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Hi all,
We have a glut of parsley growing in our garden at the moment, and the only dish I can think of that uses shed loads of parsley is tabbouleh?
Does anyone have a tried and true recipe that they use that they can pass on for me?
I have found one on the Go for 2&5 Website, but I always prefer a recipe that is tried and true.
Also, if anyone has any OTHER recipes that use lots of parsley, please share!
TIA!
~Natalie~'s recipie ;)
The parsley is a lot of work - do you have a herb cutter?
Thanks Dach. I have a board with a dip in it and a two handed roller chopper thingo.......that was my plan........(I am tempted to chove it all in the kenwood, but fear I may end up with green sludge.......)
You can also add a handful of mint (about 1 part mint to 6-8 parts parsley) which is great, and I use green onions (spring onions) instead of regular if you prefer a milder onion flavour.
HI hun,
Here is the way I make it,
You need quite a bit f parsley, preferrably the continental parsley. If bought parsley a normally use 2 bunches, but nice size bunches. The other parlsey isnt as nice. Watch the parsley if ever buying it as the bunches arent that big now, better to get more than 2 if hardly anything of it.
You need lots of tomoatoes, so for this amount I use approx 4 quite large tomatoes.
2 cucumbers (Lebanese)
Use around 4-6 shallots (spring onion)depending on how big they are. alot of this depends on how you like it, taste. You can add more if you like.
Mint at least half a bunch. chopped like the parsley.
We like the our tabouleh to taste lemony, so this also depends on your taste, for this I would use 2 sometimes three lemons, again depends on how much you make.
You need to have burgal, fine wheat about half a cup and soak it in water until nice and soft. Make sure you drain the excess water from the wheat before adding it to the rest of the ingredients.
You also need lots of Olive Oil, salt and pepper to taste.
We like to have the tabouleh in lettuce leafs, and if you want to change the recipe a bit you can chop up some lettuce in it. Tabouleh goes well with baked chicken or even BBQ chicken also steak. Have chips with it, yummmmm.
What ever you do tho, make sure you make it to how you like it, (to taste) The lemon and Olive oil you really do need alot of. Enjoy.
I make this all the time and have been making this for 17yrs or more. Heaps better than the bought one. Just make sure you dont over do it with the Burgal (wheat) You are supposed to see more parsley than anything else and the tomatoes are very important.
I am actually making it today for dinner with some chicken and creamed garlic dip and chips, and leb bread mmmm, I better go and get started. hehehe
Wonderful, thank you so much!
Your welcome Lucy, did you end up making some?
I did! It has now become a regular dish in our house, so thank you so much!
My parsley grows like a demon, and my lemon tree is groaning with fruit, so this is set to become a staple in our house now, thank you!
The other night we had schnitzel served on top of the tabbouleh.......it was so simple and so delish.
From reading all your suggestions, this is the recipe I came up with:
Tabbouleh
Makes 4 to 6 side-dish servings.
1/2 cup fine bulgur
2 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
4 medium tomatoes, cut into 1/4-inch chunks
1 continental cucumber, peeled, cored, and cut into 1/4-inch pieces
The juice of 3 lemons
1/2 teaspoon salt
1/2 teaspoon black pepper
~ Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
~ Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 20 minutes.
~ Drain in a sieve, pressing on bulgur to remove any excess liquid.
~ Toss teh bulgar with all remaining ingredients, including 1 tablespoons oil, until combined well.
Indicentially, I have risked the berb chopping in a blender: it worked like a charm!
THANK YOU!