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| 1/2 x ca. 450 g | Fine bulgur (cracked wheat also known as burghul) |
| 1 klein | White onion finely chopped |
| 1 1/2 Tasse | parsley finely chopped |
| 3 Esslöffel | Finely chopped fresh mint or |
| 2 Esslöffel | Crushed dried mint) |
| 2 | Firm tomatoes; chopped |
| 1 | Cucumber; chopped (optional) |
| 1 | Light green sweet pepper; chopped (optional) |
| 4 Esslöffel | olive oil |
| 1 | Lemon juice |
| | salt |
| | pepper |
| | Nice additions: chopped green olives; 1 tbs very-very finely chopped lemon peel (just thinly peel some of the lemon used for the juice) |
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Tabouli Salad (From "Fruits of the earth", R. Friesem and N. Moushine)
All the above quantities may be varied according to taste. Parsley should dominate.
Preparation:
1. Soak bulgur in water for at least 1/2 an hour. It will expand. Drain and squeeze out as much moisture as possible. Spread out to dry on a cloth.
2. Mix bulgur with onions. Add the rest of the vegetables, finishing with the parsley, mint, olive oil, lemon juice. Mix well. Add salt and pepper.
Hs@Cs.Brown.Edu (Hagit Shatkay)
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