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Thursday, January 15, 2009

tabouli.

  • cucumber, diced
  • several roma tomatoes, diced (remove seeds if you’re not lazy); I often use halved grape or quartered cherry tomatoes, too
  • Parsley, finely chopped 1/2 to 3/4 cup
  • 1/2 cup bulghur wheat
  • 1 or 2 or 3 or 7 or 8 green onion(s) that some people insist on calling scallions...
  • Lemon juice
  • Olive oil
  • allspice (optional)
  • cinnamon (optional)
  • salt?
Pour hot water over the bulghur and let soak until soft and most of the water has been absorbed. Mix the diced veggies and then add the bulghur and mix some more, add lemon juice and olive oil to get the right flavor and consistency. Add the spice(s) and salt and mix a bit more. Refrigerate, eat and enjoy.

1 comment:

Anonymous said...

Hi Leah,

I recommend adding some freshly chopped garlic to give the tabuli a little extra zing.

Fred