Tabbouli is one of the premier middle eastern  salads that have become so popular here in the US.  There are many methods and versions, including the most seen is with cucumber.  This is the version I eat year long and prepare frequently.

Years ago I would purchase mint in a jar from the local grocer for $5 something and use it sparingly.  Now I purchase large bags of finely chopped dried mint from a middle eastern grocer.  I spend maybe $3 something on a large bag!   I use dried mint in rice and grape leaves and other recipes so I need more than a little jar. Middle Eastern stores have various items that are much less $$$ like olive oil and garbanzo beans.

I usually have this handy and eat on top of chopped lettuce salad.  Then sometimes I add my favorite French Dressing, like Ott’s! Try it, and if you cannot find Ott’s use a good French or Catalina.

Here is my recipe for Tabbouli

1/2 cup of medium bulghur

Juice of 2 lemons

Rinse bulghur with warm water and discard water.

Add lemon juice to bowl and set aside for 1 to 2 hours.

Large bunch of Organic Parsley, stems discarded, leaves chopped fine

1/2 of small onion, white or yellow

2 to 3 nice tomatoes, I like Roma’s

1/2 cup of olive oil, extra virgin and middle eastern

salt and pepper

2 tab of dried mint

Dice onion very small, then dice tomatoes, set aside.

Add lemon bulghur to the diced vegetables, and all ingredients. Stir well and refrigerate for several hours before serving.

Enjoy!

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First night of Passover our dinner was a hit with Chicken and Brisket and Matzah Farfel Vegetable Roast and more.  Janice’s Desserts were an extreme hit with everyone with a Chocolate Orange Flourless Torte and a Almond Lemon Flourless Torte.  All accompanied with fresh fruit and Janice had prepared a strawberry sauce for the Almond Torte.  Long story short, our desserts were not going to make it through the second night. I thought I would put this together because everyone loves molded desserts. Matzah and more Matzah…

Lucille Sohosky had given me a recipe 30 years ago with Apricot Jello.  This is a winner and will become one of your Spring holiday favorites.

Apricot Jello Salad Dessert

2- 3 ounce of Apricot Jello

4 cups of boiling water

1 cup of miniature Marshmallows

1 small can of crushed pineapple, juice reserved

1 small can of peaches drained and chopped fine

Mix well and put into mold and let it set up.  Meanwhile,

3 tab of butter, melt in saucepan

2 tab of flour or matzah meal

reserved pineapple juice

½ cup of sugar

Add 3 ounces of cream cheese

Mix well and cook til thick…cool  this is yummy but you need to add 1 small container of Cool Whip to this.

Keep cold

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Love Passover and  it is probably my favorite holiday though out the year.  We all have our different preferences but this is mine.

I look forward to making something that I have not had before.  Like a “old” recipe or a new one. I enjoy having something that is a new venture in flavor and meaning.  Going for a Farfel Roasted Vegetable Artichoke Casserole for my taking Seder dish and maybe a fresh Haricort Vert dish.  There is nothing worse than a dried out Kugel, the last Kugel I made was not good and I vowed to not make one again til I tweak the recipe.
Don’t skimp on this recipe, meaning use good quality butter and brand name sugar, even organic. The taste is always better and do not use old nuts, they are horrible and will ruin this and the cinnamon will bring out the best in all the other good ingredients.

If you are a granola fan or just need a cereal during Passover, try this!

I can’t even begin to tell you how good and yummy this is. I am really not that BIG a fan of granola, but I do like the better brands.  This is somewhat different in texture and tastes but I think surpasses the regular type.  In fact I think someone needs to start making this and selling it, maybe me!

I have some gorgeous strawberries that I am going to slice up with some good quality Greek Yogurt and I will be set. I think it is the nuts and butter along with honey and the Saigon Cinnamon.

 Matzo Granola Supreme

3 cups of Matzah Farfel

1 cup of sliced almonds

1/2 cup of raw sunflower seeds but then toasted alone first

1/2 cup of chopped walnuts

1 cup of golden raisins

1/2 cup of whole dates that have been snipped

1/2 cup of dark raisins or currants

6 tab butter

1/2 cup of honey

1/2 cup dark brown sugar

3 tsp of Saigon cinnamon

1 tsp of salt

Mix farfel and nuts and salt and place on baking sheet in preheated 325 oven for 15 minutes stirring every 5 minutes. Take out and mix with fruit.  In saucepan melt butter and add sugar and honey and spice, mix well and pour over farfel mixture and blend well. Return complete mixture to baking sheet and bake for another 15 minutes stirring again every 5 minutes. Take out of oven and cool. Place in airtight container or bags.  NOTE: Hide til Passover because it will be gone before!

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