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Tabbouleh, tabbouli, tabouli... I don't care how you spell it, how do you make it?

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Tabbouleh, tabbouli, tabouli... I don't care how you spell it, how do you make it?

Tartinet | Jun 6, 2007 04:13 PM

I love tabbouli, but I can never do any better than just... adequate. It's seems like there are so many ways to make so-so tabbouli, but I haven't found out how to make it really really well. I've had or made tabbouli that's either soggy, gummy, bland, tough, limp, or just... meh. I'm looking for something that's flavorful, crisp, refreshing, nice and dressing-y but still fresh tasting.

I usually cook my bulgur by bringing it to a boil, and then letting it sit 20 min, until fluffy. I add cukes, onion, tons of well-dried chopped parsley, mint, tomatoes, olive oil, red wine vinegar, and minced garlic. It's never the same twice, and it's never all that good. Someone out there must have a super-specific, always-excellent, never-fail recipe, right? Help?

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