Pages

Welcome to Paul's Kitchen! Many people have been following my food postings on Facebook, and asking for recipes, so I am finally opening a forum to accommodate the many requests.

My feeling about food is that it is an indicator of how well we live. It is my belief that one does not have to be a "gourmet" to eat well, nor does good quality food have to be expensive.

This blog is about cooking, food, dining, dining out, beverages, and sometimes a little humor.

Enjoy, and thank you for visiting!!

Tuesday, November 13, 2012

Tabbouleh!

After some really heavy meals last week, I want to come into the holiday season eating healthy, and I will try to eat mainly vegan or vegetarian until Thanksgiving. While this may sound like a challenge, Mediterranean, Middle Eastern, and Indian cuisines offer many flavorful vegetable dishes.  

I chop my parsley in a food processor. 
It only requires a few pulses to have
roughly chopped herbs.
Tonight I am serving Tabbouleh (Arabic: تبولة‎ tabūlah), which is a seasoned salad originating from the mountain regions of Syria, and Lebanon. It is popular throughout the Middle East, with countless regional variations. Traditionally, tabbouleh is made of herbs (usually parsley) and bulgar.  This variation uses barley.

Tabbouleh

Skill level: 


Ingredients


1/4 cup barley
1/2 cup finely chopped yellow onion
2 Roma tomatoes
1 cup finely chopped cucumber
1 cup roughly chopped flat leaf parsley
fresh ground pepper (10 turns, or to taste)
1/2 teaspoon salt
2 tablespoons olive oil
1/3 cup finely chopped mint
juice from 1/2 lemon

Preparation


  1. Boil water, and add barley.  Boil for 20 to 25 minutes, until tender.
  2. Drain barley, and rinse thoroughly with cold water.
  3. combine all ingredients in a bowl, and stir to combine.
  4. Chill for at least one hour to allow flavors to combine.
Tabbouleh, served with hummus garnished with olive oil and paprika, sliced and toasted pita bread, and olive orzo salad.










No comments:

Post a Comment