Tabbouli #04
- 1/2 lb Fine bulgur (cracked wheat -
- -also known as burghul)
- 1 sm White onion; finely
- -chopped
- 1 1/2 c Finely chopped parsley
- 3 tb Finely chopped fresh mint
- --or-
- 2 tb Crushed dried mint)
- 2 Firm tomatoes; chopped
- 1 Cucumber; chopped (optional)
- 1 Light green sweet pepper;
- -chopped (optional)
- 4 tb Olive oil
- 1 Lemon; juice of
- Salt and pepper
- Nice additions: chopped
- -green olives; 1 tbs
- -very-very finely chopped
- -lemon peel (just thinly
- -peel some of the lemon
- -used for the juice)
Tabouli Salad (From "Fruits of the earth", R. Friesem and N. Moushine)
All the above quantities may be varied according to taste. Parsley should
dominate.
Preparation:
1. Soak bulgur in water for at least 1/2 an hour. It will expand. Drain and
squeeze out as much moisture as possible. Spread out to dry on a cloth.
2. Mix bulgur with onions. Add the rest of the vegetables, finishing with
the parsley, mint, olive oil, lemon juice. Mix well. Add salt and pepper.
HS@CS.BROWN.EDU (HAGIT SHATKAY)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
All the above quantities may be varied according to taste. Parsley should
dominate.
Preparation:
1. Soak bulgur in water for at least 1/2 an hour. It will expand. Drain and
squeeze out as much moisture as possible. Spread out to dry on a cloth.
2. Mix bulgur with onions. Add the rest of the vegetables, finishing with
the parsley, mint, olive oil, lemon juice. Mix well. Add salt and pepper.
HS@CS.BROWN.EDU (HAGIT SHATKAY)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
