Tabouleh Quiche by Bethany Kehdy
Recipe Courtesy of Bethany Kehdy Bethany Kehdy is a cook, author, presenter, and champion of Middle Eastern, Mediterranean and North…
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Cooking tools:
- Kitchen scale
- Chef's knife
- Mixing bowl
- Kitchen towel
- Rolling pin
- Oven
- Baking sheet
- Damp tea towel
- Serving bowl
- Sifter
- Measuring cup
- Measuring spoon
- Whisk
- Fine-mesh sieve
- Colander
- Spoon
- Cutting board
- Plate
Ingredients
- 2 1/2 cups strong white bread flour ((300g) plus extra for dusting)
- 1/2 teaspoon sea salt
- 1 teaspoon sugar
- 4 tablespoons olive oil
- 2 teaspoons dried active yeast
- 2 cups of parsley leaves ((about 2 handfuls) washed, dried)
- 1 tablespoon finely chopped mint
- 2 tomatoes ((150g) very finely chopped)
- 1 spring onion (very finely chopped)
- 1/4 teaspoon allspice
- 1 lemon (juiced)
- 3 tablespoons olive oil
- sea salt (to taste)
- freshly cracked pepper (optional)
- 4 eggs
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