Sasun Posted March 8, 2004 Report Share Posted March 8, 2004 1. Tabbouleh. My favorite food in the world http://www.azat.net/temp/food2.jpg Azat jan, you may laugh at this question, but how to make a tabuleh? I love it , want to make it myself Quote Link to comment Share on other sites More sharing options...
Azat Posted March 8, 2004 Report Share Posted March 8, 2004 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. Quote Link to comment Share on other sites More sharing options...
Armat Posted March 8, 2004 Report Share Posted March 8, 2004 Azat jan Ապրես տղաս դու իմ ամենալավ աշակերտնես Quote Link to comment Share on other sites More sharing options...
Sasun Posted March 8, 2004 Author Report Share Posted March 8, 2004 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. 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 Quote Link to comment Share on other sites More sharing options...
Armat Posted March 8, 2004 Report Share Posted March 8, 2004 Sas jan, It's called bulgur wheat or cracked wheat same thing.Most health food stores carry it.My kids love it. Quote Link to comment Share on other sites More sharing options...
gevo27 Posted March 8, 2004 Report Share Posted March 8, 2004 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. 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.. Quote Link to comment Share on other sites More sharing options...
Sasun Posted March 8, 2004 Author Report Share Posted March 8, 2004 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. Quote Link to comment Share on other sites More sharing options...
Armat Posted March 8, 2004 Report Share Posted March 8, 2004 (edited) 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. Edited March 8, 2004 by Armat Quote Link to comment Share on other sites More sharing options...
Sasun Posted March 8, 2004 Author Report Share Posted March 8, 2004 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. 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... Quote Link to comment Share on other sites More sharing options...
Sasun Posted March 11, 2004 Author Report Share Posted March 11, 2004 I have narrowed down my search for bulgur and found the following 2 things, hope one of them is bulgur This? http://s93760412.onlinehome.us/pics/bulgur1.JPG or this? http://s93760412.onlinehome.us/pics/bulgur2.JPG Azat, Armat... anyone? Quote Link to comment Share on other sites More sharing options...
Azat Posted March 11, 2004 Report Share Posted March 11, 2004 For sure the second one would work, but I am not sure what the first thing is as I do not read russian. Quote Link to comment Share on other sites More sharing options...
Sasun Posted March 11, 2004 Author Report Share Posted March 11, 2004 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 Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted March 11, 2004 Report Share Posted March 11, 2004 Sasun, my mom just said the first one looks better for tabuleh. Good luck Quote Link to comment Share on other sites More sharing options...
sev-mard Posted March 11, 2004 Report Share Posted March 11, 2004 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. Quote Link to comment Share on other sites More sharing options...
Sasun Posted March 11, 2004 Author Report Share Posted March 11, 2004 Sasun, my mom just said the first one looks better for tabuleh. Good luck Thanks Extra jan. Looks like I will try both Quote Link to comment Share on other sites More sharing options...
Stormig Posted March 11, 2004 Report Share Posted March 11, 2004 How come nobody mentions pomegranate syrup? Quote Link to comment Share on other sites More sharing options...
Azat Posted March 11, 2004 Report Share Posted March 11, 2004 How come nobody mentions pomegranate syrup? for Tabuleh? Quote Link to comment Share on other sites More sharing options...
Maral Posted March 11, 2004 Report Share Posted March 11, 2004 Stormig,pomegranite syrup in tabuleh,really???? And Azat ,what's with the squeeze the liquid out of the bulghur???Don't do that! Quote Link to comment Share on other sites More sharing options...
Azat Posted March 11, 2004 Report Share Posted March 11, 2004 I don't like it too liquidy? Quote Link to comment Share on other sites More sharing options...
Maral Posted March 11, 2004 Report Share Posted March 11, 2004 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 Quote Link to comment Share on other sites More sharing options...
Sasun Posted March 11, 2004 Author Report Share Posted March 11, 2004 but mine taste better then yourssssssssssssssss Hmm... Maral I am not convinced. There is one way to find out, both you and Azat make tabuleh and send to me, I will tell who makes better Oh, and whoever thinks makes better tabuleh can also send me their work Quote Link to comment Share on other sites More sharing options...
G_Kuro Posted March 11, 2004 Report Share Posted March 11, 2004 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.. Ya, its very good. I think it's Middle Eastern Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted March 11, 2004 Report Share Posted March 11, 2004 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 Nope, my tabuleh is the best!!! I like it nice and juicy. Quote Link to comment Share on other sites More sharing options...
Maral Posted March 11, 2004 Report Share Posted March 11, 2004 (edited) Yeah whateverrrrrrrrrrrrrrrr EXTRA SASUN,where do you live???? AZAT,when the tabouleh is dry the parsley feels like it's going to get stuck in your throat...blaaaaaaaaaaaaaa tasting... I intent on winning this competition btw Edited March 11, 2004 by Maral Quote Link to comment Share on other sites More sharing options...
sev-mard Posted March 11, 2004 Report Share Posted March 11, 2004 when the tabouleh is dry the parsley feels like it's going to get stuck in your throat... Very true, but too juicy is watery and I don't like that. I like the in-between consistency. Ummmm Quote Link to comment Share on other sites More sharing options...
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