I have been feasting on some might fine Middle Eastern food for the last few days, all of which was produced in my very own kitchen.
This afternoon, I finished the last of my most lovely tabouli. I know it’s a pretty straight forward dish, but this is my little rendition.
Tabouli
- 1 large bunch fresh parsley, coarsely chopped
- 1/4 c bulgur, soaked for about 2 hours
- 3 medium tomatoes, chopped (or 1/2-2/3 pint cherry tomatoes)
- 1/4 c chopped onion
- 1 small cucumber, seeds removed, chopped
- juice of 1 1/2 lemons
- 1 tbsp olive oil
- salt and pepper to taste
Greg thought it needed more liquid, and I thought it was just right. If you think it needs a bit more moisture, I suppose you can add some extra olive oil (it was already pretty lemony).
Coming up next: the recipe for the best hummus I’ve ever made. I want to make it one more time before posting a recipe š
Happy Friday Eve!
Hi Hannah – I am so happy for you and Greg and your move to SD! I look forward to your posts and have really changed my diet thanks to you! I was wondering about your famous hummus recipe, I think I missed that one but would be grateful if you could repost when you have time. Thanks so much and all the best on your move to SD!! Wendi M.
Hi Wendi,
I’d be happy to post my hummus recipe! I’ve been doing it much differently than I used to, so when I prepare it this week I’ll be sure to write down what I’m doing. š
Thanks, we are very excited (and nervous, and stressed) about our move. It’s really coming up fast!