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Tabouli, or not tabouli? That is the question.
Joe
"This is a dish whose variations have never failed that I know of. Its ethnic background stretches from approximately Lebanon to New Orleans to the Punjab. Probably not too different from what a lot of you put together, but I use some cheater ingredients that add something. And how I make it depends on what's in season."--Joe
500 ml 500cc ( 2 c.) dry bulk Tabouli mix
500 ml500cc (2 c.) boiling water
250 ml250cc (1 c.) extra virgin olive oil
300 ml300cc (about 1 & 1/4 c.) dill pickle juice
a lot of chopped green onions
3 stalks chopped celery
garlic to taste -- When fresh hot garlic is available, it's excellent, and "there is no such thing as too much garlic," tho I have approached it at times.
black cumin seed, black pepper, salt to taste. If the crowd is omnivorous, I use SE Asian fish sauce instead of salt; if vegan, salt.
Juice of 3 lemons, plus some of the meat from them.
If "real" tomatoes are in season, add about 3, chopped up.
Thai chilies to taste. I usually blend several in a little vinegar, then mix that emulsion through the tabouli. With the other ingredients, this gives a hot/sour experience that is beyond normal tabouli.
Pour the boiling water into the tabouli mix and combine well. When the water has been absorbed, add the remaining ingredients.
I prefer to make this up the day before, and refrigerate overnight. With the vinegar etc, it keeps a very long time w/o problem.