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Originally Posted by viscousmemories
* viscousmemories makes a note on the shopping list.
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Awwww.
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I've never made tabbouleh at home. I used to work at a deli, though, and made it plenty of times there. It's been years, though.
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It is a great sorrow to my Middle Eastern half that the Cuisinart won't make tabbouleh adequately. For some reason it always reduces the parsley to a sad, harsh green paste. (If anybody out there knows how to avoid this, please do tell.)
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I love tzatziki but I've never made that at home either. That's all it is, then? Yogurt, cuke and mint?
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Yup. Often some lemon juice too, but I figured that'd be redundant with all the lemon in the tabbouleh. (Gringo tabbouleh is usually pretty dry and mostly bulgur. I like mine very wet, green and sharp.) You can add garlic with no ill effects.
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I don't think I've ever had BBQ lamb either but the sound of it makes my mouth water...
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Oh, it is so, so good. I hate lamb unless it has got nice and charred and sticky over a real fire. Try leg of lamb cut into cubes, marinate it in lime or lemon juice and lots of garlic and olive oil and pepper flakes and maybe some cumin, and skewer it over a fierce fire until it is done but still pink in the middle... heaven.
[Edit, for nitpicky purposes: I know that tzatziki is technically Greek, but variations on the theme abound all over the eastern Mediterranean... and my demi-countymen are all about dumping yogurt on everything. I forget what the Armenian and Lebanese variants are called, so I call it tzatziki and the hell with it otherwise.]