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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tabbuleh Recipe

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This recipe for Tabbuleh is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c Bulgar Wheat
1 bunch minced parsley
1 bunch green onions, minced
1 bunch chopped mint or 2 T dried mint
2 tomatoes, skinned, seeded ad chopped fine
2/3 c oil
1/3 c lemon juice
salt to taste
Directions:
Directions:
Pour boiling water over bulgar wheat to cover and let stand 2 hours or until fluffy. Squeeze out excess water and mix with the above ingredients. Then toss well with the oil and lemon juice. Add the salt to taste.
Chill for several hours. Surround with romaine leaves or Lebanese bread for scooping.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This recipe is from Jane Wright's and Nancy Seamon's cookbook "Parsley-Sage-Rosemary-and Garlic. It is really good.......you'll love it!

 

 

 

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