Friday, April 29, 2011


***A quick note to those of you looking for recipes from past classes.  On the right-hand side of this page, there is a list called "blog archive".  Within each year listed, there are months you can click on and the recipe titles from that month of classes will appear.  For the Trifle recipe you did with the substitute teacher while I was gone, go to February 2011, and find it listed as "Valentine Trifle". ***

{aka Tabouli}
A Middle Eastern salad

It was wonderful to find out how many of you had not ever tried this salad before.  It's great to introduce new things to your budding palates!
After three classes modified and tweaked this recipe different ways, here is the final draft of our best version of Tabbouleh:

For 3-4 servings (as a side dish)
you will need:

1/2 cup bulghur wheat (aka bulgur)
3/4 cup boiling water w/ pinch of salt
2 to 3 Tbsp lemon juice
3 Tbsp olive oil
1 & 1/2 tsp kosher salt
1/2 cup chopped scallions (green onions)
1 cucumber - peeled and diced small
8-10 cherry tomatoes - quartered
(or one large, ripe tomatoe diced small)
1/2 cup chopped fresh mint leaves
1 cup chopped fresh parsley leaves
freshly ground pepper

-Pour boiling water over bulghur.  Stir, cover, and let sit for 45 minutes or longer.
-The bulghur will absorb the water and go from this:

to this:

-Meanwhile, mix your chopped vegetables and herbs together in a medium bowl.
-Add olive oil, salt, and 2 Tbsp of the lemon juice.  Save the last bit of lemon juice for later, in case you think the completed salad needs more after tasting.
-When bulgur is cooled down to room temperature, add to salad along with freshly ground pepper.

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