TABBARLEY

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 374.3
  • Total Fat: 36.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 887.0 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.7 g

View full nutritional breakdown of TABBARLEY calories by ingredient


Introduction

More greens, more grains, more fiber! This is delicious. it takes time to make but lasts for a while as well. I am Lebanese, and this is a variation of the way it is made at home, but with barley instead of bulghur wheat. Find fresh (chopped) or dried MINT and add it as well, please. More greens, more grains, more fiber! This is delicious. it takes time to make but lasts for a while as well. I am Lebanese, and this is a variation of the way it is made at home, but with barley instead of bulghur wheat. Find fresh (chopped) or dried MINT and add it as well, please.
Number of Servings: 12

Ingredients

    Barley, Pearled, Cooked 2 cup
    Parsley, 5 cup
    Scallions, raw, 2 cup, chopped, cut lengthwise through stems
    Red Ripe Tomatoes, 2 cup, chopped
    Mint, fresh or dried, 1 Tblsp to 1/4 cup, fresh, diced
    *Lemon Juice, 1 cup
    Olive Oil, 1 cup
    Salt, 1 tbsp
    Also add a dash or two of Worchestershire Sauce.

Directions

It's hard to save leftovers of this. My family hunts it down. Use any have for a good omelet the next day. Pick the heads off the parsley, and soak them in water. Throw away any yellow leaves. Wash and soak again. Grind them up in the food processor. Chop scallions and tomatoes by hand as finely as possible. Mix grains and veggies with lemon juice and olive oil, salt and white pepper to marinade them.

Number of Servings: 12

Recipe submitted by SparkPeople user OHBEJOYOUS.