Edit History

8 hours ago, ElainaA said:

I make tabbouli frequently in the summer. I have never cooked bulgar - I soak it. I like it better when, instead of just hot water, it is soaked in chicken stock with a little olive oil, some crushed garlic and sliced onion.   And although I know it is not authentic, i include tomatoes. Sorry Darienne. 

 

Actually, I'm pretty sure tomatoes are "authentic."

http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/#sthash.cNwFhdVG.dpbs

(Although I'm absolutely not suggesting that Darienne, or anyone else for that matter, add them if they don't like them. If I didn't like them, I wouldn't. But I love them so I do.)

6 hours ago, ElainaA said:

I make tabbouli frequently in the summer. I have never cooked bulgar - I soak it. I like it better when, instead of just hot water, it is soaked in chicken stock with a little olive oil, some crushed garlic and sliced onion.   And although I know it is not authentic, i include tomatoes. Sorry Darienne. 

 

Actually, I'm pretty sure tomatoes are "authentic."

http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/#sthash.cNwFhdVG.dpbs

(Although I'm absolutely not suggesting that Darienne, or anyone else for that matter, add them if they don't like them. If I didn't like them, I wouldn't.)

5 hours ago, ElainaA said:

I make tabbouli frequently in the summer. I have never cooked bulgar - I soak it. I like it better when, instead of just hot water, it is soaked in chicken stock with a little olive oil, some crushed garlic and sliced onion.   And although I know it is not authentic, i include tomatoes. Sorry Darienne. 

 

Actually, I think tomatoes are "authentic."

http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/#sthash.cNwFhdVG.dpbs

(Although I'm absolutely not suggesting that Darienne, or anyone else for that matter, add them if they don't like them. If I didn't like them, I wouldn't.)

5 hours ago, ElainaA said:

I make tabbouli frequently in the summer. I have never cooked bulgar - I soak it. I like it better when, instead of just hot water, it is soaked in chicken stock with a little olive oil, some crushed garlic and sliced onion.   And although I know it is not authentic, i include tomatoes. Sorry Darienne. 

 

Actually, I think tomatoes are "authentic."

http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/#sthash.cNwFhdVG.dpbs

(Although I'm absolutely not suggesting that Darienne, or anyone else for that matter, add them if they don't like them. If I didn't like them, I certainly wouldn't.)

5 hours ago, ElainaA said:

I make tabbouli frequently in the summer. I have never cooked bulgar - I soak it. I like it better when, instead of just hot water, it is soaked in chicken stock with a little olive oil, some crushed garlic and sliced onion.   And although I know it is not authentic, i include tomatoes. Sorry Darienne. 

 

Of course, like most things, one can add what one likes and leave out what one doesn't like and there's no real right or wrong, but you've said tomatoes are "not authentic" and with that I beg to differ. 

Although I may be mistaken (as always), I've done a little research into Lebanese cuisine and it's my understanding that tabuli/tabbouleh/etc was invented in the mountains of Lebanon and definitely included tomatoes. 

http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/#sthash.cNwFhdVG.dpbs

(Although I'm absolutely not suggesting that Darienne, or anyone else for that matter, add them if they don't like them. If I didn't like them, I certainly wouldn't.)

5 hours ago, ElainaA said:

I make tabbouli frequently in the summer. I have never cooked bulgar - I soak it. I like it better when, instead of just hot water, it is soaked in chicken stock with a little olive oil, some crushed garlic and sliced onion.   And although I know it is not authentic, i include tomatoes. Sorry Darienne. 

 

Of course, like most things, one can add what one likes and leave out what one doesn't like and there's no real right or wrong, but you've said tomatoes are "not authentic" and with that I beg to differ. 

Although I may be mistaken (as always), I've done a little research into Lebanese cuisine and it's my understanding that tabuli/tabbouleh/etc was invented in the mountains of Lebanon and definitely included tomatoes. 

http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/#sthash.cNwFhdVG.dpbs

(Although I'm certainly not suggesting that Darienne, or anyone else for that matter, add them if they don't like them.)

5 hours ago, ElainaA said:

I make tabbouli frequently in the summer. I have never cooked bulgar - I soak it. I like it better when, instead of just hot water, it is soaked in chicken stock with a little olive oil, some crushed garlic and sliced onion.   And although I know it is not authentic, i include tomatoes. Sorry Darienne. 

 

Of course, like most things, one can add what one likes and leave out what one doesn't like and there's no real right or wrong, but you've said tomatoes are "not authentic" and with that I beg to differ. 

Although (as always) I may be mistaken, I've done a little research into Lebanese cuisine and it's my understanding that tabuli/tabbouleh/etc was invented in the mountains of Lebanon and definitely included tomatoes. 

http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/#sthash.cNwFhdVG.dpbs

(Although I'm certainly not suggesting that Darienne, or anyone else for that matter, add them if they don't like them.)