Quote:
Originally Posted by infinitekidM2C
I need to get this into my wheelhouse because i love fresh stuff. Do you use a food blender or chop by hand?
|
It is a great "fresh stuff" item. Lots of green.
Hand chop. I use a 12" chef's knife. I have made tabbouleh using a 9" straight blade "petty" or utility knife. Sharp is the main requirement. A longish blade is helpful. A "rocker" herb knife would be good if you have one.
A blender or food processor would turn it into mush or a pesto-like consistency. That is for sure not what tabbouleh is about. It's a parsley salad with add-ins.
For two entree-size servings:
1 bunch flat parsley
2 bunches fresh mint
1 lemon, juiced
1/4c (precooked measure) couscous or bulgur, soaked in 1/2c boiling water. It will absorb all of the water.
1 medium tomato, diced
Everything else is to taste:
lots of EVOO
1-2 medium-large shallots, a good amount
2 cloves finely chopped garlic
salt
pepper
sumac (I like sumac)
cumin (love cumin)
Sear the pita in EVOO, it's a game changer. I like pita, but cold and plain it can be a little dull. Warm and seared in EVOO takes it to the next level. Heat a sautee pan and drizzle a small quantity of EVOO, use the pita to coat the surface of the pan. Heat one side, flip, heat the other side and serve.