more than 25 years ago there was a restaurant called "Altamira" in Pariaguán Anzoátegui State, which owner was a noble Arab named Ali. The latter and his family were in charge of managing the business and serve customers. In the restaurant he worked for the first time Mr. R, when he was a teenager, among the things he learned was the Tabbouleh but not wheat, but a completely adapted to the region, since it was difficult to get in the zone cracked wheat during that time. Later I learned to prepare and now I want to share the recipe.
not personally met Mr. Ali, however I keep the best references to him as a cook and humans. Their tabbouleh is part of my kitchen and I tend to prepare it often, so wherever he wanted to honor him is through this post.
Ingredients:
2 cups white cabbage, finely chopped clean
2 cups fresh parsley chopped
4 ripe tomatoes skinned, seeded, diced
2 tbsp red onion brunoise
¼ cup lemon juice about
olive oil to taste
Salt, Pepper
Mix all ingredients, transfer it to a bowl, cover with plastic wrap and refrigerate. Serve chilled.
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