Label
All
0
Clear all filters

Tabbouleh

Rate this recipe

Preparation info
  • Feeds

    four

    • Difficulty

      Easy

Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

That great - and greatly abused - Middle Eastern herb salad, tabbouleh, is traditionally served with small, tender vine leaves, so that you can scoop it up and eat it in big, juicy mouthfuls. It should be so lemony that just the thought of it makes your mouth water. I don’t use garlic, preferring the freshness of green (spring) onions instead. Make it as close to the time of eating as possible.

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title