March 1, 2014

Tabbouleh from Hadia


Tabbouleh! The mother of all Lebanese salads. Looking for a healthy Mediterranean and flavorful salad? Go no further. The most time-consuming part of making tabbouleh, is washing, drying, and finely chopping the parsley (of course hand chopping).

Ingredients:

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

Tabbouleh from Hadia guest posts  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

Directions:

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.

Tabbouleh from Hadia guest posts  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go. You can find more recipes from Hadia on Facebook at

Hadia’s Lebanese Cuisine

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).

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2 comments on “Tabbouleh from Hadia

  1. hadias lebanese cuisisne

    Thank you so much Rosie for sharing my tabbouleh on your guest post, and for sharing my book with your readers. You made my day!

    1. Rosie

      Its a pleasure, looking forward to trying some of your recipes.

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