{"id":52,"date":"2022-10-03T00:04:06","date_gmt":"2022-10-03T04:04:06","guid":{"rendered":"https:\/\/fredstories.com\/grandmotherskitchen\/?p=52"},"modified":"2022-11-07T13:15:25","modified_gmt":"2022-11-07T18:15:25","slug":"tabouli","status":"publish","type":"post","link":"https:\/\/fredstories.com\/grandmotherskitchen\/tabouli\/","title":{"rendered":"Tabouli"},"content":{"rendered":"\r\n

Tabouli, Tabbouleh <\/em>–<\/p>\r\n\r\n\r\n\r\n

Tabouli is a staple when it comes to my Grandmother’s kitchen.<\/p>\r\n\r\n\r\n\r\n

One of the first recipes my grandma taught me how to make. I was always the one chopping the vegetables, the job that no one else wanted to do. Now I always have most of these ingredients on hand and it has become a staple of my own.<\/p>\r\n\r\n\r\n\r\n

Most of the recipes from my grandmother’s kitchen contain similar base ingredients; onion, oil, burghul, lemon, tomatoes, and parsley. This one is no different. Garlic is also a largely-used ingredient in Lebanese cooking although this one does not call for it.<\/p>\r\n\r\n\r\n\r\n

The other day, I learned about my great-grandfather and his love of gardening. I had never heard any of these stories before and now it makes sense why I love growing my own food and sharing it with others. I’m sure my Sitte always had the freshest ingredients to work with.<\/p>\r\n

 <\/p>\r\n\r\n\r\n\r\n

\"Close-up<\/figure>\r\n\r\n\r\n\r\n

Tabouli <\/span><\/h2>\r\n\r\n\r\n\r\n

Ingredients:<\/strong><\/p>\r\n\r\n\r\n\r\n

2 cups burghul
2 bunches of curly parsley
2 stems of green onion, chopped
2 large tomatoes, diced
1 large cucumber, diced
\u00bc cup lemon juice
\u00bc cup oil (my grandmother uses vegetable oil)
Salt & pepper<\/p>\r\n\r\n\r\n\r\n

How to:<\/strong><\/p>\r\n\r\n\r\n\r\n

    \r\n
  1. Soak burghul in 4 cups of warm water and squeeze dry once fully tender.<\/li>\r\n
  2. Chop parsley and onion fine. Dice tomato and cucumber.<\/li>\r\n
  3. Add all dry ingredients to a bowl.<\/li>\r\n
  4. Pour in lemon juice and oil, and add salt and pepper to taste.<\/li>\r\n
  5. Mix well, and let stand in the fridge for at least 30 minutes.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n

    Serve with lettuce leaves. Redress as needed.<\/p>\r\n\r\n\r\n\r\n

    HOW WE PREFER IT<\/strong><\/p>\r\n\r\n\r\n\r\n

    Some will say that tabbouleh is only best eaten fresh, but my family and I swear its better the next day.<\/p>\r\n\r\n\r\n\r\n

    We are always adding more lemon juice, oil, and salt to taste. The vegetables will release water as well as absorb the wet ingredients, so the taste will change over time.<\/p>\r\n\r\n\r\n\r\n

    My grandmother grew up eating tabouli with a green onion alongside it instead of lettuce or pita.<\/p>\r\n\r\n\r\n\r\n

    Check us out on Instagram,\u00a0@MGLKitchen<\/a><\/em><\/p>\r\n\r\n\r\n\r\n

    Check out some more of our recipes\u00a0here<\/a><\/em><\/p>\r\n

     <\/p>\r\n","protected":false},"excerpt":{"rendered":"

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