Tabbouli #04

Yield: 4 Servings

Measure Ingredient
½ pounds Fine bulgur (cracked wheat - also known as burghul)
1 small White onion; finely chopped
1½ cup Finely chopped parsley
3 tablespoons Finely chopped fresh mint or-
2 tablespoons Crushed dried mint)
2 \N Firm tomatoes; chopped
1 \N Cucumber; chopped (optional)
1 \N Light green sweet pepper; chopped (optional)
4 tablespoons Olive oil
1 \N Lemon; juice of
\N \N Salt and pepper
\N \N 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 ½ 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@... (HAGIT SHATKAY)

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