One fiddle too many. I decided to substitute the burghul for quinoa, thinking the texture and taste would be similar. . . Burghul has more crunch and nuttiness and better absorption; my quinoa tabbouleh ended up being too moist and soft. . . perhaps three foreign ingredients is one more than this dish can bear. With the exception of lemons (arrived from India some time after the the 1st century AD) and tomatoes (in 1492 Columbus sailed the ocean blue) all other ingredients (wheat, the umbelliferous brothers - coriander and parsley, garlic, spring onions, dill and of course olive and her oil) are endemic to the Levant.
24 November 2011
Tabbouleh
One fiddle too many. I decided to substitute the burghul for quinoa, thinking the texture and taste would be similar. . . Burghul has more crunch and nuttiness and better absorption; my quinoa tabbouleh ended up being too moist and soft. . . perhaps three foreign ingredients is one more than this dish can bear. With the exception of lemons (arrived from India some time after the the 1st century AD) and tomatoes (in 1492 Columbus sailed the ocean blue) all other ingredients (wheat, the umbelliferous brothers - coriander and parsley, garlic, spring onions, dill and of course olive and her oil) are endemic to the Levant.
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4 comments:
Hi there. Like you, I have also been cooking with quinoa this week, and making substitutions with it. I used it in place of rice in my version of the Egyptian dish koshari, with some success I must say! Those quinoa patties looked great too.
Cheers,
Diego
Diego,
I've still got half a kilo of quinoa, so some more experimentation to follow. I've not tried a koshari before. What do you use for your sauce?
This time I didn't have it with sauce, simply an accompaniment to some spiced roast chicken breast.
But previously, and the way I was shown, I've made some spiced tomato sugo to go with it.
It's (koshari is) a great example of what the Italians would call "cucina povera", peasant cooking - simple, staple, ingredients but really delicious!
Thanks.
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