Tabbouli

"Harriet Neal" <[email hidden]> wrote in message
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Quoted message said:

I just left the green grocers, and came home with a bag of tabbouli.
What's the best way to prepare it? The back of the box for the commerical
stuff stated: Mix entire package (6 oz) with 1 1/2 cup boiling water,
cover & let sit for 5 minutes. Then add 1/3 cup olive oil and chopped
parsley, mix together and put in the fridge for an hour or so.

Harriet & critters

That's basically it. I add some VERY finely minced garlic to the oil. And,
if anyone suggests using dried parsley, you must pee on their shoes and tell
them to go away.

"JoeSpareBedroom" <[email hidden]> wrote in message
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Quoted message said:

"Harriet Neal" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just left the green grocers, and came home with a bag of tabbouli.
What's the best way to prepare it? >>

That's basically it. I add some VERY finely minced garlic to the oil. And,
if anyone suggests using dried parsley, you must pee on their shoes and
tell them to go away.

Thanks for the info. I won't pee on anyone's shoes, but J J (the world
famous jack russell terrior) might ;-). I let you know how it turns out.

Harriet & critters

Harriet Neal said:

I just left the green grocers, and came home with a
bag of tabbouli.  What's the best way to prepare it?

Some chopped tomato, a bit of fresh mint, green
onion and lemon juice to taste would be nice.

"KevinS" <[email hidden]> wrote in message
news:[email hidden]...

Harriet Neal said:

I just left the green grocers, and came home with a
bag of tabbouli. What's the best way to prepare it?

Some chopped tomato, a bit of fresh mint, green
onion and lemon juice to taste would be nice.

Thank you Kevin. We have a meyer lemon tree on the premises and this would
be a good use for those still on the tree.

In article <[email hidden]>,

Harriet Neal said:

I just left the green grocers, and came home with a bag of tabbouli. What's
the best way to prepare it? The back of the box for the commerical stuff
stated: Mix entire package (6 oz) with 1 1/2 cup boiling water, cover & let
sit for 5 minutes. Then add 1/3 cup olive oil and chopped parsley, mix
together and put in the fridge for an hour or so.

Harriet & critters

Ask Leila Abu-Saba McLeod, The Tabbouli Princess. She will tell you
that tabbouli is a green salad. For that amount of bulgur you would
need about 10 cups of chopped parsley ­ likely more. And a couple cups
of chopped mint leaves.
Add some diced tomato, chopped green onions, and cucumber to it along
with a squeeze of lemon juice.

If you've got bulgur, there's no need for the mix, Harriet. BTDT.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

"Harriet Neal" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Harriet Neal" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just left the green grocers, and came home with a bag of tabbouli.
What's the best way to prepare it? >>

That's basically it. I add some VERY finely minced garlic to the oil.
And, if anyone suggests using dried parsley, you must pee on their shoes
and tell them to go away.

Thanks for the info. I won't pee on anyone's shoes, but J J (the world
famous jack russell terrior) might ;-). I let you know how it turns out.

Harriet & critters

There are no world famous dogs. That's just the hysterical delusions of a
dog owner.

Quoted message said:

I just left the green grocers, and came home with a bag of tabbouli. What's
the best way to prepare it? The back of the box for the commerical stuff
stated: Mix entire package (6 oz) with 1 1/2 cup boiling water, cover & let
sit for 5 minutes. Then add 1/3 cup olive oil and chopped parsley, mix
together and put in the fridge for an hour or so.

I lived among many Israelis in N.Y. Here's a true proper Tabbouleh
salad:

Ingredients:
1 lb. bulgur or cracked wheat

1 large bunch flat leaf parsley (with some stem) - chopped medium fine

1 large bunch curly parsley (with some stem) - chopped medium fine

Juice from 2 large or 3 medium lemons. About 1 cup juice

2 large cucumbers - peeled, seeded, and chopped into a medium dice

4 very ripe tomatoes - scoop out and discard centers and cut into
medium dice. Leaving in some seed and juice is good.

8-10 scallions (1 large or 2 medium bunches), both greens and white -
cleaned and cut into fine rings

5 large (yes 5 large) garlic cloves - topped, peeled and chopped fine

1/2 cup extra virgin olive oil

2 teaspoons table salt. If you use a coarser salt, make the
appropriate adjustment.

1/2 teaspoon fresh black pepper (avoid the urge to use more. It's not
supposed to be peppery.)

Prep:
You'll need 1 medium mixing bowl, and 1 large mixing bowl. Use high
sided narrower bowls, not the really wide bowls. If you use a really
wide bowl for the wheat, only add enough water to come level to the
with the wheat.

Put dry wheat in medium mixing bowl and cover with boiling water.
Water should go 1/2 to 3/4 inch above the wheat - no more (see note
about wide bowls above). Stir once, then turn over after 10 minutes.
Total soaking time is 20 minutes. No more. While some say 1 hour, that
is wrong. Too much starch comes out and makes the salad gloppy. You
want the wheat firm and separate.

While wheat is soaking, prepare the vegetables and put into large bowl
as you go. Don't forget the turn over the soaking wheat after 10
minutes.

When both bowls are ready, spread half of salt and pepper into each
bowl.

Pour half of lemon juice into each bowl.

Pour half of olive oil into each bowl.

Check wheat for wetnes. It should be wet, but not soupy. If it's too
wet, strain and return to bowl. Use less water next time.

Mix each bowl thoroughly separately, then combine into the large bowl,
and mix thoughly again. Don't worry that the wheat is still warm. It's
supposed to be

Cover and refrigerate promptly to cool. Mix well after 15 minutes in
frig, and let cool for another 15 minutes in frig.

You are reay to serve the best Tabbouleh ever.

I messed up the order on a step:

Change:

When both bowls are ready, spread half of salt and pepper into each
bowl.

Pour half of lemon juice into each bowl.

Pour half of olive oil into each bowl.

Check wheat for wetnes. It should be wet, but not soupy. If it's too
wet, strain and return to bowl. Use less water next time.

To:

Check wheat for wetnes. It should be wet, but not soupy. If it's too
wet, strain and return to bowl. Use less water next time.

When both bowls are ready, spread half of salt and pepper into each
bowl.

Pour half of lemon juice into each bowl.

Pour half of olive oil into each bowl.