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"Hunger is the best sauce in the world."--Cervantes

Tabouleh Recipe

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This recipe for Tabouleh is from International Women's Club of Bishkek Cookbook, 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:  
1/2c bulghur, medium grade (1c fine grade)
1 1/2c chopped parsley – steams discarded
6 med. tomatoes, diced
5 med. green onions or 1 medium onion, chopped finely
2 T chopped fresh mint or 2 tsp crumbled dried mint leaves
6 T (75ml) extra virgin olive oil
1 T (12.5g) salt
½ tsp (1g) black pepper
6 T (75ml) lemon juice
Directions:
Directions:
Soak bulghur in cold water for 2 hours until soft. Squeeze out all water. Mix all ingredients and chill or serve immediately.
Personal Notes:
Personal Notes:
This makes a great appetizer spread over hummus on lavish bread, rolled and sliced into serving sized pieces.

 

 

 

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