Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

Darienne   

Why no mint?

I ask also.

No mint in Tabbouleh is like no chocolate in chocolate cake. :shock:

Share this post


Link to post
Share on other sites
Jaymes   

Well, there's this thread:

http://forums.egullet.org/topic/8240-taboule/

And this one:

http://forums.egullet.org/topic/25697-tabbouleh-recipe/

And this:

http://forums.egullet.org/topic/17291-tabouli/

As for tomatoes, I agree with Remy, who says, in the Tabbouleh Song (:

)

"Met a girl, she was a cutie

She said she'd make me Tabbouleh

But she made it without the tomatoes,

So I had to tell her, 'See you later.'"

  • Like 1

Share this post


Link to post
Share on other sites
Darienne   

As for tomatoes, I agree with Remy, who says, in the Tabbouleh Song (:

)

"Met a girl, she was a cutie

She said she'd make me Tabbouleh

But she made it without the tomatoes,

So I had to tell her, 'See you later.'"

I'm speechless. (I didn't hear him mention mint... :sad: )

Share this post


Link to post
Share on other sites
Jaymes   

As for tomatoes, I agree with Remy, who says, in the Tabbouleh Song (:

)

"Met a girl, she was a cutie

She said she'd make me Tabbouleh

But she made it without the tomatoes,

So I had to tell her, 'See you later.'"

I'm speechless. (I didn't hear him mention mint... :sad: )

Hilarious, right...

"First you take parsley from your sister

Chop it up like hands of shoplifter."

Share this post


Link to post
Share on other sites
rotuts   

Hot vs room temp water for the rehydration: Id like to hear more about that.

I use room temp water as its easier. I do really really drain it after that ...

then there is the " # of the bulghur " 1 - 4. I use #2.

the best Ive made has 'fresh' ingredients.

tough in the winter in N.England


Edited by rotuts (log)

Share this post


Link to post
Share on other sites
nickrey   

When I first made tabbouleh I used Claudia Roden's recipe soaking the bulghur in cold water did not soften it sufficiently. Since reading about soaking it in boiling water, I tried it and it achieved a much better consistency. This may be a function of the raw product used but it worked for me.

Share this post


Link to post
Share on other sites

My question is curly or flat leaf parsley? I've always used curly, just curious about everyone else.

Share this post


Link to post
Share on other sites

I was all "flat is best" until I read Fergus Henderson's praise of curly. He was right, of course, so now I use either/both.

Share this post


Link to post
Share on other sites
Shel_B   

I generally prefer curly leaf parsley ... flavor profile seems more appropriate for tabouleh.

Share this post


Link to post
Share on other sites

My question is curly or flat leaf parsley? I've always used curly, just curious about everyone else.

My Grandmother always used curly but may have been based on availability. I've used both and don't have a big preference

Share this post


Link to post
Share on other sites
rotuts   

Ill have to look again at the Market, but I have not gotten curly in a long time as in the past it had no flavor what so ever.

plenty of " tickle " though.


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

Why no mint?

I ask also.

No mint in Tabbouleh is like no chocolate in chocolate cake. :shock:

The best (to MY taste, so your mileage may vary) tabbouleh I've ever had comes from a local Lebanese bakery. They don't use mint. They also use plenty of oil and lemon, which I like.

Share this post


Link to post
Share on other sites
janeer   

Lotsa mint, lotsa lemon, lotsa parsley (curly for this). I do use ripe summer tomato--just a little--and a little finely chopped sweet onion. I soak (boiling water) and drain/dry very well, sometimes overnight (mix with a little oil), then dress about 1/2 hr before serving, chill.

Share this post


Link to post
Share on other sites
Darienne   

I'm almost feeling overwhelmed by all these replies. Let's see. I'll make Tabbouleh today and divide it in half and put tomatoes in half. Of course, living in the far frozen north as we do, the tomatoes will be cardboard and tasteless... :raz: .

Share this post


Link to post
Share on other sites
Jaymes   

Why no mint?

I ask also.

No mint in Tabbouleh is like no chocolate in chocolate cake. :shock:

The best (to MY taste, so your mileage may vary) tabbouleh I've ever had comes from a local Lebanese bakery. They don't use mint. They also use plenty of oil and lemon, which I like.

At least in Lebanon, tomatoes are compulsory. Tabbouleh should not be bone dry, in fact it's often very moist with a small pool of dressing, which is usually not more than sumac, garlic, a lot of lemon, and olive oil. Also, in Lebanon, preserved lemons to my knowledge aren't really a thing.

Tabbouleh should properly be eaten like a lettuce wrap, it's always served with whole leaves of romaine.

And because, as most knowledgeable authorities agree, tabbouleh was invented in the Lebanese mountains, I think the Lebanonese know best when it comes to what to put into Tabbouleh.

Share this post


Link to post
Share on other sites

I've made tabbouleh one of the usual ways -- with couscous, lots of parsley and mint, not as much tomato.

Then, there is also a version with lentils and brussels sprouts, for people with celiac disease. It's not traditional though.

Share this post


Link to post
Share on other sites
Jaymes   

hen, there is also a version with lentils and brussels sprouts, for people with celiac disease. It's not traditional though.

That sounds interesting. Unfortunately, it appears my granddaughter is one of the unlucky souls thus afflicted. I'd like that recipe, Soba, if you have it. Or a link...

Share this post


Link to post
Share on other sites

hen, there is also a version with lentils and brussels sprouts, for people with celiac disease. It's not traditional though.

That sounds interesting. Unfortunately, it appears my granddaughter is one of the unlucky souls thus afflicted. I'd like that recipe, Soba, if you have it. Or a link...

here you go, Jaymes: http://kitchenseasons.com/2013/01/02/all-about-lenticchie-part-1/

Share this post


Link to post
Share on other sites

hen, there is also a version with lentils and brussels sprouts, for people with celiac disease. It's not traditional though.

That sounds interesting. Unfortunately, it appears my granddaughter is one of the unlucky souls thus afflicted. I'd like that recipe, Soba, if you have it. Or a link...

You can also make it with cauliflower, by processing the cauliflower into small grains to replace the bulghur; you can steam or sautee it or leave it raw.

  • Like 1

Share this post


Link to post
Share on other sites
Jaymes   

hen, there is also a version with lentils and brussels sprouts, for people with celiac disease. It's not traditional though.

That sounds interesting. Unfortunately, it appears my granddaughter is one of the unlucky souls thus afflicted. I'd like that recipe, Soba, if you have it. Or a link...

You can also make it with cauliflower, by processing the cauliflower into small grains to replace the bulghur; you can steam or sautee it or leave it raw.

Hey, thanks, you two!

We eat a LOT of Med/Middle Eastern food in our family. And having a gluten-free tabuli substitute will sure be helpful.

  • Like 1

Share this post


Link to post
Share on other sites

No mint. Finely chopped tomatoes. Flat leaf parsley if young and tender, otherwise, whatever:)

  • Like 1

Share this post


Link to post
Share on other sites
Jaymes   

Because good tabbouleh is a beautiful thing:

http://chefindisguise.com/2013/10/29/tabbouleh-a-beautiful-salad-lost-in-the-translation/#more-5527

One of the commenters mentions straining the tomatoes and then soaking the bulghur in the tomato water. Nice idea.

Oh my goodness, what a great blog! That tabbouleh/tabuli/whatever in the jar is absolutely gorgeous. The next potluck I go to, I'm taking that. And at serving time, will just pour it into a bowl and stir.

Thank you so much for taking the time to post this link.

Wonderful.

Share this post


Link to post
Share on other sites
cakewalk   

Because good tabbouleh is a beautiful thing:

http://chefindisguise.com/2013/10/29/tabbouleh-a-beautiful-salad-lost-in-the-translation/#more-5527

One of the commenters mentions straining the tomatoes and then soaking the bulghur in the tomato water. Nice idea.

Oh my goodness, what a great blog! That tabbouleh/tabuli/whatever in the jar is absolutely gorgeous. The next potluck I go to, I'm taking that. And at serving time, will just pour it into a bowl and stir.

Thank you so much for taking the time to post this link.

Wonderful.

Glad you like it. I came across the blog about a year ago, I don't even remember how. She offers a wonderful "intersection" of east and west for both cooking and baking.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×