QUOTE (Azat @ Mar 7 2004, 11:36 PM)
1. Tabbouleh. My favorite food in the world
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
Started by
Sasun
, Mar 07 2004 11:23 PM
221 replies to this topic
#1
Sasun
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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
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Posted 07 March 2004 - 11:32 PM
Sasun jan, very easy to make, but it takes too much time...
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.
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
Armat
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Posted 08 March 2004 - 12:06 AM
Azat jan
Ապրես տղաս դու իմ ամենալավ աշակերտնես
Ապրես տղաս դու իմ ամենալավ աշակերտնես
#4
Sasun
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Posted 08 March 2004 - 12:10 AM
QUOTE (Azat @ Mar 8 2004, 12:32 AM)
Sasun jan, very easy to make, but it takes too much time...
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.
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
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Posted 08 March 2004 - 12:18 AM
Sas jan, It's called bulgur wheat or cracked wheat same thing.Most health food stores carry it.My kids love it.
#6
gevo27
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Posted 08 March 2004 - 12:21 AM
QUOTE (Maral @ Mar 7 2004, 11:28 PM)
NO DESSERT?WHAT?
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.
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
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Posted 08 March 2004 - 12:22 AM
QUOTE (Armat @ Mar 8 2004, 01:18 AM)
Sas jan, It's called bulgur wheat or cracked wheat same thing.Most health food stores carry it.My kids love it.
Thanks Armat jan, I will look for that.
#8
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Posted 08 March 2004 - 12:25 AM
Sasun j, you can pretty much improvise what you like as long as you keep the main ingredients there as a structure. The wheat,oil,lemon juice and most important the parsley but after this you can add the veggies you like
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.
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
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Posted 08 March 2004 - 12:29 AM
QUOTE (Armat @ Mar 8 2004, 01:25 AM)
Sasun j, Although Azat has red peppers in there you can pretty much improvise what you like as long as you keep the main ingredients there as a structure. The wheat,oil,lemon juice and most important the parsley but after this you can add the veggies you like
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.
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
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Posted 10 March 2004 - 10:44 PM
I have narrowed down my search for bulgur and found the following 2 things, hope one of them is bulgur
This?
or this?
Azat, Armat... anyone?
This?
or this?
Azat, Armat... anyone?
#11
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Posted 10 March 2004 - 10:54 PM
For sure the second one would work, but I am not sure what the first thing is as I do not read russian. 
#12
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Posted 11 March 2004 - 12:01 AM
Oh good then, I will use that I liked the color of the first one though, I guess I will eat it in a different form
I liked the color of the first one though, I guess I will eat it in a different form
#13
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Posted 11 March 2004 - 12:40 AM
Sasun, my mom just said the first one looks better for tabuleh. Good luck
Good luck
#14
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Posted 11 March 2004 - 09:29 AM
I'm a big tabuleh fan but I wouldn't even attempt to make it. I just have it whenever I go to my friend's Dad's resturant on Colorado in Pasadena. Called Sahara's for any of you who live out there, shat hamov gerrgor uni. 
#15
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Posted 11 March 2004 - 11:13 AM
QUOTE (ExtraHye @ Mar 11 2004, 01:40 AM)
Sasun, my mom just said the first one looks better for tabuleh. Good luck
Good luck Thanks Extra jan. Looks like I will try both
#16
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Posted 11 March 2004 - 11:31 AM
How come nobody mentions pomegranate syrup?
#17
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Posted 11 March 2004 - 03:37 PM
QUOTE (Stormig @ Mar 11 2004, 09:31 AM)
How come nobody mentions pomegranate syrup?
for Tabuleh?
#18
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Posted 11 March 2004 - 03:39 PM
Stormig,pomegranite syrup in tabuleh,really????
And Azat ,what's with the squeeze the liquid out of the bulghur???Don't do that!
And Azat ,what's with the squeeze the liquid out of the bulghur???Don't do that!
#19
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Posted 11 March 2004 - 03:40 PM
I don't like it too liquidy?
#20
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Posted 11 March 2004 - 03:43 PM
well I don't like it like soup,which is how my first tabouleh turned out
I don't like it too dry either...ok fine to each his own...but mine taste better then yourssssssssssssssss
I don't like it too dry either...ok fine to each his own...but mine taste better then yourssssssssssssssss
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