My Jordanian Mama (totally adopted into a family with hospitality as warm as the desert sun) once told me that the sign of a cooks worth was how finely they could chop their parsley. She instructed me while running her well used chefs knife over and over a mound of parsley for Tabbouleh. Even though my recipe differs from hers, the knife skills instruction is the same. Be patient and make it fine.

Share: