Path: utzoo!attcan!uunet!mailrus!ncar!umigw!mthvax!boulder!khonshu.colorado.edu!springer
From: boulder!khonshu!springer@ncar.UCAR.EDU (Jann Springer)
Newsgroups: rec.food.recipes
Subject: VEGAN: Tabouli
Summary: rec.food.recipes posting
Keywords: recipe vegan
Message-ID: <1990Sep24.154926.27959@mthvax.cs.miami.edu>
Date: 24 Sep 90 15:34:47 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.veg
Organization: Univ. Colorado Boulder, CIRES
Lines: 36
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


In article <1990Sep23.193106.16648@mthvax.cs.miami.edu> PZ2@PSUVM.PSU.EDU (David L. Phillips) writes:
>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.
>
>Thank you.

I make tabouli occasionally from scratch and have a couple "look and
taste" (ie. til it "looks" right, til it "tastes" right, etc.) recipes.
I will have to dig out the exact measurements for things but I'll
list the ingredients for you to start with and you can experiment to
match your pallate.

Tabouli
--------

Bulgur wheat
Water 
Oil
Vinegar
Onions (chopped very fine)
Cucumbers (chopped very fine)
Tomatoes (chopped, or not at all if you don't like them like me)
Parsley
Garlic, minced, dried 
Basil, dried
Lemon Pepper 
Mint, dried or fresh

I go easy on the garlic and heavier on the cucumbers and mint but 
that's my preference. Let me know if you want more exact measurements.

Enjoy!
Jann Springer 
springer@khonshu.colorado.edu