"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tabouli Recipe

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This recipe for Tabouli, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamera Coehlo
Added: Wednesday, May 30, 2007


1 cup dry bulghar wheat
1 1/2 cups boiling water1 1/2 tsp. salt
1/4 cup fresh lemon and/or lime juice
1 heaping tsp. crushed fresh garlic
1/2 cup chopped scallions (include greens)

1/2 tsp. dried mint
1/4 cup good olive oil
2 medium tomatoes, diced
1 packed cup freshly chopped parsley
fresh black pepper


1/2 cup cooked chick peas
1 chopped green pepper
1/2 cup coarsely grated carrot
1 chopped cucumber or summer squash


Feta cheese and olives

You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.

1. Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable.

2. Add lemon juice, garlic, oil and mint, and mix thoroughly. Refrigerate 2-3 hours.

3. Just before serving add the vegetables and mix gently. Correct seasonings.

Garnish with feta cheese and olives

Number Of Servings:
Number Of Servings:
6 - 8 servings




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