4 cups parsley, finely chopped
5 medium-sized tomatoes, finely diced
7 fresh mint leaves, finely chopped
1 medium-sized white onion, finely chopped
½ cup extra virgin olive oil
¼ cup of freshly squeezed lemon juice
Salt to taste
2 tablespoons fine bulgur(cracked wheat)
A dash of allspice
Mix the parsley, tomatoes, mint and, onions.
Add the lemon juice, bulgur, olive oil, salt, and spice. Mix well.
Pour onto a serving dish and decorate with cabbage leaves.
Note: Parsley should be dry before cutting. Make sure to use a sharp knife to chop parsley. A sharp knife slices cleanly through the leaves, preserving flavor and avoiding a mushy tabbouleh. A last important factor is to remember that tabbouleh is a way of eating parsley, not bulgur, so bulgur should be very little.
Her book can be purchased at http://www.antoineonline.com
Do you find yourself sneaking a peek into the kitchen of your favorite Lebanese restaurant? Are you trying to find the secrets behind the symphonies of flavors that make up the Lebanese cuisine? All those secrets are at your disposal! Enjoy Lebanese food in a new way that doesn’t always involve having to go to your favorite restaurant. For decades, travelers visiting the country and Lebanese living abroad have widely contributed to the spread and fame of the Lebanese cuisine. Mezze, the famous spread of hors d’oeuvres with its vibrant colors and flavors, is perhaps what comes to mind when thinking of Lebanese food.
Dear reader, in this book you will find a wide variety of Lebanese recipes that are prepared in most Lebanese homes.
I present to you about 600 recipes mostly from Lebanon and some from around the world (French, Portuguese, American, Asian, African, and Middle Eastern).