Authentic Tabbouleh Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 26, 2015
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!
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Reviewed: May 5, 2014
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!
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Cooking Level: Intermediate

Reviewed: Feb. 22, 2014
This recipe is so good! One thing...the tomato paste is a must. It adds an extra richness that makes all the difference.
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Reviewed: Aug. 12, 2013
This was amazing. I substituted tahini for the oil and used extra lemon juice.
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Photo by A. Roux
Reviewed: Apr. 27, 2013
very tasty and fresh. i loved it, now... to shop for teh ingredients to make it again.. :)
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Photo by A. Roux

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA


 
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