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Title: Tabouli
Categories: Lebanese, Rice/grains, Side dish, Vegetables
Yield: 6 servings
—————————SALAD——————————–
1 c Raw bulgur wheat
— use coarse-medium
— _not_ fine
1 Cucumber; peeled and diced
2 Tomatoes; diced
2 md Onions; diced
20 To 25 sprigs parsley; minced
— including stems*
10 lg Radishes; diced
1/2 c Fresh lemon juice
— (abt. 3 to 4 lemons)
1/4 c Olive oil
1 tb Salt
1/2 ts Pepper
A little green onion; diced
— (opt’l.)
————————-ADDITIONAL——————————
Syrian or pita bread and/or
Escarole or lettuce leaves
*Use a little more if needed, until the mixture is nice and green.
Rinse bulgur. Pour enough boiling water over it to cover by 1?
(about 3 to 4 c.) Let stand about 30 minutes, or until bulgur is
light and fluffy. Drain off excess water in colander, then squeeze
with your hands to remove any more water.
Mix with vegetables, tossing often. Add lemon juice, oil and spices.
Use bread wedges (Syrian bread if possible, or fresh pita bread cut in
strips), escarole or lettuce leaves; line platter. Put tablespoonful
on bread or lettuce leaf; roll and eat. (Or can be served as a
salad.) Should be served immediately after preparation.
Yield: 6 to 8 servings.
Yummy! Authentic Middle Eastern version – no mint! Good with
grilled fish.
From Sandy Vasquez, at her 07/07/89 Lebanese cooking class at The
Cookbook Cottage, Louisville, KY. Sandy is Lebanese, grew up in
Honduras, emigrated to Miami and now lives in Louisville with her
husband and son.
Title: TABOULI
Categories: Salads, Lebanese
3 x bunches of parsley
1/3 c Crushed wheat (burghui)
2 c Water
1/4 c Fresh mint (chopped) or 2
-tbs dry
4 Green onions, with ends
2 lg Tomatoes (diced small)
1 1/2 ts Salt
1/4 ts Pepper
1/3 c Lemon juice (or to taste)
1/4 c Olive oil or vegetable oil
Instructions:
1. Wash parsley well, drain and shake out excess moisture.
2. Soak crushed wheat in water in a large mixing bowl for 2 minutes.
Drain well. Set aside while preparing other ingredients.
3. Remove stems from parsley and discard. Chop parsley very fine (3
bunches should equal about 5 cups). Add to wheat.
4. Chop onions fine and add to mixture along with remaining
ingredients.
5. If not served immediately, do not add tomatoes and onions until
just before serving. Toss well.
6. Serve with Romaine lettuce leaves. Tear leaves into bite sized
pieces and use to scoup up salad for eating.
Source/Author: A Taste of Lebanon by Mary Salloum
Notes:
For a salad that is not to wet, do not chop parsley in a food
processor as it crushes the parsley.
Title: Tabouli (Burghul and Parsley Salad)
Categories: Lebanese, Salads, Vegetarian
Yield: 6 servings
3/4 c Fine burghul
2 c Cold water
2 c Chopped parsley
1/2 c Finely chopped spring onions
1/4 c Finely chopped mint
1/4 c Olive oil
2 tb Lemon juice
1 1/2 ts Salt
1/2 ts Freshly ground black pepper
2 Firm ripe tomatoes
Crisp lettuce leaves
1/4 c Lemon juice; mixed with:
1/2 ts Salt
Place burghul in a bowl and cover with the cold water. Leave to soak
for 30 minutes. Drain through a fine sieve, pressing with back of a
spoon to extract moisture. Spread onto a cloth and leave to dry
further.
Meanwhile, prepare parsley. Wash well, shake off excess moisture and
remove thick stalks. Wrap in a tea towel and place in refrigerator to
crisp and dry.
Put burghul into a mixing bowl and add spring onions. Squeeze
mixture with hand so that burghul absorbs onion flavour.
Chop parsley fairly coarsley, measure and add to burghul with mint.
Beat olive oil with lemon juice and stir in salt and pepper. Add to
salad and toss well.
Peel and seed tomatoes and cut into dice. Gently stir into salad.
Cover and chill for at least 1 hour before serving.
Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and
salt mixture is served in a jug so that it may be added according to
individual taste.
Serves 6-8
Compliments of The Complete Middle East Cookbook, by Tess Mallos
