Tabboule and French Fries

Hello! Today we learnt last minute that we’re having our family over for lunch. So, I decided to prepare our traditional “Lebanese Tabboule” with a side of french fries 🍟 and we ordered some fresh fried fish.
What did you have for lunch?

Now let me tell you about these extra crispy and delicious french fries. The secret is to fry them twice. β—‡ After washing, peeling and cutting the potatoes vertically into long pieces, you heat the canole oil and dip in the potatoes. Remove them before they are golden.
β—‡ Before your guests arrive, reheat the oil and place the semi-fried potatoes into the oil again this time until crispy gold. When you remove, sprinkle them with salt.

As for the Tabboule salad, you’ll need:
β—‡ 4 parsley bouquets.
β—‡ Half a bouquet of fresh mint.
β—‡ 5 or 6 tomatoes.
β—‡ 1 onion.
β—‡ A cup and half of olive oil.
β—‡ 4 squeezed lemons.
β—‡ 1 tsp of salt.
β—‡ 1/4 tsp of pepper.
β—‡ 1 tsp of summac.
β—‡ 2 tsps of bulgur.

β—‡ Chop the parsley and mint into very small pieces and place them in a mixing bowl.
β—‡ Slice the tomatoes and the onion into small square pieces. Add them to the parsley and mint.
β—‡ Put the salt, pepper, summac and bulgur on top and place them in the fridge.
β—‡ When people arrive pour the squeezed lemon and olive oil over the ingredients and mix well. Place the final mixture into a serving bowl.

The best way to mix the tabboule is with your hands (you can always wear gloves)

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