Homemade Middle Eastern specialties made by three generations - The Boston Globe
Ellen Korbani’s recipe for tabbouleh is simple: Start by washing and chopping 120 bunches of parsley. By hand.
It takes three women — Korbani and two helpers — almost two hours to reduce the mountain of parsley to a finely chopped, fluffy base for the famous Middle Eastern salad. And that tabbouleh is just the beginning. Each weekday, Korbani and her crew turn out gallons of hummus, tray after tray of baked kibbe, spinach pies, stuffed vegetables by the dozen, numbers of grape leaves almost beyond counting, and other Middle Eastern specialties at Korbani’s Bakery, a food shop founded by Ellen and her husband, Nemer, now overseen by three generations of Korbanis.
And don’t forget the pita, which is how Korbani’s came by its somewhat misleading name. The place began baking only pita in the late ’70s, explains George Korbani, son of Ellen and Nemer. “It was all done by hand,” he says, “and it was very hard work.”
Source: www.bostonglobe.com