| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Bulgur - soaked in approx 1 cup boiling water for 20 minutes; (until chewy) |
| 1 Esslöffel | Mint leaves; (chopped) I used dried spearmint (up to 2) |
| 1 Tasse | Tomatoes - chopped; (up to 2) |
| 1/4 Tasse | Good olive oil |
| 2 Esslöffel | lemon juice freshly squeezed |
| 1 | Crushed cloves of garlic; (up to 2) |
| 1/4 Teelöffel | cinnamon |
| 1/4 Teelöffel | Allspice ground |
| 1/2 Tasse | green onions finely chopped |
|
Also yesterday I made a taboule salad for the first time. It turned out pretty good. I combined several recipes until I got the taste that I like. For those of you who have not tried it, taboule is a Mediterranean dish, made from wheat grain and is a very refreshing and healthy salad. I used the coarser grain bulgur, #2. Here goes a posted version and my concoction.
After soaking bulgur, squeeze dry and place in a bowl with the mint, parsley (I did not use) , tomato, and green onion. Stir the lemon juice, salt (1/2 tsp) and garlic together and slowly beat in the oil. Stir in the pepper, cinnamon and allspice. Pour the dressing over the salad; toss and serve. Tastes better if you use fresh mint and allow to chill for 3 or 4 hours.
|
|
Anmerkungen zum Rezept:
|
