Beautiful! Interesting that your dressing has more lemon juice than olive oil.
There's also kisir, the popular Turkish version, spicier than classic Lebanese tabbouleh, with Turkish pepper paste and cumin. Almost every time I go to a Turkish pot-luck, someone makes it.
I can’t forget the first time I made it at home because my cousin who never cooks helped me with the parsley!! And I believe the recipe was from Jerusalem and it uses Baharat.
Beautiful! Interesting that your dressing has more lemon juice than olive oil.
There's also kisir, the popular Turkish version, spicier than classic Lebanese tabbouleh, with Turkish pepper paste and cumin. Almost every time I go to a Turkish pot-luck, someone makes it.
Here's my recipe, aa published in the Los Angeles Times: https://www.latimes.com/recipe/spicy-bulgur-salad-with-sweet-peppers-and-pepper-paste
Oh thank you Faye - isn't it just so interesting to keep learning about the delicious variations!?
Absolutely!
I can’t forget the first time I made it at home because my cousin who never cooks helped me with the parsley!! And I believe the recipe was from Jerusalem and it uses Baharat.
Sounds good with baharat!
Very nice variation with pomegranate syrup/seeds as well!
Thank you!