SAMPLE RECIPE: TABBOULEH
It is a Levantine (Cuisine of Ottoman empire) salad made of bulgur, tomato, cucumber, and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt. Traditionally served as part of a mezze (buffet) in the Arab world. It has become a popular ethnic food in the United States. Recipe below is typically Lebanese.
Ingredients: (Serves 4-6)
1-Cup Bulgur
3-Tomatoes, seeded and chopped
2-Cucumbers, peeled and chopped
3-Green onions, chopped
3-Cloves garlic, minced
1-Small chopped green chili
1⁄2-tsp Ground cumin
1-Cup Chopped fresh parsley
1⁄3-Cup Fresh mint leaves
2-tsp Salt
1⁄2-Cup Lemon juice
2⁄3-Cup Olive oil
Method:
1) Place Bulgur wheat in a bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
2) In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, green chili, ground cumin, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Ingredients: (Serves 4-6)
1-Cup Bulgur
3-Tomatoes, seeded and chopped
2-Cucumbers, peeled and chopped
3-Green onions, chopped
3-Cloves garlic, minced
1-Small chopped green chili
1⁄2-tsp Ground cumin
1-Cup Chopped fresh parsley
1⁄3-Cup Fresh mint leaves
2-tsp Salt
1⁄2-Cup Lemon juice
2⁄3-Cup Olive oil
Method:
1) Place Bulgur wheat in a bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
2) In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, green chili, ground cumin, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
