[caption id="attachment_2367" align="alignnone" width="900"] Qawarma tabbouleh served with boiled cabbage leaves[/caption]
Qawarma tabbouleh is prepared in the Lebanese mountains during winter when summer vegetables (tomato, parsley and green onions) are out of season. It is cooked in the West Bekaa and Shouf villages with "Qawarma" or lamb meat preserved in fat and served with boiled cabbage leaves.
Total Servings: 4
Ingredients:
1 cup of coarse bulgur
1 cup of chickpeas, pealed and boiled (save the water when you drain)
2 medium onions, finely chopped
1 cup of Qawarma
Salt and pepper to taste
1 small cabbage
1 Tbsp. of dry mint
Preparation Steps:
Qawarma tabbouleh served with boiled cabbage leaves[/caption]
Qawarma tabbouleh is prepared in the Lebanese mountains during winter when summer vegetables (tomato, parsley and green onions) are out of season. It is cooked in the West Bekaa and Shouf villages with "Qawarma" or lamb meat preserved in fat and served with boiled cabbage leaves.
Total Servings: 4
Ingredients:
1 cup of coarse bulgur
1 cup of chickpeas, pealed and boiled (save the water when you drain)
2 medium onions, finely chopped
1 cup of Qawarma
Salt and pepper to taste
1 small cabbage
1 Tbsp. of dry mint
Preparation Steps:
- Wash the cabbage leaves and cook them in the chickpea water
- In a pot, melt the qawarma and stir in the onions, chickpeas, and bulgur
- Season with salt, pepper and dry mint
- Serve the tabbouleh hot with the cooked cabbage leaves