Tabouli (vasquez)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raw bulgur wheat use coarse-medium _not_ fine |
| 1 | Cucumber; peeled and diced | |
| 2 | Tomatoes; diced | |
| 2 | mediums | Onions; diced |
| 20 | To 25 sprigs parsley; minced including stems* | |
| 10 | larges | Radishes; diced |
| ½ | cup | Fresh lemon juice (abt. 3 to 4 lemons) |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Pepper |
| A little green onion; diced (opt'l.) | ||
| Syrian or pita bread and/or | ||
| Escarole or lettuce leaves | ||
Directions
SALAD
ADDITIONAL
*Use a little more if needed, until the mixture is nice and green.
Rinse bulgur. Pour enough boiling water over it to cover by 1" (about 3 to 4 c.) Let stand about 30 minutes, or until bulgur is light and fluffy. Drain off excess water in colander, then squeeze with your hands to remove any more water.
Mix with vegetables, tossing often. Add lemon juice, oil and spices.
Use bread wedges (Syrian bread if possible, or fresh pita bread cut in strips), escarole or lettuce leaves; line platter. Put tablespoonful on bread or lettuce leaf; roll and eat. (Or can be served as a salad.) Should be served immediately after preparation.
Yield: 6 to 8 servings.
Yummy! Authentic Middle Eastern version - _no_ mint! Good with grilled fish.
From Sandy Vasquez, at her 07/07/89 Lebanese cooking class at The Cookbook Cottage, Louisville, KY. Sandy is Lebanese, grew up in Honduras, emigrated to Miami and now lives in Louisville with her husband and son. Tried 07/21/89. Posted by Cathy Harned.