|
Tabouleh > Jeff Smith dairy, grains, lebanese, salads 1 cup fine grain bulgur wheat 2 large bunches of parsley 1 small red bell pepper, cored, 1 seeded, large chunks 2 stalks celery, large pieces 2 bunch scallions, large pieces 2 tablespoon coarsely chopped fresh mint 1 leaves or 1 teaspoon dried mint 1/4 cup extra virgin olive oil 1/4 cup lemon juice 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 medium tomatoes, 1/4-inch dice Soak the bulgur wheat in 2 cups cold water for 15 mintues. Squeeze dry. Pick the parsley leaves from the large stems. Wash at least twice and drain very well. Mix the parsley, bell pepper, celery, scallions, and mint together, and place in a food processor with a metal blade. Pulse-chop until fine and place in a large mixing bowl. In a separate bowl mix the oilive oi, lemon juice, spices, and salt and pepper, and stir with fork or whisk until smooth. Combine all of the ingredients except the tomatoes thoroughly in the mixing bowl. Then gently blend in tomatoes. Serve immediately. Serves 6 as a salad course. Note: The amounts of all ingredients can be varied to taste. from The Frugal Gourmet's "On Our Immigrant Ancestors". From: Strawberry Girl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Phone Cards - Calling Cards - Hot Top Mp3 Download - Submit Site - Birthday Balloons |