1. Use the fine bugarlue, not coarse.1/2 cup.
2. Two organic American bunches of parsley to one Italian bunch of parsley. Too much Italian parsley is bitter.
3. 1/2 bunch of mint
4. Start with ten small vine tomatoes. Must be Campari tomatoes (costco or bjs). Other tomatoes have s terrible taste in tabouli. Use ten tomatoes. Smell the tomatoes to make sure they smell fresh not moldy.
5. Use minute maid 100% pure lemon juice found in freezer section. Defrost it and put it in fridge for up to a month. Or, use fresh lemons, which are the best.
6. Pompeian oil is found at Walmart. Make sure it is see through olive oil, not musty.
7. If you're going to make it the day before, wait and put bugarlue in the next day.
8. Wash bugarlue by soaking it and getting rid of water twice.
9. Note: if you see that tabouli is dry, you can add a little water.
10. Use one small regular onion (not sweet).
11. Never put warn water on any kind of vegetable.
12. (Soak) see photo
13. Cut onions thin and small
When the parsley at whole foods is too hard or yellow or slimy, don't buy it. Go somewhere else.
Never put it in a silver bowl, use glass. You don't want the tin taste to your food...better to use glass instead of aluminum or plastic.
2. Two organic American bunches of parsley to one Italian bunch of parsley. Too much Italian parsley is bitter.
3. 1/2 bunch of mint
4. Start with ten small vine tomatoes. Must be Campari tomatoes (costco or bjs). Other tomatoes have s terrible taste in tabouli. Use ten tomatoes. Smell the tomatoes to make sure they smell fresh not moldy.
5. Use minute maid 100% pure lemon juice found in freezer section. Defrost it and put it in fridge for up to a month. Or, use fresh lemons, which are the best.
6. Pompeian oil is found at Walmart. Make sure it is see through olive oil, not musty.
7. If you're going to make it the day before, wait and put bugarlue in the next day.
8. Wash bugarlue by soaking it and getting rid of water twice.
9. Note: if you see that tabouli is dry, you can add a little water.
10. Use one small regular onion (not sweet).
11. Never put warn water on any kind of vegetable.
12. (Soak) see photo
13. Cut onions thin and small
When the parsley at whole foods is too hard or yellow or slimy, don't buy it. Go somewhere else.
Never put it in a silver bowl, use glass. You don't want the tin taste to your food...better to use glass instead of aluminum or plastic.
Wash parsley several times in strainer. Dry parsley in spinner. Same with mint.
Squeeze out bugarlue if it's been soaking. Poor half of it over the tabouli.
Put a small handful of dry mint and crush it over tabouli.
Use little bit of lebanese all spice , grind it yo get the flavor. Use a few pinches. Eyeball salt and lemon juice.
Try half quarter of lemon juice and oil to taste. Mix. Add more ingredients to taste.
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