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Recipe for :

Tabbouleh

This recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit www.samaracuisine.co.uk

This is the traditional Lebanese Salad.

Ingredients

2 Bunches of flat parsley
1/2 Bunch of fresh mint
2 Lemons
1 Small onion
1/2 Cup of fine brown burgul
5 Medium size tomatoes
1/2 Cup olive oil
2 tsp salt
2 tsp cinnamon
1 tsp black pepper
2 tsp dry mint

Method

  • Cut the parsley leaves and fresh mint into thin shreds, wash and drain properly.
  • Dice the onion into very small pieces, and sprinkle the cinnamon, pepper and salt on top. Rub the onion mixture between your fingers a few times, and leave aside.
  • Wash the burgul a couple of times and drain, pour some of the lemon juice on top and leave to soak for a while.
  • Dice the tomatoes; again it has to be very small pieces and add to the parsley and mint.
  • Just when you are ready to serve this dish, add all the ingredients to the parsley, sprinkle the dry mint and salt if needed, add olive oil and the rest of the lemon juice and mix well.
  • Serve immediately with Cos lettuce.

Samara Cuisine
www.samaracuisine.co.uk

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