| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Side dish, Vegetables, Salads, Greek |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Bulgar wheat |
| 1/4 |
c |
Hot water |
| 1 |
|
Medium yellow onion; grated |
| 2 |
|
Lg bunches parsley; finely |
|
|
Chopped (about 4 c) |
| 2 |
|
Ripe tomatoes; chopped |
| 1 |
tb |
Fresh mint; chopped |
| 1/3 |
c |
Lemon juice |
| 1/4 |
c |
Olive oil |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Freshly ground black pepper |
| 1 |
|
Head iceberg lettuce; |
|
|
Separated into leaves |
INSTRUCTIONS
1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion with
pestle of back of heavy spoon into bulgar. 2. Mix chopped parsley,
tomatoes, and mint into bulgar. 3. Combine lemon juice, olive oil, salt,
and pepper and beat with fork until well blended. Pour over parlsey mixture
and mix well. 4. To serve, place Tabbouleh, surrounded by lettuce leaves,
on platter. To eat in the Lebanese manner, scoop up some Tabbouleh with
lettuce leaf and eat with your fingers.
Posted to MM-Recipes Digest V3 #235
Date: Wed, 28 Aug 1996 21:44:54 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
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