We have had this cookbook since the early 1970s. It was published in 1971 and is out of print and difficult to find. We keep this cookbook around for two main recipes that we use often: Tabooley
(Tabbouleh, Tabouleh,Tabouli or Tabooley) and Hummus (Chick Pea Dip). Tabooley is one of our favorite summer dishes. It is refreshing and healthy made from locally sources vegetables and fro our garden.
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| All the ingredients ready to be assembled |
It is very easy to make, just chop up the veggies and assemble. We assemble ours into the inside crock part taken from an old crock pot. It is the right size and keeps the Tabooley nice & cool.
After it is assembled we place in the refrigerator overnight for all the flavors to mingle. It is ready the next day. Yum!
Here is the recipe from the book. Although not specified in the directions, we first take the cup of dry bulgher and cover it with water in a cereal bowl. By the time we are finished chopping, the water has been absorbed by the bulgher. We also to use chives from our garden instead of scallions and we also prefer the leafy parsley instead of the usual curly parsley. We also omit the Romaine or any lettuce leaves and just eat it from a small bowl or as a side dish to a meal. Great in the Summer!
That's it, easy!
The next day, eat it!
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