop operations where the food wasn't premade in bulk by a machine. Sadly those small resturants that used to be packed and hopping , dwindled and closed. This is very authentic. Just how I was shown to make it by my little old grandmother neighbor before she passed away. However she wouldn't make such a small amount ! ( I put a bit of minced garlic in mine.)
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(46)
This is a great recipe: quick, simple but authentic....looking for REAL tabouleh...this is it!
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(31)
Very nice but try coriander leaves (Chinese parsley) instaed of standard parsley
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(14)
This was an incredibly easy and delicious recipe. I couldn't find bulgur in either of my local grocery stores so I used couscous instead. I'm looking forward to it tomorrow for lunch in a pita pocket with some fresh from the garden veggies. I definitely will be making this again!
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(14)
This is really good! I forgot the onion. I didn't mean to but it was great without it. I have only one complaint... There wasn't enough to go around. I ate almost all of it myself before my husband got a chance to taste it. I really like the mint in it. But I think I'm going to have to grow some myself because fresh mint costs too much at the store. Next time I'll double the recipe and remember the onion.
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(10)
I want to comment on this recipe because I have similar recipe and I make this salad very often. This recipe is good but don t use so much tomatoes. I use 3 tomatoes for 2 cups of parsley and 3/4 cups of mint. There can t be much tomatoes in this salad (1/3 part of all salad). And I use lemon zest too not only juice.
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(8)
Pretty good. I scaled the recipe down to 1 serving cause no one else in the family likes tabbouleh: ( but had to add more bulgar because there was a LOT of water left after 30 min. Only had green onions and added a couple cloves of garlic minced fine and sauted over low heat in the olive oil. Will probably use more mint next time too. Still I enjoyed it as a light lunch.
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(2)