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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Taboulleh Recipe

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This recipe for Taboulleh is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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