Trying to make it and kind of confused.
2006-10-06 11:07:07 · 6 answers · asked by Tarini C 1 in Food & Drink ➔ Ethnic Cuisine
You can use the whole green onion / spring onion, every part is edible except you might need to cut off the roots first before cooking.
2006-10-08 21:34:57 · answer #1 · answered by Desert Rose 4 · 0⤊ 0⤋
Use the green part, but only the soft parts. Stop chopping when there is about 2 inches left on the onion. The very tips of the onion are usually harder and don't cookas well/taste as good.
2006-10-06 20:39:58 · answer #2 · answered by Haveitlookedat 5 · 0⤊ 0⤋
The green part. Use a scissors to cut off small pieces. Works like a charm and let the entire mixture "rest" with a splash of olive oil in your fridge for an hour or two. Use on sandwiches, as a side dish or a quick and healthy snack.
2006-10-06 16:11:30 · answer #3 · answered by Jan D 1 · 0⤊ 0⤋
When making tabouleh you should use the entire green onion but definitely cut off the roots and the very tops of the green part.
As we say in Arabic "Sahtein!" (Bon Appetit!)
2006-10-09 11:46:57 · answer #4 · answered by amera07 1 · 0⤊ 0⤋
Tabbouli, soaked burgul, lemon juice, olive oil, chopped flat leaf parsley, green onion- use the green bit, not the white bit at the end, salt and pepper. yum my favourite, and so good for you
2006-10-06 11:39:31 · answer #5 · answered by fourplums 4 · 0⤊ 0⤋
The bottom part cos the tops leaves are poisonous
2006-10-06 11:09:14 · answer #6 · answered by frankmilano610 6 · 0⤊ 0⤋