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.
- 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🙂
Happy Friday Eve!