Pita Stuffed with Tabbouleh and Shards of Feta

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tasted it before refrigerating "several hours to incorporate flavors" and I could have eaten the entire bowl right then and there. Wow, it was delicious. I have to admit that I omitted the mint (not a big fan and used crumbled feta. I plan to serve it for dinner tonight with lamb chops. It is absolutely delicious and such a 'change of pace' side dish/salad.
I will most definitely be making this again. Thank you, Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love Ina's recipes but didn't like this one at all. The mint made it inedible. The rest of the ingredients were fine and visually it looks gorgeous and healthy. It was just such an odd taste to have mint in this and it ruined it for me. I threw the whole batch away. I may make it again but will leave the mint out. Sorry Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The bulgur was really good after soaking before I even added the rest of the ingredients. I adjusted the seasoning a bit for my own taste, a lot less salt, mint. It is quite good, much better than the "real" tabbouleh. Tabbouleh in Persian restaurants is like stuffing a bundle of raw parsley in your mouth. Yuck! I ate this as a salad, not in a pita. It will be a nice cool dish for summer and good to take to a party.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is painful to see this dish called Tabouleh. it may taste great, but it certainly is nowhere near Tabouleh.
Tabouleh has lots of extremely finely chopped parsely, tomatoes, just a tad of mint and definitely no more than a handful of bulgur wheat. if u want real tabouleh, here's the recipe:
- 2 full bunches of finely chopped parsely.
- 3 finely chopped tomatoes.
- a little less than 1/4 cup of finely chopped mint
- 1/4 finely chopped white onion.
- small handful of soaked bulgur wheat ( you can soak it for 10mn without any adds.
- 1/2 cup of freshly squeezed lemon juice.
- 1/2 cup of olive oil
- salt and pepper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have tried many recipes of taboleh and this is by far my favorite!! The secret is soaking the bulgur with the lemon juice, salt, olive oil, etc. I've made this recipe many times now and whoever tries it, always ask me for the recipe!!! I do add extra cuk and tomatoes (I love the extra crunch!! My one and a half year old loved it!!! Thank you Ina!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you want to make real Tabbouleh. It is mainly parsley,mint,scallions,lettuce,tomatoes (not cherryfinely chopped,soaked burghul, extra virgin olive oil ,fresh lemon and salt.
IReal Tabbouleh never has feta in it....

This actually is more like FATOOSH....take out the burghul and throw in toasted pita bread peices and you have FATOOSH.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made a lot of tabbouleh in my day, but this is by far the best. Adding the lemon and oil to the soaking bulgur is great. I cut back on the salt a little since I was crumbling the feta in. I've made this a couple of times already and have passed the recipe on to others. I know this will be made over and over.....so good! Ina, you are head and shoulders above the rest! Thank you!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last week when my sons who were coming for dinner. At first they gave me the "what is this" line but when they tasted it, they couldn't get enough. One of my boys called today and wondered how hard it would be to get me to make some more today. I followed the recipe except that I used the crumbled feta...I wanted cheese in every bite. This is a keeper. It's good with so many different meats. Thanks Ina. You're the chef that inspires me to try the most recipes. Thanks again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched Ina make this on Monday and thought it looked very tasty. So, off to the grocery I went and picked up everything I needed and made this yesterday. I loved it and so did my husband. Like the other reviewer I added crumbled feta instead. My husband ate 2 pitas and went back later, put some in a bowl and ate it as a dip with tortilla chips. I guess he really really liked it! I will be making this often. Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe makes a lot but I took some to work and everyone wanted to know where the recipe came from. I did end up just crumbling the feta in the pita when I made a sandwich. Very light for lunch, it won't weight you down.