TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)
A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy
Provided by Chef floWer
Categories Grains
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
- Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
- Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
- Place over the cool bourghul and mix well.
- Serve.
- Refrigerate any left overs for about 2-3 days.
Nutrition Facts : Calories 165.2, Fat 9.1, SaturatedFat 1.3, Sodium 57.4, Carbohydrate 20.1, Fiber 5.3, Sugar 3.3, Protein 3.8
SALAT
Make and share this Salat recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.
- Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.
- Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.
- Mix vegetables and all else together.
- Add peas and olives. Stir together with the mayonnaise.
TIVOLI SALAT
Make and share this Tivoli Salat recipe from Food.com.
Provided by Lavender Lynn
Categories Ham
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheese, vegetables and meat.
- Blend dressing ingredients, pour over salad and toss gently.
- Chill.
- Serve with warm French bread.
Nutrition Facts : Calories 241.9, Fat 17.2, SaturatedFat 6.7, Cholesterol 48.2, Sodium 147.2, Carbohydrate 11.7, Fiber 2, Sugar 5.1, Protein 11.5
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