| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Bulgur – soaked in approx 1 cup boiling water for 20 minutes; (until chewy) |
| 1 |
tb |
Mint leaves; (chopped) I used dried spearmint (up to 2) |
| 1 |
c |
Tomatoes – chopped; (up to 2) |
| 1/4 |
c |
Good olive oil |
| 2 |
tb |
Freshly squeezed lemon juice |
| 1 |
|
Crushed cloves of garlic; (up to 2) |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Allspice – ground |
| 1/2 |
c |
Finely chopped green onions |
INSTRUCTIONS
From: MBrant1004 <MBrant1004@aol.com>
Also yesterday I made a taboule salad for the first time. It turned out
pretty good. I combined several recipes until I got the taste that I like.
For those of you who have not tried it, taboule is a Mediterranean dish,
made from wheat grain and is a very refreshing and healthy salad. I used
the coarser grain bulgur, #2. Here goes a posted version and my concoction.
After soaking bulgur, squeeze dry and place in a bowl with the mint,
parsley (I did not use) , tomato, and green onion. Stir the lemon juice,
salt (1/2 tsp) and garlic together and slowly beat in the oil. Stir in the
pepper, cinnamon and allspice. Pour the dressing over the salad; toss and
serve. Tastes better if you use fresh mint and allow to chill for 3 or 4
hours.
Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998
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