Recipe number 36787 is

Lebanese Tabbouleh



The ingredients are:
1/2 cup Fine grain cracked wheat (bulgur) 1/2 cup Finely chopped onion 1/2 tsp Allspice 1/2 tsp Pepper 1 tsp Salt, or to taste 3 cup Finely chopped parsley 1/2 cup Finely chopped scallions 2 cup Finely chopped ripe tomatoes (if not ripe, omit) 1 1/2 cup Fresh spearmint leaves (finely chopped) (if necessary, substitute another mint) 1/2 cup Fresh lemon juice 3/4 cup Olive oil

The recipe yield is:
8 servings

Info:
RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste. Deborah Madison, "Prodigy Guest Chefs Cookbook"

Note:
Salads; Ethnic; Vegetarian



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