springer@ncar.UCAR.EDU (Jann Springer) (09/24/90)
In article <1990Sep23.193106.16648@mthvax.cs.miami.edu> PZ2@PSUVM.PSU.EDU (David L. Phillips) writes: >I tried a while back and nothing happened; I'll try again. I am interested in >finding a recipe for tabbouleh (dictionary sp) or tabouli (local restaurant sp) >that has a richer flavor than some that taste mainly of parsley. > >Thank you. I make tabouli occasionally from scratch and have a couple "look and taste" (ie. til it "looks" right, til it "tastes" right, etc.) recipes. I will have to dig out the exact measurements for things but I'll list the ingredients for you to start with and you can experiment to match your pallate. Tabouli -------- Bulgur wheat Water Oil Vinegar Onions (chopped very fine) Cucumbers (chopped very fine) Tomatoes (chopped, or not at all if you don't like them like me) Parsley Garlic, minced, dried Basil, dried Lemon Pepper Mint, dried or fresh I go easy on the garlic and heavier on the cucumbers and mint but that's my preference. Let me know if you want more exact measurements. Enjoy! Jann Springer springer@khonshu.colorado.edu
forman@berke.uucp (Bonnie Forman) (09/25/90)
In article <1990Sep23.193106.16648@mthvax.cs.miami.edu> PZ2@PSUVM.PSU.EDU (David L. Phillips) writes: >I tried a while back and nothing happened; I'll try again. I am interested in >finding a recipe for tabbouleh (dictionary sp) or tabouli (local restaurant sp) >that has a richer flavor than some that taste mainly of parsley. > >Thank you. Tabouli (one of my favorite salads!) 1 cup tabouli 1/2 cup green onions, chopped (or to taste) 1/2 cup fresh parsley, chopped (or to taste) 2 Tbs. fresh mint, chopped (or to taste) 1/2 cup celery (or cucumber), chopped tomatoes, chopped (as much as you like) 1/4 cup virgin olive oil 1/4 fresh lemon juice salt 1. Soak tabouli in 1 cup cold water until water is completely absorbed (about 1 hour) 2. Add all chopped ingredients. You can adjust the quantities of any of them as you wish. I often add a little more mint. 3. Add olive oil and lemon juice and salt. Mix thoroughly. 4. Refrigerate. Makes a delicious cold, fresh salad that goes great with many things. Bonnie Forman forman@ide.com sun!ide!forman ``Things that are Real are given and received in silence''