 better taboullah(as we pronounce it in Israel)
Instead of soaking in cold water soak in an equal amount of boiling water(add some evoo if you want). Wrap immediately in plastic wrap and let sit. Uncover and fluff.
We like to add pomegranate seeds and sometimes pomegranate molassass.
A variation I like takes the pesto route. Make a runny pesto with blanched parsley and basil, pesto, garlic, EVOO and lots of lemon juice and mix into the taboullah. Fresh pomegranate seeds add a lot.
Also you can make a cool "steak tartar" with taboullah and chopped raw meat. Also know as raw kubbeh it got it origins in jewish communities in suthern turkey. Mix all together and from into "footballs". Enjoy |