Recipe by araxjan
"This tabbouleh is as authentic as you can get! It's a compilation of recipes I've taken from my mother, mother-in-law, grandmother, and various cookbooks. This can be served on romaine lettuce leaves for garnish. Also, I've noticed that this recipe tastes even better the next day, so don't hesitate to make it the day before your guests arrive."
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ripe tomatoes, finely chopped
Italian parsley, minced
fresh mint leaves, minced
green onions, minced
freshly squeezed lemon juice
salt and ground black pepper to taste
cayenne pepper, or to taste
very tasty and fresh. i loved it, now... to shop for teh ingredients to make it again.. :)
This was amazing. I substituted tahini for the oil and used extra lemon juice.
This recipe is so good! One thing...the tomato paste is a must. It adds an extra richness that makes all the difference.
I used half a red onion as I didn't have yellow or green, and I forgot to get mint! Doh. Anyway, it was AMAZING nonetheless and yes, Sharita is right, the tomato paste really makes the dressing. Even my non-parsley-loving friends liked it. Had it with Mediterranean Beef Meatball Kabob and Greek Tzatziki wrapped in lavash and pita breads. A big hit!
Prepared as indicated in the recipe with the exception of adding a bit of water to the tomato and bulgar mixture.... I used Roma tomatoes that I seeded so they didn't have much juice for the bulgar to absorb. Very good and definitely most authentic recipe I've found. I took it to a gathering of friends and received lots of compliments!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
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