Tabbouli #04
4 Servings
Ingredients
| Quantity | 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 | Firm tomatoes; chopped | |
| 1 | Cucumber; chopped (optional) | |
| 1 | Light green sweet pepper; chopped (optional) | |
| 4 | tablespoons | 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) | ||
Directions
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
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