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Tabbouleh with sour cream – suit me perfectly for the summer, while it lasts.

INGREDIENTS

150 g sour cream

15 pitted black olives, sliced ​​or chopped

1 tsp. parsley, chopped

2 tsp. tablespoon fresh mint, chopped

1 dry white onion, finely chopped

1 ripe avocado, diced

garlic powder

3 tsp. tablespoons of extra virgin olive oil

1 large tomato, without seeds, chopped

1 small cucumber, chopped

1/4 tsp sweet chili pepper

zest and juice of 1 lemon

Salt Pepper

Put the sour cream in a bowl and add 230 g of warm water.

Mix with a spoon and let the trachana absorb all the water.

If there are large pieces, break them up with a fork, stirring occasionally.

Put all the ingredients in a glass salad bowl.

Leave in the fridge to cool before serving.

An excellent dish for the summer that replaces the salad. It also goes well with a cold white Muscovite glass of wine.

By @cookthebook.blogspot. Thanks for inspiring us!

 

INGREDIENTS

150 g sour cream

15 pitted black olives, sliced ​​or chopped

1 tsp. parsley, chopped

2 tsp. tablespoon fresh mint, chopped

1 dry white onion, finely chopped

1 ripe avocado, diced

garlic powder

3 tsp. tablespoons of extra virgin olive oil

1 large tomato, without seeds, chopped

1 small cucumber, chopped

1/4 tsp sweet chili pepper

zest and juice of 1 lemon

Salt Pepper

Put the sour cream in a bowl and add 230 g of warm water.

Mix with a spoon and let the trachana absorb all the water.

If there are large pieces, break them up with a fork, stirring occasionally.

Put all the ingredients in a glass salad bowl.

Leave in the fridge to cool before serving.

An excellent dish for the summer that replaces the salad. It also goes well with a cold white Muscovite glass of wine.

By @cookthebook.blogspot. Thanks for inspiring us!

 

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