Pita Stuffed with Tabbouleh and Shards of Feta

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Comments & Reviews

• recipe Pita Stuffed with Tabbouleh and Shards of Feta
  Debbie Glendale, AZ 03-08-2010

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  Impressed

  Rated: 5 stars out of 5

  I was really impressed at how simple and delicious this was... this is not a "taboule" "tabbouleh" salad.. watch the show... she's is making the sandwhich with the ingredient. so to comment on the recipe great.. from a meat eating family this is a wonderful non meat dish. kids asked for seconds.Read more

• recipe Pita Stuffed with Tabbouleh and Shards of Feta
  Jo Nashville, TN 03-08-2010

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  Tabbouleh in Pita

  Rated: 5 stars out of 5

  We enjoyed this recipe immensly. Today is a beautiful spring like day with 64 degree weather which we haven't experienced in... several months. I made the Tabbouleh and added the Feta in smalll pieces before stuffing the pita pockets. We normally eat the salad on the side and have Feta and cucumbers in Pita pockets, but combining them made a perfect sandwich to carry on our imprompto picnic at a local winery. I enjoyed having more bulgur and less parsley and mint. It was a nice variation on tabbouleh I am sometimes amused by some of the comments about a recipe. When I read someone's statement about how it's not authentic, I think of a woman I once had accompany me while escorting a tour through Italy. No matter where we dined, if there was am Emglish speaking person, she tried to tell them they didn't know how to cook spaghetti and many other Italian dishes. Go figure. Read more

• recipe Pita Stuffed with Tabbouleh and Shards of Feta
  Beverly Cuyahoga Falls, OH 03-08-2010

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  Tabbouleh in Pita

  Rated: 5 stars out of 5

  I like mint, but not quite as much a Ina's recipe calls for; no problem, I added less mint and more parsley. I preferred to... break up the feta instead of adding it in "planks," so I did. My own personal tastes do not make this recipe better or worse, it makes it suit my personal taste, period. The basic recipe is delightful and easy to make. To those who find it necessary to *correct* Food Network chefs/cooks, be aware that Ina never refers to her recipe as "authentic" tabbouleh. I venture to say, most Lebanese would say that parsley, not bulgar, is the predominant ingredient in tabbouleh; however, Western palates are generally not accustomed to such as that. Besides, just as there are as many recipes for pasta sauce as there are Italians, as many recipes spanakopita as there are Greeks, and as many recipes for apple pie as their are Americans, tabbouleh is no exception. I'm sure that everyone's grandma would claim to make the "authentic" version of any of these. As when making any recipe, if there is an ingredient one doesn't particularly care for, simply omit or reduce it. There really is nothing new under the sun, fellow cooks. ALL recipes are more or less a version of another that has been tweaked to accommodate personal taste and/or provide some kind of originality. If one finds the basic recipe interesting enough to adapt it to one's own preferences, be grateful for the idea, adapt it and make it. If it doesn't suit your fancy, move on to something that does. Simple!Read more

• recipe Pita Stuffed with Tabbouleh and Shards of Feta
  Roberta catonsville, MD 02-25-2010

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  My 12 yr old can't get enough of this recipe!!

  Rated: 5 stars out of 5

  We had this for dinner w/soup, so i turned on the broiler and crisped the stuffed pita for about 3 minutes. The feta melted... a bit and it warmed up the ingredients and crisped the pita to perfection. Amazing!!!!!!!!! Thanks Ina for another great recipe!Read more

• recipe Pita Stuffed with Tabbouleh and Shards of Feta
  Jessica Harvest, AL 02-23-2010

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  perfect just the way it is written

  Rated: 5 stars out of 5

  This is by far one my favorite (and easiest) tabbouleh recipes I have tried! I personally don't care if this is not authentic... tabbouleh recipes or not... it tastes fantastic and to me that is really all that matters! Thanks for another fabulous recipe Ina!Read more

• recipe Pita Stuffed with Tabbouleh and Shards of Feta
  Dianne San Ramon, CA 02-22-2010

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  Way better than I'd expected

  Rated: 5 stars out of 5

  I'm used to making Tabbouleh with the usual ingredients, including using a whole lot of parsley, lemon, etc. This version is... a lot more flavorful and way less work! The amount of parsley here was perfect - not too overwhelming - and the mint is an absolute! Read more