| Tabbouleh |
| This is a wonderful treat! It's a real common meal on our table, it is a wonderful meal! |
| 1/2 C Bulgar Wheat or 1/4 Barley & 1/4 Bulgar 1/4 to 3/4 C Boiling Water Pour water over grains and let steep for 30 minutes for 30 minutes. (less water will make it more chewy, more water will make it more puffy) Refridgerate it after 30 minutes, and let it chill. To the soaked bulgar, add: 1 toe of garlic, mashed and minced (I prefer 2 or 3, depending on the strength) 1 t Olive Oil 1 sm. roma tomato, diced 1/2 sm, cucmber, seeded and diced (I like it small, u may like it bite sized) 4 or 5 sprigs fresh mint, ripped apart 1 or 2 mint leaves, ripped salt & pepper to taste. Chill again, If fresh tomatoes aren't avalible ise tiny cherry tomatoes. I enjoy a t of lemon juice in my tabbouleh although its not authentic. I also like to garnish mine with pitted klamata olives, but its your choice. I love to have tabbouleh with falafel, and put it on my sandwich, just take a loaf of fresh syrian bread, halve the bread, the fill with a couple T of humous, or eggplant dip, then put your falafel in, top with the tabbouleh. Top with some pitted kalamata olives, and some fried pine nuts, drizzle with some fresh yogurt, and you have a freah, healty flavorful meal, in a pita!!! |