💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › africa › middle-east › reci… captured on 2022-06-11 at 21:51:04.
View Raw
More Information
-=-=-=-=-=-=-
- Exported from MasterCook *
TABOULEH (BURGHUL AND PARSLEY SALAD)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Salads
Rice Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Fine burghul
2 c Cold water
2 c Chopped parsley
1/2 c Finely chopped spring onions
1/4 c Finely chopped mint
1/4 c Olive oil
2 tb Lemon juice
1 1/2 ts Salt
1/2 ts Freshly ground black pepper
2 Firm ripe tomatoes
Crisp lettuce leaves
1/4 c Lemon juice -- mixed with:
1/2 ts Salt
Place burghul in a bowl and cover with the cold water.
Leave to soak for 30 minutes. Drain through a fine
sieve, pressing with back of a spoon to extract
moisture. Spread onto a cloth and leave to dry
further.
Meanwhile, prepare parsley. Wash well, shake off
excess moisture and remove thick stalks. Wrap in a
tea towel and place in refrigerator to crisp and dry.
Put burghul into a mixing bowl and add spring onions.
Squeeze mixture with hand so that burghul absorbs
onion flavour.
Chop parsley fairly coarsley, measure and add to
burghul with mint.
Beat olive oil with lemon juice and stir in salt and
pepper. Add to salad and toss well.
Peel and seed tomatoes and cut into dice. Gently stir
into salad. Cover and chill for at least 1 hour
before serving.
Serve in salad bowl lined with crisp lettuce leaves.
Lemon juice and salt mixture is served in a jug so
that it may be added according to individual taste.
Serves 6-8
Source: The Complete Middle East Cookbook, by Tess
Mallos Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -