On Sun 15 Jun 2008 12:43:27a, Giusi told us...

> "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.

I though all bulghur was cooked before being dried and ground. Obviously,
I'm mistaken, but all bulghur I've encountered requires a mere soaking in
hot water to be ready for use.

--
Wayne Boatwright
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Sunday, 06(VI)/15(XV)/08(MMVIII)
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Today is: Father's Day
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Milo.., the walls are crawling with
giant fanged winkerbeans (Opus)
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