Azat jan, you may laugh at this question, but how to make a tabuleh? I love it , want to make it myself
How to make tabuleh
#1
Posted 07 March 2004 - 11:23 PM
Azat jan, you may laugh at this question, but how to make a tabuleh? I love it , want to make it myself
#2
Posted 07 March 2004 - 11:32 PM
here is the recipe from a cookbook that I did for friends a while back.
• 1/2 cups fine bulghour
• 3 lge. bunch parsley, minced fine
• 1 bunch scallions, minced fine
• 3 tomatoes, skinned and peeled, if desired chopped fine
• 1 small bunch mint
• 1/2 tsp. ground red pepper
• 1/3 cup olive oil (pure or substitute)
• 1/3 cup lemon juice salt to taste
Soak bulghour in the diced tomato for an hour. Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
It is important that vegetables be minced very fine. Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves. The leaves are used to scoop up the salad. Prepare the mixture early enough so flavors blend.
#3
Posted 08 March 2004 - 12:06 AM
Ապրես տղաս դու իմ ամենալավ աշակերտնես
#4
Posted 08 March 2004 - 12:10 AM
here is the recipe from a cookbook that I did for friends a while back.
• 1/2 cups fine bulghour
• 3 lge. bunch parsley, minced fine
• 1 bunch scallions, minced fine
• 3 tomatoes, skinned and peeled, if desired chopped fine
• 1 small bunch mint
• 1/2 tsp. ground red pepper
• 1/3 cup olive oil (pure or substitute)
• 1/3 cup lemon juice salt to taste
Soak bulghour in the diced tomato for an hour. Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
It is important that vegetables be minced very fine. Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves. The leaves are used to scoop up the salad. Prepare the mixture early enough so flavors blend.
Cool Azat jan This will be the most important accomplishment of my next week. One more stupid question - what is the American name of bulghour?
Thanks buddy
#5
Posted 08 March 2004 - 12:18 AM
#6
Posted 08 March 2004 - 12:21 AM
Well I guess my husband is safe then
Weekends have to have dessert!
I don't think Tabouleh is Armenian...but I don't wanna start that debate now
Asparagus and Endive looked great,never tried them grilled...have to rememer that one.
i dont even know its armo food or not, tabouleh,, but i only said so cause my mom makes it all the time.. lol... enlighten me..
#7
Posted 08 March 2004 - 12:22 AM
Thanks Armat jan, I will look for that.
#8
Posted 08 March 2004 - 12:25 AM
You can also grill seafood like shrimp, swordfish or tuna and place it on top then you got a complete meal.
I personally like grilled squid with tentacles mixed in the salad. Have fun.
Edited by Armat, 08 March 2004 - 12:27 AM.
#9
Posted 08 March 2004 - 12:29 AM
You can also grill seafood like shrimp, swordfish or tuna and place it on top then you got a complete meal.
I personally like grilled squid with tentacles mixed in the salad. Have fun.
Armat jan, now tell me, are you a painter or a cook?
I think it is safer for me to go from a simple receipe, or else it will become a shilashpot (I think there is a dish called like that).
OK, I will report the results of my tabuleh...
#10
Posted 10 March 2004 - 10:44 PM
This?
or this?
Azat, Armat... anyone?
#11
Posted 10 March 2004 - 10:54 PM
#12
Posted 11 March 2004 - 12:01 AM
#13
Posted 11 March 2004 - 12:40 AM
#14
Posted 11 March 2004 - 09:29 AM
#15
Posted 11 March 2004 - 11:13 AM
Thanks Extra jan. Looks like I will try both
#16
Posted 11 March 2004 - 11:31 AM
#17
Posted 11 March 2004 - 03:37 PM
for Tabuleh?
#18
Posted 11 March 2004 - 03:39 PM
And Azat ,what's with the squeeze the liquid out of the bulghur???Don't do that!
#19
Posted 11 March 2004 - 03:40 PM
#20
Posted 11 March 2004 - 03:43 PM
I don't like it too dry either...ok fine to each his own...but mine taste better then yourssssssssssssssss
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