From the kitchen of Ann Marie Barkwell.
Tabouli originated in Syria and Lebanon. It is
very popular in the Middle East. The
Lebanese use more parsley than bulgur
wheat. Traditionally served with Romaine
lettuce, it can be eaten chilled or at room
temperature. I like it best after it sets a few
In a medium bowl combine:
1/2 c dry bulgur wheat
3/4 c BOILING water
Let stand until tender (about 30 minutes)
1 tsp salt
1/4 c lemon juice (1 lemon)
3 Tbsp olive oil
2 medium garlic cloves, crushed
black pepper, to taste
Mix. Cover tightly. Refrigerate about 30
1 bunch parsley leaves, discard stems
(approx. 2 c loosely packed)
2 medium tomatoes
Mix parsley, tomatoes & scallions.
2 tsp dried mint (or 10 fresh leaves, minced)
Combine veggies & bulgur wheat. Serve.
add 1 small cucumber, seeded & diced
The original recipe called for cucumber, but I
make it without.
I put a flour tortilla in
the toaster, cut it into
wedges then top with
I like tabouli in a pita
|"The greatest gift of the garden is the
restoration of the five senses."