Post by Chrisnstar on Sept 9, 2005 15:20:58 GMT -5
Title: TABOULI
Categories: Salads, Lebanese
Yield:
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 / type Bob Shiells
----------------------------------------------
tabouli
- all measurements are approximate -
~1/2 c oil
juice of 1 lemon
salt and pepper
put in bowl
add ~1 c kasha (buckwheat groats) uncooked
layer in
1 tomato, diced,
fresh parsley and mint leaves
1 onion diced
1 green bell pepper, diced
1 or 2 celery stalks diced
1 cucumber, diced
cover and put in refrigerator overnight, mix up the next day,
roll up in lettuce or other large leaves
----------------------------------------------------------------------
For authentic-tasting tabouli, use olive oil, but people following a fatfree diet may use one of the substitutes mentioned.
Serves 4-6
3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil OR oil substitute (fatfree Italian dressing, liquid from cooking chickpeas*, or reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pinch allspice
Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil or substitute, lemon juice, salt, pepper, and allspice. Add to wheat mixture and mix well. Chill. Serve and enjoy.
*I always serve this with hummus, so I use the chickpea liquid.
-----------------------------------------------------------------
Recipe By: Mollie Katzen, "Moosewood Cookbook"; Serving Size: 6
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions -- include greens
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
OPTIONAL
1/2 cup cooked chickpeas
1 chopped green bell pepper
1/2 cup coarsely grated carrot
1 chopped cucumber -- or summer squash
You should begin to soak the bulghar at least 3 hours before serving time.
It needs to thoroughly marinate and chill.
Combine bulghar, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulghar is chewable.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the vegetables and mix gently. Correct seasonings.
Garnish with olives.
-------------------------------------------------------
as you can see, it's pretty flexible! You can mix and match ingredients as you like. I leave out the mint in mine.
chris
Categories: Salads, Lebanese
Yield:
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 / type Bob Shiells
----------------------------------------------
tabouli
- all measurements are approximate -
~1/2 c oil
juice of 1 lemon
salt and pepper
put in bowl
add ~1 c kasha (buckwheat groats) uncooked
layer in
1 tomato, diced,
fresh parsley and mint leaves
1 onion diced
1 green bell pepper, diced
1 or 2 celery stalks diced
1 cucumber, diced
cover and put in refrigerator overnight, mix up the next day,
roll up in lettuce or other large leaves
----------------------------------------------------------------------
For authentic-tasting tabouli, use olive oil, but people following a fatfree diet may use one of the substitutes mentioned.
Serves 4-6
3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil OR oil substitute (fatfree Italian dressing, liquid from cooking chickpeas*, or reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pinch allspice
Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil or substitute, lemon juice, salt, pepper, and allspice. Add to wheat mixture and mix well. Chill. Serve and enjoy.
*I always serve this with hummus, so I use the chickpea liquid.
-----------------------------------------------------------------
Recipe By: Mollie Katzen, "Moosewood Cookbook"; Serving Size: 6
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions -- include greens
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
OPTIONAL
1/2 cup cooked chickpeas
1 chopped green bell pepper
1/2 cup coarsely grated carrot
1 chopped cucumber -- or summer squash
You should begin to soak the bulghar at least 3 hours before serving time.
It needs to thoroughly marinate and chill.
Combine bulghar, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulghar is chewable.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the vegetables and mix gently. Correct seasonings.
Garnish with olives.
-------------------------------------------------------
as you can see, it's pretty flexible! You can mix and match ingredients as you like. I leave out the mint in mine.
chris
