In article , Charlie wrote:

On Sun, 05 Aug 2007 11:50:07 -0700, Billy Rose
wrote:


I've never heard of garlic in taboule before. I use a lot of garlic,
just not in taboule. Typically, in France it is bulgur, lemon, olive
oil, tomato, parsley, mint (spear), cucumber. I like to have it in the
refrigerator as a snack. It's healthier than a salami sandwich.

We always use onion, in addition to what you say, minus mint (she
doesn't care for the mint).......often we add finely diced celery,
sometimes cumin. Gralic is not a bad additon, sometimes I toss in a
couple of minced cloves.

Try it, you'll like it. (old commercial)

Charlie

In truth these things are like stews, you go to the refrigerator and see
what you got and that's what you get. "Fraid I'm a nearly terminal
Francophile. We spent 4 months in Castillon la Bataille (last battle of
the 100 Year War), just east of Libourn. Lunch on "market day" was a
rotisserie chicken, baguette, celery remoulade, bottle of red wine, and
taboule(accent aigue). It became a sacrement. After lunch we would walk
down to the Dordogne River to where the "vieux garcons" would play
petanque in the afternoon, until their wives called them for dinner at
19:00 o'clock.

As a result, I doubt I will ever change the way I make taboule(accent
aigue). Too many happy memories.

I did just try what to me was an odd north African dish (again like a
stew) called a tagine. So far the ones that I have run into are meat and
fruit served on rice or couscous. Unlike stews, where the flavors meld
together, the ingredients in the tagine maintained their integrity of
texture and taste and the result is like eating a kaleidoscope.


Chicken Tagine With Couscous

Serves 8
Recipe By: Karen Kirkwood
Published in: CanWest News Service

1 tablespoons olive oil
2 tablespoons butter
4 whole chicken breasts -- boned, halved
4 chicken thighs -- skinned, boned
3 large red onions -- peeled, sliced
2 large white onions -- peeled, sliced
1/2 teaspoons each -- ginger, cloves, thyme
1 long cinnamon stick
1 small lemon (plain or salted)-- scrubbed, cut in eighths
1/4 cup liquid honey
1 cup chicken stock
1 cup Riesling
1/2 cup each -- sliced dried apricots and golden raisins
1/4 cup each -- shelled pistachios and large pitted green olives

Melt butter in oil in a medium-hot fry pan.
Pat chicken pieces dry with a paper towel and add to hot oil, cooking on
one side until browned, then turning.
Arrange in a large casserole, tagine, or Dutch oven.
Cook onions in the same pan, cooking until transparent.
Add spices and cut lemon and continue cooking until lightly browned.
Add liquid honey, chicken stock and Riesling.
Sprinkle with dried fruit, pistacchios and green olives, halved. Stir
well.
Cover and bake at 350 F for about 1 hour, checking to see that it
doesn't dry out.
When very fragrant, taste and correct the seasoning with salt.
Serve over hot couscous, piled on a large platter.


A tagine is an earthenware casserole found in every Morrocan kitchen.
But it's fine to use a Dutch oven.

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FB - FFF

Billy
http://angryarab.blogspot.com/