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Almond Tabouli in Phyllo Cups (P)
Source: Derech Haochel Magazine (in Hebrew), Jan. 2003
Serves: 12

For Phyllo cups:
1 package of phyllo/filo/fillo dough
Olive oil for basting

Almond Tabouli/Tabbouleh:
2 cups of almonds, not toasted
Juice of 2 lemons
1/2 cup olive oil
1 clove crushed garlic
Pinch of salt
3/4 cup chopped parsley

Make Phyllo Cups:
Spread out phyllo dough and cut 36 squares 14x14 centimeters (6"x6") to fit a muffin tin. Baste with olive oil piles of three. Place in muffin tin, so that the edges stick out. Don't put them one on top of each other--it should look like a flower. Bake in medium oven until golden brown.

Make Tabouli/Tabbouleh and Assembly:
Place all ingredients in a food processor until it is little crumbs. The mixture should be wet. If necessary, add lemon. Fill baskets.

Poster's Notes:
I have not made it, but it sounds so easy and elegant to serve as a side dish. Maybe a sweet filling could be adapted for a dessert.

Posted by Fredi Engelberg

Nutritional Info Per Serving: N/A