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Post by Deleted on Nov 29, 2011 15:43:16 GMT
Looks excellent to me. I don't know why western north Africa reversed the proportion of semolina and herbs in their version. Maybe mint and coriander were just not as easily available fresh in olden times in the Maghreb.
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Post by bixaorellana on Nov 29, 2011 16:56:05 GMT
There are a few types of tabbouleh and whatever you like is no problem. Debates abound as to the best or most authentic type. Here, in brief, is my type. Ingredients are – Parsley, lots. Bulgar wheat, not a lot, Lemon juice, enough, Fresh mint, about a bunch, Half or so of an onion (green if you can get it, I didn’t have one today) Salt to taste, Olive oil to taste Tomatoes, a bit, but I have two family members who don’t like it raw, so that’s given a miss. The parsley and mint look a bit sad but are perfectly serviceable for me. They are cut up finely, washed and dried as much as possible. The onion is cut up small. The bulgar has been soaked for half an hour in a mix of lemon juice and hot water whilst preparing the other stuff. It is all then thrown together and mixed. I had some of it for lunch with some homemade broccoli and cauliflower soup, a couple of homemade falafel left over from yesterday as well as the pita bread. Also what was left of the tahini/lemon juice from yesterday as well. That looks fabulous -- the whole meal! That's how I learned to make tabbouleh, except with a higher proportion of bulgar. Is the amount you used a personal preference, or the standard way to make it in some places?
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Post by onlymark on Nov 29, 2011 17:23:16 GMT
Maybe mint and coriander were just not as easily available fresh in olden times in the Maghreb. No coriander in it K2, none at all, can't abide the stuff. Smells like washed clothes to me. Just parsley and mint. bixa, the proportions, as with all my cooking, is 'what seems about right to me'. I know I'm more used to the Lebanese style than any other, so that's how I try to do these things. So it's standard for this area. I did make a bit too much bulgar and left the rest out when it seemed I had enough in. I only wish the camera would show it was a lot greener in colour than what appears.
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Post by auntieannie on Nov 29, 2011 18:03:12 GMT
chocolate hobnobs? perfectly healthy!
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Post by Deleted on Nov 29, 2011 21:06:37 GMT
This green tabbouleh is rare in northern Europe. I see the other version, usually imported from France.
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Post by bixaorellana on Nov 30, 2011 1:06:46 GMT
Is that some kind of boxed mix, Fulgenzio?
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Post by Deleted on Nov 30, 2011 17:42:08 GMT
It's at all of the traiteurs and the Moroccan restaurants. I've seen the box mixes too.
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Post by Deleted on Dec 17, 2011 22:47:48 GMT
I need to see a taboulé/tabbouleh map some day to see which country eats which version.
I would say that in France, one finds the semolina version about 90% of the time and the parsley version about 10% of the time (in Lebanese or Israeli restaurants).
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Post by Deleted on Jul 14, 2012 15:58:57 GMT
What I made yesterday was not an authentic tabbouleh or taboulé because I wanted to get rid of some extra items (hard boiled eggs, celery, red bell pepper) and I didn't have a basic ingredient like fresh mint. But I had plenty of semolina, purplish heirloom tomatoes, flat parsley, olive oil, lemon juice, onions and all necessary spices, and I was rather pleased with the result.
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Post by tod2 on Jul 14, 2012 17:22:53 GMT
I read this thread from the start again, and would like to congratulate you on the best looking ( and I bet tasting!) taboule` yet Now you have given me the main ingredients, I must give it a try. I've never eaten it before.
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