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Date: 25 Sep 90 04:50:29 GMT
From: Soprano <uribe@jarthur.Claremont.edu>
Subject: VEGAN: Moosewood Tabouli
In article <1990Sep23.firstname.lastname@example.org> PZ2@PSUVM.PSU.EDU (David L.
>I tried a while back and nothing happened; I'll try again. I am interested in
>finding a recipe for tabbouleh (dictionary sp) or tabouli (local restaurant sp)
>that has a richer flavor than some that taste mainly of parsley.
Adapted from the Moosewood Cookbook:
1 cup bulghar wheat
1 1/2 cups boiling water
1 tsp salt
1/4 cup lemon juice
1/4 cup good olive oil
*lots* of minced garlic (the recipe calls for 1 heaping tsp, but I just
1 tsp (or more) dried mint
freshly ground black pepper
2 tomatoes, diced
chopped green onions (including the green stems)
parsley (optional, in my opinion - but then I don't like parsley ;-)
any other chopped veggies you care to add....
Soak the wheat in the boiling water and salt for 15 to 20 minutes.
Meanwhile, mix the lemon juice, olive oil, garlic and mint. Pour this
mixture over the soaked wheat and mix thoroughly. Let this marinate in the
refrigerator for at least 3 hours. Before serving, add remaining
I think this gets better over the next couple of days. I usually use a
*lot* of garlic and a couple of teaspoonfuls of dried mint; the garlic fades
and the mint becomes more evident as the tabouli sits in the refrigerator.
The Moosewood recomments cooked chickpeas, coarsely grated carrot, chopped
green pepper, and chopped cucumber or summer squash as additional veggies
for the tabouli.
Gee, this is making me hungry.... ;-)
+ Lydia M. Uribe email@example.com +
+ Claremont, CA uribe@HMCVAX.BITNET +
+ Cats, quilts and diving -- what more could anyone ask? +
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