Beloware the instructions tomake Fadwa’s tabbouli, a traditionalMiddle Eastern dish. On the left you can see Fadwa’s instructions as she relates themin the play. On the right is a recipe.
FADWA:
Now. Tabbouli is a traditional Arabic saladmade of parsley and bulgurwheat. Sounds deceptively simple. But do not be fooled, Gentle Viewers! This dish is a test in tediousness. It requires patience.
First, we de-stem. Please, de-stem. Do not put stems in the tabbouli. I will kill you.We are not farmanimals! Nowwe can chop. Chop finely. Slowly. Don’t be lazy! Do not betray the parsleywith your own agenda. And don’t rush!When you rush, the food suffers. Or youwill, when you cut off a finger! You deserve it! No onewants to eat hastilymade food! Recipe for indigestions! Look, now, how fine it is, howsoft and loveable. Same with the bulgur. It starts dry, hard, lacking edibility. But after it has soaked in thewarmwomb of water, it softens. All it takes is a bit of effort and kindness and authenticity and apology. Now, the twomay unite.
So you see tabbouli is the perfect dish to serve at awedding. A beloved, traditional dish. It doesn’t need adornments or updating. It is authentic and real and true to the culture fromwhich it comes. Beautiful! Look at those colors!
FADWA’S TABBOULI Ingredients
1 cupwater 1 cup fine cracked wheat 1 cupminced fresh parsley leaves 1/2 cupminced freshmint leaves 1/2 cup finely chopped yellowonion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 tablespoons lemon juice, or to taste 1 teaspoons sea salt
Directions
In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.
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