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Recipe: Tabouleh
Categories: None
Yield: 1 Servings
1 c Fine grain bulgar sheat
2 lg Bunches parsley
1 sm Red bell pepper, cored,
-- seeded and cut into large
-- chunks
2 Stalks celery, cut into
-- large peices
2 tb Coarsly choppedferesh mint
-- leaves -or-
1 ts Dried mint
2 bn Scallions, cut into large
-- pieces
1/4 c Olive oil (extra virgin
-- preferable)
1/4 c Lemon juice
1/4 ts Allspice
1/4 c Ground cinnamon
1 ts Salt
1/4 ts Freshly ground black pepper
4 md Tomatoes, cut into 1/4 inch
-- dice
source: The Frugal Gourmet's "On Our Immigrant Ancestors"
Soak the bulgar wheat in 2 cups cold water for 15 minutes. Squeeze dry.
Pick the parsley leaves from the stems. Wash at least twice and drain very well. Mix the parsley, bell pepper, celery, scallions and mint together, and place in a food processor with a metal blade. Pulse chop until fine, and place in large mixing bowl.
In a separate bowl, mix the olive oil, lemon juice, spices, and salt and pepper, and stir with fork or whisk until smooth.
Combine all of the ingredients except the tomatoes thoroughly, in t he mixing bowlk. Then gently blend in tomatoes. Serve immediately. Serves 6 as a salad course.
Note: all ingredient amounts can be varied according to taste.------
Posted to JEWISH-FOOD digest V96 #116
From: alotzkar@direct.ca (Al)
Date: Tue, 31 Dec 1996 11:18:27 -0800
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