Cooking-ez.com
1,459 easy and fully explained recipes
, with
+66K photos
and
78 videos
Who am I?
Contact me
Subscribe
Share
Twitter
Pinterest
Facebook
Whatsapp
E-mail
Connection
Recipes
Starters
Fish
Meat
Desserts
Miscellanous
Drinks and cocktails
Basic recipes
Tips and tricks
Subscriber's recipes
List of all the recipes
E-book recipes
Random recipe
Search the recipes
More precise search
Random menu
Themes
Baking
Recipes for kids
World recipes
Traditional recipes of French cooking
Culinary sayings and myths
Know How
Help! I'm a complete beginner...
Some hints on the recipes
Glossary (talk like a chef)
Products
Recipe ingredients
Calendar of seasons
Other interesting websites
Equipment
The 10 essential utensils
Other utensils
Tips and tricks
How to...
You should not...
Ice creams and sorbets
Cooking with herbs
Flours
The amateur baker
Plastic film and cooking papers
Do-it-yourself
Periodic Table in 3D
Hot-wire cutter
Mist free mirror
Home automation with CP290
Polynesian arrow
Solar lighting
Homemade plancha
Pump command
Bread oven
Tools for wood oven
This site
Introduction
What can I do on this site?
Site map
Subscribe to the news list
RSS feeds
Latest comments posted
Historical developments
My best addresses
The most viewed...
The blog
Tools for your site or blog
All the videos on the site
List of all pages
List of all blog posts
This site without commercials?
E-book recipes
The protection of your data
My EZ Cooking
Introduction
Register
Log in
Subscriber's recipes
No ads?
This site without commercials?
Home page
Back to recipe
Next step
Previous step
Lebanese Tabbouleh: Stage 1
Rinse 80 g bulgur wheat, put in a bowl and cover with cold water. Leave to soften for about 20 minutes.
Back to top of page
