"Tabbouleh" news and stories

Whole grains? Check. Nuts? Check. Herbs? Check. Middle Eastern tabbouleh is not only one of the healthiest salads around, it hits just the right notes of tart and refreshing with lemon juice and mounds of parsley.

Typically made with bulgur and tomatoes, this variation, from Stone Soup, is created with brown rice and a whole cup of almonds, making it substantial enough to be a meal in itself. Cut back on the nuts and it's a colorful side salad to accompany fish or lamb.

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Bowl of tabbouleh. Photo: Jakub_hla, Flickr.

• Potlucks can be reinvigorated with a jolt of Tabbouleh with Feta.
• Gourmet may have closed, but Ruth Reichl still hit Kansas City to promote her new book, "Gourmet Today," at a special dinner.
• A chat with local cook Carol LaBruzzo and a recipe for Italian Wedding Soup.
• The PBS show "The Winemakers" includes a KC contestant: Ryan Sciara of Cellar Rat.
• After "Julie & Julia," what should you read next? The Star says "My Life in France," "Alice Waters and Chez Panisse" and "Under the Table: Saucy Tales from Culinary School."
• Westside Local offers everything from a classic roast-beef sandwich to a soup made of watermelon, cucumber and beets.

Well, it seems that they don't have enough material for disputes, arguments and accusations in the Middle East. Now we have the fight for the falafel--and the tabbouleh and the hummus too. Fadi Aboud, president of the Lebanese Industrialists Association is preparing to file an international lawsuit against Israel for manufacturing foods that he claims originated in Lebanon. "If we can prove that this is a Lebanese product, using Lebanese recipes," he explains, "the name of the food will belong to Lebanon. They won't be able to use that name."

This case actually does have a precedent: a 2002 EU ruling in favor of Greece upholding that nation's claim to be the "originator" of feta cheese. However, shouldn't recipes that are centuries--if not millennia old--fall under public domain? Does this mean China will sue Italy for the rights to spaghetti? Then Italy can pursue action against America for posession of fried chicken, but America will be busy trying to wrest control of French fries from France... after all, these international incicents do have a way of spreading.

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This past weekend, I visited my boyfriend's uncle's garden in New Jersey. It certainly lives up to its nickname, The Garden State. We tasted a wide assortment herbs and vegetables. The one that left the longest impression on my palate was the parsley. Perhaps, it was because I just recently purchased the most incredible tabbouleh from Sahadi's while in Brooklyn.

Normally, we use parsley as a garnish. This shiny green herb that originated in Iran is in season and could be the focal point of many dishes. During the oppressive August heat, I find it to be deliciously refreshing. Although, we tend to use this herb to enhance flavors in soups, casseroles, sauces, and salads, we can also use it as the centerpiece of a meal. Below are eight recipes that will make parsley shine:

1. Tabbouleh
2. Parsley and sweet onion sandwiches
3. Parsley cumin parathas
4. Parsley leaf potatoes
5. Parsley, fennel, and celery root salad
6. Parsley dumplings
7. Parsley and cabbage salad
8. Parsley soup

What are some recipes that you have tried in which parsley was the main ingredient being showcased?