Julie Taboulie’s Lebanese Kitchen
November 29, 2017 by Jenny
From the time she was a young girl, Julie Ann Sageer, was
affectionately called “Julie Taboulie” by her family. Always
passionate about preparing and cooking the traditional food of her
Lebanese heritage, she shares that passion in her first
cookbook, Julie Taboulie’s Lebanese Kitchen: Authentic
Recipes for Fresh and Flavorful Mediterranean Home Cooking. The
cookbook is the perfect companion to Julie’s Emmy-nominated PBS
show, Cooking with Julie Taboulie.
Here, Julie shares 125 recipes for traditional favorites from
mezze, street-food skewers and sandwiches, and staples like Labneh
and Ajin (Lebanese yogurt and bread) to fresh seasonal salads,
pickles and vegetables, delicious main dishes and sweets, and rich
desserts laced with Atar (rose water syrup) are found here. Julie
even shares how to put together your own delicious,
multi-purpose spice mixes and includes step-by-step photos to show
technique driven instructions such as pastry folds.
Every chapter includes a multitude of dishes for eaters of all kinds and preferences, from meat-lovers to veggie-heads and everything in between. This is a fun and beautiful title that will please any level of cook, familiar with Lebanese fare or not.
Special thanks to St. Martins Press for sharing one of Julie’s recipes with us today and for providing three copies of this book in our contest below.
Finely chopped herb, tomato, and
bulgur wheat saladIt’s no surprise that taboulie is one of my absolute favorite things to make and eat-it’s a part of my TV name and identity! This refreshing salad of finely chopped vegetables, herbs, and bulgur wheat originated in the area around Mount Lebanon and is an iconic Lebanese dish throughout the world-there’s even a National Taboulie Day celebrated on the first Saturday of July.
In Lebanese culture, there is no gathering or meal that doesn’t feature a big bowl of taboulie on the table. Although you can eat it with a spoon or fork, I always serve taboulie the traditional way: with fresh romaine hearts to scoop it up.
MAKES 6 SERVING
3 bunches fresh flat-leaf parsley leaves, finely chopped
At least 30 minutes before preparing the taboulie, thoroughly wash the parsley and mint leaves in cold water to remove dirt or debris. Shake out any excess water and drain in a colander, stem sides down. If you have a salad spinner, you can dry the herbs in that way or lay out on paper towels or a clean kitchen cloth to air dry; just make sure they are very dry before you chop them.
Place the bulgur wheat into a bowl and cover with 3 cups of cold water. Set aside to soak and soften, about 20 minutes.
Combine the tomatoes, scallions, and herbs in that order in a large mixing bowl. By now, the bulgur wheat should have softened. To test, squeeze some of the grains between your fingertips, it should squish and be completely soft. Soak the bulgur longer if needed.
Using your hands, squeeze out the soaked bulgur, removing as much excess water as possible. Sprinkle the bulgur on top of the fresh herbs and vegetables in the bowl. Pour in the lemon juice and olive oil, and season with the salt. Toss all the ingredients together (preferably with your hands); it should be juicy but not soggy. Taste and add salt as needed.
Serve the salad as soon as possible with fresh, crisp romaine lettuce hearts for scooping taboulie tip! The cut matters! Use a sharp serrated knife for best results.
Finely chop.
BULGUR WHEAT: Bulgur wheat, a quick cooking form of whole wheat is a frequent ingredient in Lebanese cuisine. There are four distinct grind sizes, and I most often use #1 (fine) and #2 (medium). Bulgur is available in Middle Eastern markets and also from a variety of companies including Bob’s Red Mill (found in Whole Foods) and on Amazon.com.
Copyright © 2017 by Julie Ann Sageer and reprinted by permission of St. Martin’s Griffin.
The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 11th, 2018.
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