Creole Tabouli (sometimes Tabouleh)
Yield - about 2/3 gallon
8 LARGE CREOLE TOMATOES (Tops removed and Diced) (See Chef Notes)
2 BURP-LESS CUCUMBERS (Skinned and chopped into 1/4 inch pieces) (See Chef Notes)
1/2 CUP STEEN'S CANE VINEGAR (See Chef Notes)
1 CUP VIDALIA ONIONS (Finely chopped) (See Chef Notes)
1 CUP SOUTHERN GRITS (Precooked, Chilled and Crumbled) (See Chef Notes)
1 -1/2 TSP RED PEPPER FLAKES (See Chef Notes)
2 TBSP FRESH MINT (Chopped Fine) (See Chef Notes)
2 TSP GROUND WHITE PEPPER
2 TSP FRESHLY GROUND BLACK PEPPER
2/3 CUP EXTRA VIRGIN OLIVE OIL
1 TBSP FRESH GARLIC (Minced very fine)
2 CUPS FRESH CURLY PARSLEY (Chopped)
In a 2 gallon stainless steel mixing bowl combine all ingredients by gently folding. Refrigerate for 24 hours to allow flavors to marry, fold two or three times to insure that the tomatoes are coated with the liquids.
Serve in a chilled ceramic or earthen bowl.
Burp-less cucumbers are special cucumbers that are less bitter and have fewer and smaller seeds. Some people think that this is why people have less problems digesting them. Also, they are sometimes called English cucumbers.
Steen's Cane Vinegar is my substitution for lemon juice. This is a fantastic product!Here is a link to a great review of Steen's Cane Vinegar.
Vidalia Onions are internationally known for their sweetness and less acidity. This recipe is MADE for this onion!
Southern Grits are my substitution for cracked bulghur or couscous. I did this because a friend of mine is gluten intolerant, so this dish can be eaten by those with this special diet, with no loss of taste!
Of course, red pepper flakes give the dish that true South Louisiana flavor! The use of three peppers insures that the flavors are sensed throughout the taste range.
The fresh mint gives the dish a cooling and sweet taste, it counteracts the addition of red pepper flakes!
OK, so there are more Chef's Notes then there are Method instructions, this needs to be! If you follow the Ingredients, you will find how great a Tabouleh this is!
Middle Eastern food is fantastic!!! (gifs courtesy of Linda Sawaya and Saudi Aramco World)
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: Tuesday, January 10, 2017.