Dinner tonight
maxine in ri wrote:
> Something actually posted to this group 7 years ago:
>
> Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
> From: Leila A >
> To: rec.food.cooking
>
> Tabbouli
>
> Note: You may make this ahead of time for several hours or
> overnight, but Do not add salt or olive oil until just before
> serving.
>
> 1/2 cup bulghur wheat (fine grind is best, medium works okay)
> 2 bunches parsley (I prefer flat leaf texture but curly is
> fine)
> 1 bunch green onion
> Tomatoes - 2 - 4 cups chopped
> Fresh mint. 5 or 6 stalks at least
> 2 to 3 lemons (to taste!)
> Olive oil
> Salt
> Cucumbers (optional)
> Romaine lettuce leaves (garnish & scoopers, optional)
> Fresh grape leaves (scoopers - optional)
>
> Soak the bulghur wheat in at least three times its volume of
> cold water. Fine grind only needs a half hour of soaking.
> Medium grind needs longer. Bulghur wheat has already
> been parboiled before cracking or grinding, so it doesn't
> need further cooking to be edible in tabbouli. Drain bulghur.
>
> Chop the parsley leaves, green onions, mint, tomatoes and
> cucumbers. Some Lebanese add white onion but I find the taste
> too harsh. Chop the parsley quite fine, using a knife. I tried
> a food processor, just to question my upbringing, and found
> that it makes parsley too fine and gloppy. The tomatoes must be
> cut up into quite small dice.
>
> Mix veggies and bulghur together. Douse with strained lemon
> juice. If you are not ready to serve immediately, then cover
> and hold in a cool place. Add salt and olive oil immediately
> before serving, not before.
>
> You may garnish with more diced tomatoes and/or diced cucumber,
> and stick lettuce or grape leaves around the sides of the
> bowl.
> Traditionally Lebanese like to use leaves to scoop up the salad,
> popping leaf and salad into mouth.
|