"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Taboulleh Recipe

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This recipe for Taboulleh, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Salem
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
½ c bur’ghul Soak in water or chickenbroth
8-10 spring onions (about 1 bunch) Finely chopped
2 tsp salt
¼ tsp black pepper
5 c finely chopped parsley (about 2 bunches) Use the food processor on pulse
¼ c finely chopped fresh mint on 2 tsp dried ( optional)
3 large ripe tomatoes finely chopped
Approx. ¼ c lemon juice - juice of 2 large lemons.
¼ c olive oil
1 small or 1/2 large cucumber finely chopped

Directions:
Directions:
Wash and drain, squeeze dry bur’ghul, and refrigerate 1 hour.

Best make day before.

If becomes dry; add a bit more dressing: 1/3 oil, 2/3 lemon juice. Refrigerate until ready to server. Then, add lemon juice and olive oil. Toss well. Adjust salt and lemon juice to taste.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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