| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lebanese |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Cucumber; diced |
| 3 |
|
Roma tomatos; more or less, diced (remove seeds if your not lazy) (up to) |
| 3/4 |
c |
Parsley; finely chopped |
| 1/2 |
c |
Bulghur wheat (up to) |
| 2 |
|
Green onions |
|
|
Lemon juice |
|
|
Olive oil |
|
|
Allspice (optional |
|
|
Cinnamon (optional) |
|
|
Salt |
INSTRUCTIONS
The middle eastern dish Tabouli uses bulghur wheat. It's an excellent hot
day side dish. My recipe is from the Lebanese side of the family. All
mesurements are to taste -- I'm not wild about too much parsley so I use
smaller amounts.
Pour hot water over the bughur and let soak until soft and most of the
water has been absorbed. Mix the diced vegies by hand then add the bulghur
and mix some more. add lemon juice and olive oil to get the right flavor
and consistency. Add the spice(s) and salt and mix a bit more. Refrigerate,
eat and enjoy.
JDURBIN@NL.ORACLE.COM
(JASON DURBIN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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