Tabbouleh

From: hs@cs.brown.edu (Hagit Shatkay)

Date: Fri, 19 Nov 1993 13:34:05 GMT

(From "Fruits of the earth", R. Friesem and N. Moushine) 


1/2 lb fine bulgur (cracked wheat - also known as burghul)
1 small white onion - finely chopped
1 1/2 cups finely chopped parsley
3 Tbs finely chopped fresh mint (or 2 Tbs crushed dried mint)
2 firm tomatoes - chopped
1 cucumber - chopped (optional)
1 light green sweet pepper - chopped (optional)
4 Tbs olive oil
Juice of 1 lemon (at least 4 Tbs)
salt and pepper

Nice additions: chopped green olives, 1 Tbs very-very finely chopped lemon
peel (just thinly peel some of the lemon used for the juice)

All the above quantities may be varied according to taste. Parsley should
dominate.


Preparation:
------------

1. Soak bulgur in water for at least 1/2 an hour. It will expand. Drain and
squeeze out as much moisture as possible. Spread out to dry on a cloth.

2. Mix bulgur with onions. Add the rest of the vegetables, finishing with the
   parsley, mint, olive oil, lemon juice. Mix well. Add salt and pepper.


Hagit Shatkay