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Tabbouleh

a
akk Mar 14, 2007 02:25 PM

I made tabbouleh for tonight. We won't sit down to eat until about 2 hours from now. Should I put it in the fridge or leave it out at room temp? If I refrigerate, should I hold off on adding the tomatoes (haven't done so yet)? Thanks.

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  1. s
    smartie Mar 14, 2007 02:34 PM

    I guess down to personal preference as I don't like things ice cold.

    1. chelleyd01 Mar 14, 2007 02:44 PM

      the tomatoes need to go in asap. Its the juice from them that softens the wheat. Also, I let mine sit at room temp just to get the juices going and then chill for a short period of time. Don't forget a smear of hummous and a dip of hot sauce...YUM.

      1. pescatarian Mar 14, 2007 02:51 PM

        Things like that always taste better at room temp. I think I would put it in the fridge for the first hour and then take it out to sit at room temp. Then I would add the tomatoes. Tomatoes should never be refrigerated, to get the best flavour from them.

        1 Reply
        1. re: pescatarian
          a
          atomic Mar 14, 2007 04:16 PM

          2nd this. I make tabbouleh often and usually do something like this.

        2. d
          debbiel Mar 14, 2007 03:15 PM

          I definitely prefer it at room temperature. The flavors will shine more at room temperature than cold.

          1. pikawicca Mar 14, 2007 05:44 PM

            Strongly disagree with everyone above. To me, tabbouleh is at its most refreshing when very, very cold. It's the best thing to eat on a hot summer's day, and it will keep fine in the fridge for several days.

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