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)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .