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tabouli recipe

For Dawn looking for a tabouli recipe, and for Tammy looking for something
to do with her bulgher wheat, I make a very simplified version of tabouli.
I don't really measure, but taste as I go, so the "recipe" is very flexible!

1 cup bulgher wheat
2 cups boiling water
1 bunch flat leaf parsley (Italian parsley)
1 bunch mint
2 large tomatoes
1 lebanese cucumber
1 lemon
Soak the tabouli in the boiling water for approx. 30-40 minutes, until most
of the water has been soaked up. Drain any excess water. Finely chop the
parsley and mint. Dice the tomatoes and cucumber. Some people like to take
the tomato seeds out, some like to peel the cucumber ... whatever you
prefer! Mix all the ingredients together, squeeze the lemon and add the
juice. Season with freshly ground black pepper. Let it stand at least a
couple of hours to let the flavours develop. (I usually make a batch at the
start of the week to take for lunches)
The only difference that I can see between this and "authentic" tabouli is
that I don't use any olive oil ;)
Liz Walkley
Circulation Supervisor,
Sturt Library
Flinders University of South Australia
phone    8201 3284
fax      8201 3186