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Salad Tabbouleh
 
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PostPosted: Thu Feb 22, 2007 7:40 pm    Post subject: Tabbouleh Reply with quote

Tabbouleh

2/3 c Cracked wheat
1/2 c Chopped fresh mint
2 c Chopped parsley
1 c Chopped tomatoes
3/4 c Olive oil
1/2 c Freshly squeezed lemon juice
1 c Chopped green onions (white and green parts included)
Salt and pepper to taste

Soak cracked wheat for 24 hours in cold water. Drain very well and mix all ingredients together. Serve on crisp iceberg lettuce.

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PostPosted: Thu Feb 22, 2007 7:41 pm    Post subject: Tabbouleh Reply with quote

Tabbouleh

6 oz Burghul wheat,
1 sm Onion finely chopped,
Juice of 1 lemon
9/16 oz Parsley finely chopped,
16 Black olives stoned,
Sea salt
4 tb Olive oil,
8 sm Tomatoes,
freshly ground pepper

Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. Add the onion, parsley & half of the olives quartered. Beat together the oil & lemon juice & season to taste. Mix into the wheat. Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves. Mint may also be added to this dish, either in place of the parsley or as well as.

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PostPosted: Thu Feb 22, 2007 7:42 pm    Post subject: TABBOULI Reply with quote

TABBOULI

1 c Bulgur Wheat
2 c Water, boiling
2 Tomatoes, finely diced
1 bn Green Onions, sliced
3 ts Mint, freshly chopped -or-
2 tb Mint, dried
2 c Parsley, freshly chopped fine
1/2 c Lemon Juice, freshly squeezed
1/4 c Olive Oil

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.
Black Pepper, freshly ground, to taste
Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally).
Drain well in a fine strainer.
Return bulgur to the bowl and add all other ingredients; mix well.

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PostPosted: Thu Feb 22, 2007 7:44 pm    Post subject: TABOULEH (BURGHUL AND PARSLEY SALAD) Reply with quote

TABOULEH (BURGHUL AND PARSLEY SALAD)

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

Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias

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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey




Turkish Tabbouleh (Kisir)

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