This delicious blend of cooked grains with herbs, pepper, onion and tomato is surprisingly light and refreshing. It does take some technique to prepare, so experiment a few times and you will eventually get it right. The results are wonderful.
- 1/2 Cup fine bulgur or commercial tabbouleh
- 2 ripe but firm tomatoes; minced
- 1 red onion; minced
- 6 green onions and tops; minced
- 2 stalks celery; minced
- 1 red bell pepper; seeded and minced
- 1 green bell pepper; seeded and minced
- 2 small fresh hot chiles; minced
- 1 Cup minced fresh parsley
- 1 Tablespoon minced cilantro
- 2 Tablespoons minced fresh mint, omit if using tabbouleh mix
- 6 cloves garlic; finely minced
- 1/3 Cup freshly squeezed lemon juice
- 1 teaspoon sugar; or more to taste
- 1/3 Cup olive oil
- 1/3 Cup light-flavored vegetable oil
- salt, black pepper, and dried hot chiles, to taste
- In a large bowl pour enough boiling water over bulgur to cover completely.
- Let soak until all moisture has been absorbed (about 20 minutes).
- If using tabbouleh mix, follow instructions on package.
- Toss bulgar lightly with tomatoes, onions, celery, bell peppers, fresh chiles, parsley, cilantro, mint, garlic, lemon juice, and sugar.
- Mix together oils and stir gradually into bulgur. Add salt, pepper, and dried chiles to taste; chill.
Originally from the mountains of Lebanon, it has variations that are the most popular salads throughout the Eastern Mediterranean and Arab countries of the region.
Serve this salad as a main course or as an accompaniment with grilled or roasted lamb or chicken.
Your palate will promptly fall in love with its first taste of Butterscotch Custard Pie. It really ...
Trifles are really year-round delights and should be made often. Black Forest Trifle is full of rich...
You will have plenty of fun with White Chocolate Fondue. Simple and easy to make, dipping a wide var...
A wonderful appetizer or side dish, Asparagus Latkes are full of earthy flavors and crunchy textures...