uribe@jarthur.Claremont.edu (Soprano) (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. Adapted from the Moosewood Cookbook: 1 cup bulghar wheat 1 1/2 cups boiling water 1 tsp salt 1/4 cup lemon juice 1/4 cup good olive oil *lots* of minced garlic (the recipe calls for 1 heaping tsp, but I just start chopping) 1 tsp (or more) dried mint freshly ground black pepper 2 tomatoes, diced chopped green onions (including the green stems) chopped olives parsley (optional, in my opinion - but then I don't like parsley ;-) any other chopped veggies you care to add.... Soak the wheat in the boiling water and salt for 15 to 20 minutes. Meanwhile, mix the lemon juice, olive oil, garlic and mint. Pour this mixture over the soaked wheat and mix thoroughly. Let this marinate in the refrigerator for at least 3 hours. Before serving, add remaining ingredients. I think this gets better over the next couple of days. I usually use a *lot* of garlic and a couple of teaspoonfuls of dried mint; the garlic fades and the mint becomes more evident as the tabouli sits in the refrigerator. The Moosewood recomments cooked chickpeas, coarsely grated carrot, chopped green pepper, and chopped cucumber or summer squash as additional veggies for the tabouli. Gee, this is making me hungry.... ;-) .lmu +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ + Lydia M. Uribe uribe@jarthur.claremont.edu + + Claremont, CA uribe@HMCVAX.BITNET + + Cats, quilts and diving -- what more could anyone ask? + +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++