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Lebanese Tabbouleh Recipe – Easy Salad

When I was a kid, my mum would sit with a bunch of parsley, the queen of the den, her full attention on me. As we talked about my day, her hands would not stop working. She would snip off the stems of the parsley and place the feathery leafs into a bowl. The next day we would have a beautiful vivid green salad, that packed a punch of flavor.


The truth is parsley is one of those things¬† you either love or hate. Since I grew up with tabouleh I love the stuff. My hubby on the other hand, has an aversion to the stuff. But how can’t you love this lemony fresh salad?

If you have never had tabbouli then it is your moral obligation to get up right now, drive over to your grocery store and start chopping!

Its actually very simple to make and you need very few ingredients and just a bit of patience with the parsley. The rest is easy peezy!

Heres what you need:

  1. One Parsley Bunch (3 chopped cups)
  2. Two Tomatoes
  3. Four Green Onions
  4. Three Lemons
  5. Two Table Spoons Olive Oil
  6. 1/4 cup Burgul
  7. 1/4 cup Water


Lets start with the parsley. Start by removing the stems. I usually do this the night before while watching TV.

The next day, make sure to wash the parsley before chopping away. You want to get a really fine chop on it, and that might take a few runs. I usually start by grabbing it in bunches, rolling it up and cutting it up again and again.



Add the water to the bulgur. The grain will soak up the water and fluff up a bit. You don’t want to add so much that its soggy.


Chop up the green onions and tomatoes….and your ready to go!

Then, just add everything up in a bowl, the veggies, the oil, the lemon juice… and mix away! Oh, and don’t forget the salt.

Traditionally, Tabbouleh is served with hearts of lettuce or cabbage leaves.





You can also store it in the fridge, and take some to work the next day (just make sure to check your teeth after). Oh, and your welcome. ūüôā

Pacman eats Baba Ghanoush

Baba Ganoush

Little arabic lesson, Baba Ganoush, really¬†pronounced “Ghannouj”,¬†is literally translated as¬†“father cute”. Don’t ask. I have no idea

I have one issue with the western adaptation of this dish. Baba Ghanoush and Mutabal are often mixed up and interchanged. They are very similar dishes, but are distinctly different. Baba Ghanough contains no tahini whatsoever, while Mutabal does. It is frequently¬†Mutabal that is refered to as “baba ghanoush” in the west.

SO, I decided to introduce you to the REAL Baba Ghanoush. Very simple recipe. Completely vegetarian/vegan, healthy, and quick. Best part is it holds up well in the fridge and you can enjoy it for several days…mine is usually gone before it even cools ūüôā

It is best served cold. And I think the eggplant is one of the least utilized veggies, so here it is, an ode to you my aubergine friend!

First, you start by repeatedly stabbing ur eggplant friend…all over…way to start off a friend shipBaba Ganoush¬†

Next, place in preheated oven at 350F for about an hour or till tender. Don’t cover it or put any oil or anything. Simply pop them in after stabbing em.

Now the traditional way calls for burning over an open flame on the stove, but this is far too messy for me, as it requires you to put it directly on the stove top flame. If you have a maid (i don’t), then go for Otherwise, into the oven they go. The only negative is you don’t get the smoky flavor.

Pull em out when they are as wrinkly as your grandmothers buttocks. Sorry, too much?

Baba Ganoush

Then, carefuly peel off the skin(after it cooled), keeping the flesh intact. If you have cooked this enough, then it should be fairly easy. Baba Ganoush Baba Ganoush 

I like to take out the seeds, just simply pull out the ‘sacks’.Baba Ganoush¬†

Now this is VERY important. Grab the eggplant between your plams and squeeze. SQUEEEZE. You will be surprised how much water comes out. Keep doing it till barely any comes out. If you don’t you will end up with a soggy mess.

After, just roughly dice it all up. I like it chunky. 

Other ingredients you need:

  • 1 tomatoe
  • 1/2 onion
  • 1 clove garlic
  • 1 lemon
  • olive oil
  • salt¬†

Crush garlic, and squeeze the lemon into the eggplant. Add salt. Mix. It should be really lemony to be good.Baba Ganoush 

Top with the tomatoe, then the onion. Then drizzle with olive oil. You can add mint or parsely.Baba Ganoush  

Baba Ganoush 

Then guess what happened? PACMAN decided to join.Baba Ganoush 

Sorry, i’m a nerd. I couldn’t help it.Baba Ganoush

So basically this is delicious and I ate it all then licked the plate. Your turn to eat real Baba Ghanoush.Ok? Ready, set, GO!


Salt baked Fish + GIVEAWAY

I have never made this before. I’ve seen it once and funnily enough bobby flay made it this week on iron chef, though in a slightly different way

So, what i used was lemons, red snapper (1 lb each), salt,lots of salt,lol, and bay leaf and seasoning.

i cant live without lemons, i looooove them…yum
Salt baked fish

i ended up using 3 salt boxes/cans, i think u can get away with 2

i filled the bottom of a pan with it, NOTE, wet the salt and make it stick to each other

Salt baked fish

red snapper is one of my favorite fish, its sooo delicious and easy to eat

I actually like my fish whole, i just get it gutted and de-scaled, however NOTE that i read that its better to leave the scales on the fish, so the skin peels off easier with the salt. If i had read tehis before i wouldve tried each fish one way

Salt baked fish

in tony montana voice: say hello to my little friend…

Salt baked fish

stuff with lemon, seasoning and bay leaf

Salt baked fish

wet the salt with water

Salt baked fish

so its this consistancy, dont mind the writing on my hand, thats my to do if i write it on paper i lose the to do list so i forget what i have to
Salt baked fish

mound the salt around the fish. NOTE bobby flay and martha stewart both add a couple egg whites to the salt instead of water and bobby also put some parchment paper over the fish before covering with salt. I would reccomend this because if you are not careful preparing this parts of the fish exposed to the salt can be too salty
Salt baked fish

i baked at 350 for 30 min, its really 15 min per pound according to martha.

I struggled a bit with “uncracking” this and revealing it, and salt flew everywhere! be careful.

Salt baked fish

Ta dahhhhh!

also, u need to peel the skin right off
Salt baked fish

Salt baked fish

So here it is! sorry for the plating but my camera was running outa battery so i had to hurry lol

It was really cooked perfect inside, just make sure you get all the salt off before plating it(because i made the mistake of not wetting all the salt)… enjoy..if u make this let me know of any tips!
Salt baked fish

also, this is a great book: Martha Stewart’s Cooking School and they have this recipe in it so i’m giving a new copy away!

To enter you must be a US resident, You can either tweet an entry @MiraUncut, RT to your followers, or comment here, or do all and it counts as 3 entries!

====> to enter just tell me what your favorite cook book is!

this giveaway will end on friday by 5 pm ET and i’ll announce on saturday. good luck!

UPDATED TO ADD: the winner is KATE from! yay!!

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