The secret to making a great Tabbouleh is to start the day before you want to serve it and prep the parsely. By drying it overnight in a kitchen towel in the frigde, your salad will be drier and the lemon juice and olive oil won't get watered down. The salad also will not be as watery and runny as some you've probably tried. I made my Tabbouleh for years with an old family recipe before I learned this secret!!! Seriously, I think this lil piece of info may be the one that most people don't want to tell you cuz then their Tabbouleh will just be that little bit better than yours and you can't figure out why!!! Do you know what I mean or have I just gone totally paranoid?!? Oh come on. I know you know what I'm talking about! LOL!!!!
I serve this as an appetizer and also a salad. Serve it with fresh pita bread cut into wedges or with Romaine leaves cut into about 3 inch lengths. Hubs always eats it with Romaine. Last time I made this I forgot to measure out the salt and pepper. I'm really sorry about that. Next time I will and I'll update this post. You'll need a generous amount of each so don't be too timid with it!
This recipe is at my new site. Hope to see you there :) I've posted a lot of new things.
Here's the home address: http://www.gonnawantseconds.com/
I've never had anything like this but I love the ingredients so I know it would be good! Thanks for sharing the recipe! ♥
ReplyDeleteWow- You're up to 500 followers now! That's amazing! Your tabbouleh salad looks gorgeous. Can you believe I've never had tabbouleh before? Never ate it. Never made it. I'm going to have to fix that cuz I know I would love it.
ReplyDeleteI really enjoy tabbouleh salad. I make it at least a few times a year. I am going to remember the idea of drying the parsley before using-that would make for a big difference. Thanks for the tip.
ReplyDeleteCheers.
Velva
Hello Kathleen,
ReplyDeleteI'm half Lebanese and my Lebanese grandmother always had a bowl of this in the fridge. I love eating it wrapped in Syrian bread (now called pita).
Once our tomatoes are ready, I will be making this often.
In the Summer, I sometimes add cubed chicken and it makes a great hot weather meal.
Janet xox
http://theemptynest-janet.blogspot.com/
Looks really good!
ReplyDeleteOh, my family absolutely adore this salad! So healthy, too! Thanks for your visit, Kathleen and look forward to getting some great recipes from you! :)
ReplyDeleteSounds good, I have never had this before, but willing to give it a try. I like all the ingredients:)
ReplyDeleteI make this quite a bit in the summer also....
ReplyDeleteIt's refreshing and fairly simple to make!
Thanks for the tip about the parsley!!!
Gorgeous tabbouleh! Is this part of Ina Garten challenge? I've seen some of the best tabbouleh ever this week :) Well done!
ReplyDeleteSuper recipe, Kathleen! Like your tip about making it the day before. I love it stuffed in whole wheat pita.
ReplyDeletei have never had tabbouleh, but now i'm dying to try. this looks awesome!
ReplyDeleteWhat great tips on making the perfect tabbouleh! I'll try your lovely recipe next~
ReplyDeleteI have never made this but absolutely love it! wow! thanks for this recipe!~
ReplyDeleteSounds great! Thanks for sharing!
ReplyDeleteI love tabbouleh, and make it often. This is the perfect and exact way that I make it...lots of parsley, lemon juice, and I also use cinnamon, as well.
ReplyDeleteLooks, and tastes absolutely yummy!
Thanks for visiting, and commenting on my blog:DDD
I have never tasted Tabbouleh.It sure looks pretty all stacked up in your little bowl.
ReplyDeleteMy family loves tabbouleh too, but it's always too heavy on parsley for me.
ReplyDeletenice clicks..healthy and yummy salad
ReplyDeleteHello,
ReplyDeleteI was just looking recently for this recipe with parsley... Thank you :)
My Lebanese side of the family goes a little higher on the wheat and about equal on the olive oil and lemon (but who knows, no one measures). Also we use green onions and a little mint. The controversy comes over the inclusion of cucumbers. I say ick and everyone else has to deal with it! That said, it is so nice to see an "authentic" recipe so close to the one I am familiar with.
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