The key to tabbouleh, a bright, herby Lebanese salad, is to use a very sharp knife so that you can slice through the parsley and mint just once. You don’t want to run your knife over the herbs again and again; doing so will bruise them and lead to a soggy salad.
from Latest Recipes https://ift.tt/2MtczUr
from Latest Recipes https://ift.tt/2MtczUr
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