A Tabouli Salad with a Difference
Tabouli is one of the dishes that is a definite hit or miss with me. (Is that statement an oxymoron?) I know that tabouli is a parsley-intense dish.
Though not a major fan of parsley, I am okay with it… up to a limit.
Sometimes the parsley in the tabouli sooo overwhelms everything else that it tastes of nothing else. In such cases, yeah, that polite one spoon is all that I can deal with.
But then, this friend of mine – she is from Turkey, where tabouli is a staple – made this amazing version, with cilantro instead of parsley. And boy, did it change everything! Never have I made a tabouli again with parsley.
The main difference I feel, is in the texture. Cilantro has this delicate texture whereas parsley tends to be a bit coarse. Even when you manage to avoid even the tiniest stems and use only the leaves.
