Our cookbook of the week is Shuk by New York City-based chef and restaurateur Einat Admony, and Tel Aviv-based food writer Janna Gur. Over the next three days, we’ll feature more recipes from the book and an interview with one of its authors. Article content To try another recipe from...
Recipe courtesy ofEllie Krieger Tabbouleh rated 4.3 of 5 stars 35 Reviews Level:Easy Total:1 hr 43 min Prep:40 min Inactive:1 hr Cook:3 min Yield:6 (1 1/4 cup) servings Save Recipe Ingredients Deselect All 1 cup bulgur wheat