Recipe: Tabbouli #04

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Categories: Salad

Yield: 4 Servings

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)

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

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.
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.

In the sentence of life, the devil may be a comma--but never let him be the period.

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