"maxine in ri" > ha scritto nel messaggio
...
> Something actually posted to this group 7 years ago:
>

> 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.

I remember so well eating tabbouli for lunch in Georgetown! I never make it
here because the bulghur must be boiled 20 minutes. It's not that that is
so onerous a chore, but I can cooke Farro or chick peas or any number of
things in that long.