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Who serves your favourite tabbouleh?

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phoenikia May 30, 2007 10:28 AM

I've been on a bit of a tabbouleh kick lately...trying take-out and eat-in versions throughout the city.

Who do you think serves the best tabbouleh?

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    basileater RE: phoenikia May 30, 2007 10:31 AM

    Funny you should post this. I had thought I wasn't a fan of tabbouleh but last night I got some from Ali Baba's on Parliament and I thought it was wonderful. I haven't had much tabbouleh so I can't really rank it, but it was very tasty, and even better today for lunch.

    1 Reply
    1. re: basileater
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      acd123 RE: basileater May 30, 2007 11:11 AM

      Ghazale, next to the Bloor St. Cinema has very good tabbouleh. Mostly parsley/tomato/? with a small amount of couscous. That's the way it should be. Very fresh and tangy.

      The worst I've ever had was from Daiters on Bathurst south of Wilson. If you ever see what looks like couscous salad with a bit of parsley and tomato, don't even try it.

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      czthemmnt RE: phoenikia May 30, 2007 11:52 AM

      Believe it or not, I purchase the tabbouleh from Rabba grocers, on Wellesley and on Church Street. I'm not a fan of couscous, and this has a lot of parsley and tomato and is very fresh.

      4 Replies
      1. re: czthemmnt
        domesticgodess RE: czthemmnt May 30, 2007 03:57 PM

        i buy tabouleh at ararat on avenue road north of lawrence. Full of parsley...full of flavour....
        I often buy a big packet of that flat aremenian bread...a container of tabouleh, labaneh and humus and presto...a meal!!!

        1. re: domesticgodess
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          acd123 RE: domesticgodess May 31, 2007 08:09 AM

          Yes, a perfect meal indeed. I love eating like Arabs and Israelis. I make my own tabouleh too; sometimes I omit the couscous.

          I used to buy labneh at Ararat, then started making my own at home. Not from scratch, but I drain good yoghurt (Liberty et al.) by hanging it in the fridge. I eat it almost every day, mostly for breakfast. My favourite way to eat it is to spoon it on a plate, flatten and round it, drizzle with great olive oil and sprinkle chopped mint around the rim of the plate. Amazing.

          1. re: acd123
            domesticgodess RE: acd123 Aug 8, 2007 07:19 AM

            dear acd123....after reading your idea....I grew mint in a container, I drained the yoghurt, bought great olive oil...and now Im having an amazing gourmet breakfast!! Thanks for the idea.!!!

            1. re: domesticgodess
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              acd123 RE: domesticgodess Aug 8, 2007 09:09 AM

              I'm really happy to hear that it worked out.

              I still love labneh as much as I ever did. It has the great consistency of cream cheese, but it's got great tanginess and it's 100x healthier.

              I've got a new twist on my labneh recipe using great stuff from the farmer's markets around town. I buy a 2% or 2.5%, 750 ml container of Liberty or something else that's organic with NO STABLAIZERS, and mix in a 500 ml container of Ewenity Dairy's Sheep milk yogurt (bought at SLM north, Riverdale or Dufferin Grove Farmer's Markets), and a tablespoon or more of salt. The sheeps milk yogurt gives great richness and flavour. Yeah, I know it's got more fat, but still nowhere near cream cheese. It probably averages around 3.5% considering the proportions of the yogurts used.

              Most recipes for labneh state that the yogurt should be drained in cheesecloth for a few hours in the fridge. I drain it for much longer (like 24 to 36 hours). That is the only way I've found to get the cream cheese consistency and to have the same consistency throughout the mass. Giving a few squeezes help to speed up the process.

              Check out the link below. It is the "Axis of Evil Cookbook". A tongue in cheek poke at George W, considering that the recipes are from Iran, Syria, Iraq, etc.). There is a recipe for labneh, as well as yogurt balls, which are made from heavily drained labneh, rolled into balls, dried in the fridge for a bit, then stored in a jar of olive oil. Also amazing.

              http://www.nthposition.com/axis_pages...

      2. mrbozo RE: phoenikia May 30, 2007 04:34 PM

        I make my own. A snap to prepare (less than 15 minutes) and delicious.

        1 Reply
        1. re: mrbozo
          domesticgodess RE: mrbozo Jun 1, 2007 09:57 AM

          yum...thanx for the suggestion. p.s can you suggest a "great" olive oil for me?

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          Yongeman RE: phoenikia Jun 1, 2007 10:09 AM

          Most of the postings here have mentioned couscous in the tabbouleh. I have only ever had it with bulgur wheat. Is it common to make it with couscous?

          3 Replies
          1. re: Yongeman
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            phoenikia RE: Yongeman Jun 1, 2007 10:12 AM

            I've only had it made with bulgur wheat, too.

            1. re: phoenikia
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              acd123 RE: phoenikia Jun 1, 2007 11:02 AM

              Oops, I think you're right. Bulgur wheat it is.

              I've been using two 'Great' olive oils lately.

              One is the 'house' olive oil from Alex Farm, which they import from Greece by the barrel. Following is the description on their website: "This extra virgin olive oil is stone pressed, giving it a thick full olive flavour complimented by a slight bitterness in the finish; a sign of pure oil". There are two kinds: one that starts with a K and the other with an M. I use the one with a K; it is stronger, more flavourful of the two.

              The other one, which also comes in bulk, is in the basement of St. Lawrence Market (the place at the northwest of the basement). They bring in barrels and sell one litre plastic jugs for about 10 bucks. Also great stuff.

              Anyone have other suggestions for great olive oils? I think I'll start a new thread.

            2. re: Yongeman
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              elkerette RE: Yongeman Jun 1, 2007 11:05 AM

              It is indeed bulgur wheat and not couscous - a common enough misconception given that they are both small Middle Eastern pasta-like balls.

              A surprisingly good source of ready-made tabouleh is CostCo (believe it or not). Normally it is stored near the cheese/pasta sauce areas.

              My favourite way to eat tabouleh is like a very dry dip on toasted pita wedges... yummers.

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              yyzsfo RE: phoenikia Aug 7, 2007 08:33 PM

              Several have suggested making their own labneh, but I just don't have room/equipment to make it. Any suggestions for where to get this downtown? I've had a craving since May.

              1 Reply
              1. re: yyzsfo
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                Moonsammy RE: yyzsfo Aug 8, 2007 06:32 AM

                I've bought labneh from Akram's on Baldwin in Kensington Market. It's really good, but I don't have much to compare it to. Most of what he makes there is excellent.

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                LemonLauren RE: phoenikia Aug 8, 2007 07:07 AM

                eat in - tabule on yonge st north of eglinton (namesake much?)
                take out - shamefuly, sobey's

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                  howdydoody RE: phoenikia Aug 9, 2007 11:58 AM

                  hands down...Sababba on Steeles west

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