| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fine bulgur (cracked wheat – also known as burghul) |
| 1 |
sm |
White onion; finely chopped |
| 1 1/2 |
c |
Finely chopped parsley |
| 3 |
tb |
Finely chopped fresh mint or- |
| 2 |
tb |
Crushed dried mint) |
| 2 |
|
Firm tomatoes; chopped |
| 1 |
|
Cucumber; chopped (optional) |
| 1 |
|
Light green sweet pepper; chopped (optional) |
| 4 |
tb |
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) |
INSTRUCTIONS
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 1/2 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@CS.BROWN.EDU (HAGIT SHATKAY)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”