Comments on: Best Tabbouleh

By: Kate

Kate — Thu, 27 May 2021 20:20:35 +0000

In reply to Gemma ind. You're welcome! I'm glad you liked it.

By: Kate

Kate — Tue, 25 May 2021 19:38:17 +0000

In reply to Nicole. Hi, I don't think that will get you the same result. What did you think?

By: Gemma ind

Gemma ind — Mon, 24 May 2021 19:25:03 +0000

Really is the best tabboleh. Thank you.

★★★★★

By: MaryJay

MaryJay — Mon, 24 May 2021 19:22:03 +0000

This is a great recipe and I add about a cup of cooked chickpeas as well as a cup of baby sweet corn. Then I melt some aged cheddar cheese on a flour tortilla and load the wrap with the salad. It makes a full meal with the added chickpeas. Although a departure from traditional tabbouleh, my friends and I are addicted to it.

★★★★★

By: Nicole

Nicole — Thu, 20 May 2021 21:22:10 +0000

I don’t have bulgar so I’m going to try a little ground flaxseed. I hope I don’t ruin it. Wondering if anyone has tried that as a substitute.

By: Kate

Kate — Tue, 11 May 2021 00:39:33 +0000

In reply to Arleigh. That's great! I hope you love it. Be sure to report back to let me know what you think.

By: Kate

Kate — Wed, 05 May 2021 16:36:40 +0000

In reply to Jean. Thank you for your comment and review, Jean! I'm happy this the best you have had.

By: Arleigh

Arleigh — Mon, 03 May 2021 15:52:29 +0000

Kate I have been craving tabbouleh for days and today is the day! Going to soak the bulgur now. Supper will be awesome tonight. Can’t wait and thanks the recipe sounds right up my alley

By: Jean

Jean — Sat, 01 May 2021 21:12:18 +0000

This by far is the best tabbouleh recipe ever. Been to many Lebanese restaurants over 53 years. This rivals them all. I highly recommend fresh mint and definitely Compari tomatoes, if you can get them. Best flavor! Time consuming, but worth the effort. Make a large batch because of time involved.

★★★★★

By: Katharine

Katharine — Fri, 30 Apr 2021 19:44:55 +0000

This recipe rocks! It always tastes a little different every time I make it and I think it’s based on the freshness of the produce. Also, meyer lemons from my friend’s tree seem to really work well. I dislike Tabbouleh salads that are served with more grains than greens. I am not Lebanese (although my husband swears I am from my decor and food preferences) but I know that is not the authentic way. Now if you could teach me how to make a very textured feta and herb dip that you often see served at Mediterrain Cafe’s then I will be one happy camper!