Tabbouleh

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

try using the curly parsley. I prefer the flat leaf, however my Grandmother who is from Lebanon always used the curley.

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

Made it for my husband. He really liked it. It took me longer to prep, not the 30 mins suggested.

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

This is authentic -- the dish is at least as much about the parsley as it is the bulgur. Bright and flavorful. For those at all timid about the greens, try using one bunch instead of two and a slightly lesser amount of mint. Especially good in the summer.

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

This recipe is an original recipe for tabbouleh. Being from the Middle East, this recipe is good tabbouleh. Good job Tyler, keeping this dish true to its origin. Two thumbs up.