Tomato & pomegranate tabule for high summer from Honey & Co.: Food from the Middle East (page 108) by Sarit Packer and Itamar Srulovich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 26, 2015

    This turned out really well, and made a nice side for kabobs. The recipe calls for following the book's basic bulgar cooking method, which worked beautifully and I would use it again. (Use some olive oil to coat each grain, pour boiling water over the bulgar, and then let steam for 5 minutes.) Once the bulgar has cooled, you add in the other ingredients, including green chiles (I couldn't taste it at all), tomatoes, pomegranate seeds, parsley, celery, lemon juice, and mint. Because the pomegranate seeds are so sweet, it is really critical to season to taste- mine needed more lemon juice. But this was a light summery dish and I really liked the combination of tomato and pomegranates.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.