Path: utzoo!utgpu!news-server.csri.toronto.edu!rutgers!cs.utexas.edu!mailrus!ncar!umigw!mthvax!unocss!gd004 From: gd004@unocss.unomaha.edu (Karam A. Labban) Newsgroups: rec.food.recipes Subject: VEGAN: Various Tabouli Recipes Summary: original subject was Tabuli recipes Keywords: recipe vegan Message-ID: <1990Sep30.065139.29727@mthvax.cs.miami.edu> Date: 29 Sep 90 17:30:47 GMT Sender: aem@mthvax.cs.miami.edu (a.e.mossberg) Followup-To: rec.food.veg Organization: U. of Nebraska at Omaha Lines: 95 Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator) The following some recipes for tabuli I got through Email .. Would someone please reply on the news ... our news is messed up and this is a diffrent sys I'm posting from . please let me know if it actualy make it out to the world . Thanks. ============================================================================ Univ. of Nebraska, Omaha Campus Computing & Data Communications Karam A. Labban Third World Man, A Lover & A Fighter Consultant,Operator II Bitnet : Labban@unoma1 Box 162 U.N.O 68182 Internet : Labban@Zeus.unomaha.edu Seq : gd004@unocss.unomaha.edu UUCP : uunet!btni!unocss!gd004 Other Zeus Acct#: Conslt14,Oper08. And Athena::Oper08 Disclaimer : None , just come and talk to me ... . ============================================================================ --------------------------------- cut here --------------------------------- 1 cup fine bulgur 1 bunch green onions, chopped 1 bunch flat-leaf parsley, chopped fine 1 small bunch mint, chopped 3 medium tomatoes, seeded and chopped 1/4 cup olive oil juice of 2 lemons 1 to 2 ts salt fresh ground pepper to taste Soak bulgur in hot water for 30 minutes or until no longer crunchy. Drain in fine strainer then squeeze excess water out by hand. Return bulgur to bowl and add the rest of the ingredients. ********* Use the lemon juice to taste. We like a lot, but it might startle you. --------------------------------------------------------------------------- Most of the recipes I have seen use a 2 parts water to 1 part bulghar ratio which is too much water for more taste. I like a light, rather dry result. I use about 1 cup of water to .75 cups of bulghar. I pour the bulghar into boiling water, stir and bring it back to a boil. Cover with a tight-fitting lid, and remove from heat. Let stand for about a half hour. For my classic tabbouli, I use tomatoes, green onions or chives, lots of parsley (fresh!), garlic, mint (I like to use fresh here too), olive oil and fresh lemon juice. I'm personally not crazy about cukes, so I don't put them in. Some variations I use are: 1) carrots, cauliflower, broccolli, whatever fresh crunchy vegetables I have on hand. 2) marinated artichoke hearts. Substitute oil from the artichoke hearts for half of the oil in the dressing, and add a bit of dijon mustard to the dressing; delete the mint. (For the non-veggies, the original recipe I took this from also added shrimp, which is pretty tasty). 3) chickpeas or small white beans. --------------------------------------------------------------------------- >From "Cooking the Lebanese Way" by Cedar Hashashe (inexpensive paperback from AH & AW Reed) slightly adapted by me: Tabbouli 225g (1c) fine cracked wheat 1 large onion 2 - 3 c parsley 1/2 c olive oil 1 c fresh mint juice of 3 lemons 2 not-quite-ripe tomatoes black pepper cinnamon (2 heaped tsp) Soak the wheat 1 hr in cold water. Finely chopped parsley, mint (I usually am forced to use dried mint which is quite adequate), tomatoes and onion. Put in a large bowl. Drain wheat and sqeeze out all moisture with hands. Toss onto salad. Add spice, lemon juice and oil. Mix well. Season to taste so that salad is distinctly lemon-tasting and highly spiced. ---------------------------------------------------------------------------