Tabbouleh is basically a parsley salad. No cooking (that is, heating things up) involved. Pretty good stuff. This recipe comes from Claudia Roden's The New Book of Middle Eastern Food
1/2 cup bulgur wheat Juice of 1-2 lemons, to taste 4 firm ripe tomatoes, diced Salt and pepper to taste 4 scallions, chopped 2 cups finely chopped flat-leaf parsley (aka Italian parsley) 2/3 cup finely chopped mint leaves 1/2 cup extra virgin olive oil
My abbreviated instructions again: 1. Soak the bulgur in at least 1 cup of cold water for 10 minutes. Drain in a colander or strainer for another 10 minutes and press out the excess water.
2. Combine the bulgur with the remaining ingredients. Let sit for at least 30 minutes for the flavors to combine.
Bulgur wheat (spelled in about a million different ways) is parboiled cracked wheat grains, and so can be eaten with very little or even no cooking. Your best chances of finding it is probably at the bulk aisle in a natural foods store. It has a shelf life of approximately forever, so that's something else you can load up in Dallas if you can't find it in Greenville.
I believe that flat-leaf parsley is traditional to this dish, but regular parsley can probably be used, too (I haven't tried that myself, though). Parsley and mint will both chop down to almost nothing, so you'll need more than you might at first think. One bunch of parsley and one package of mint is probably a good place to start.
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timeasmymeasure
Tabbouleh
Date: 2006-04-28 05:05 am (UTC)1/2 cup bulgur wheat
Juice of 1-2 lemons, to taste
4 firm ripe tomatoes, diced
Salt and pepper to taste
4 scallions, chopped
2 cups finely chopped flat-leaf parsley (aka Italian parsley)
2/3 cup finely chopped mint leaves
1/2 cup extra virgin olive oil
My abbreviated instructions again:
1. Soak the bulgur in at least 1 cup of cold water for 10 minutes. Drain in a colander or strainer for another 10 minutes and press out the excess water.
2. Combine the bulgur with the remaining ingredients. Let sit for at least 30 minutes for the flavors to combine.
Bulgur wheat (spelled in about a million different ways) is parboiled cracked wheat grains, and so can be eaten with very little or even no cooking. Your best chances of finding it is probably at the bulk aisle in a natural foods store. It has a shelf life of approximately forever, so that's something else you can load up in Dallas if you can't find it in Greenville.
I believe that flat-leaf parsley is traditional to this dish, but regular parsley can probably be used, too (I haven't tried that myself, though). Parsley and mint will both chop down to almost nothing, so you'll need more than you might at first think. One bunch of parsley and one package of mint is probably a good place to start.