JulieTaboulie Shares Tips for Making the Perfect Taboulie + Her New Cookbook

On June 8th, Melissa’s Produce welcomed JulieTaboulie to their test kitchen for the debut of her first cookbook Julie Taboulie’s LebaneseKitchen. The cookbook takes you through the tastes and mouth watering flavors of authentic recipes for Fresh and Flavorful Mediterranean Home Cooking. She is the host of the Emmy-nominated PBS cooking show series Cooking with Julie Taboulie and Julie Taboulie's Lebanese Kitchen.

Since she was a young girl, Julie Ann Sageer has been passionate about preparing and cooking the traditional food of her Lebanese heritage. Now, she shares that passion and knowledge with you in her first cookbook, the perfect companion to her Emmy-nominated PBS shows. This stunning cookbook offers 125 recipes for traditional favorites from Mezze, street-food skewers and sandwiches, and staples like Labneh and Ajin (Lebanese yogurt and bread) to fresh seasonal salads, pickles and vegetables, delicious main dishes and sweets, and rich desserts laced with Atar (rose water and orange blossom water syrup).

Julie has made her mark in the culinary world by making television history in 2012 with producing and premiering her Emmy-nominated and multiple award-winning national Public Television cooking show series Cooking with Julie Taboulie. This breakthrough in American broadcast shattered the country's "kitchen" glass ceiling to become the first, and only Lebanese cooking series to air in the United States and Canada. Today, Miss Taboulie continues to be the most pivotal pioneer, public figure and personality to motivate the movement of making Lebanese cuisine mainstream across America.

Tips to making the perfect Taboulie

- “Don’t waste swiss chard stock”
- With the stock of the swiss chard cut off the end and finely chop the stock. Next, boil and toss with garlic, lemon, olive oil and sea salt a perfect addition to any salad.
- “The secret to Taboulie is all about the tomatoes. You have to use a nice, fresh, ripe ruby red tomato on the vine.”
- “I use spearmint not peppermint, so you get the nice and refreshing effervescent taste. It is often an ingredient missed, but is a key ingredient. Don’t overload the mint, but it is definitely a key ingredient.”  

ICYMI Click Here for the Replay and Recipe Demo: https://www.facebook.com/MelissasProduce/videos/10155459835982171/

Mahshi Silik (Swiss Chard Stuffed Leaves) pg. 102

Taboulie pg. 37

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