| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fine burghul (crushed wheat) |
| 1/2 |
c |
Finely chopped . mint |
| 1 1/2 |
c |
Finely chopped parsley |
| 1 |
c |
Finely chopped onions |
| 3/4 |
c |
Chopped tomatoes (optional) |
| 3/4 |
c |
Olive oil |
| 1 |
c |
Lemon juice |
|
|
Salt and pepper BHAR |
INSTRUCTIONS
Tabbouleh ranks along with kibbeh and hummus bi taheeni as the most popular
Lebanese dishes. Tabbouleh parties are popular on summer afternoons.
Soften burghul by soaking one hour in water, then drain well and press out
the excess water. Mix burghul, onions, salt and pepper together, crushing
onion juice into burghul with fingers. Add parsley, mint, oil, lemon juice,
tomato and salt and pepper. Mix thoroughly, adding more lemon juice if
necessary to give a tart flavor. Adjust salt to taste. Serve on roman
lettuce leaves (the long ones) in individual dishes, or use tender lettuce
heart leaves, cabbage leaves and vine leaves as scoops to eat the
tabbouleh. In Lebanon tabbouleh is generally served on a large platter and
decorated with chopped tomatoes. The vegetable leaves are served on a
separate dish in an attractive way.
(From Food from the Arab World Marie Karam Khayat and Margaret Clark
Keatinge, Khayat's, Beirut 1959)
Posted to JEWISH-FOOD digest V97 #004
From: Daniella De Picciotto <daniela@dialdata.com.br>
Date: Sun, 5 Jan 1997 08:47:21 -0200 (EDT)
A Message from our Provider:
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