Recipe: Tabbouli #03

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Categories: Salad

Yield: 4 Servings

      1    Cucumber; diced
      3    Roma tomatos; more or less,
           -- diced (remove seeds if
           -- your
           -- not lazy)

1/2 -- (up to)
3/4 c Parsley; finely chopped
1/2 c Bulghur wheat

      1    -- (up to)
      2    Green onions
           Lemon juice
           Olive oil
           Allspice (optional
           Cinnamon (optional)
           Salt

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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