Tuesday, October 23, 2007


Okay, so the picture's weak. It's a camera phone, I'm not Heidi.

The tabbouleh recipes at epicurious.com, the Food Network, and Cooking Light were all very similar. Different amounts of water to bulgur, different amounts of lemon juice, some without garlic (P-shah), some without scallions (on which commenters always said add, so i did). Suffice it to say, it's not Sahara's or Ali Baba's. Again, I'm not those guys. Hopefully Raya will think it's sufficiently far away from white guy cooking lebanese, and sufficiently close enough to good flavors. I think it's pretty damn tasty.

1 cup Bulgur (use about 1 1/2 cups boiling water)
1/2 cucumber, seeded and diced
4 roma tomatoes, seeded and diced
2 bunches of parsley, finely chopped
4 lemons, juiced
3 small cloves of garlic, finely diced
1 small bunch of scallions, finely chopped (white and green, ain't no onion racists here)
1/3 cup olive oil
Salt and pepper to taste

Add the boiling water to the bulgur in a bowl. Cover with plastic and let set for 30 mins.

Drain in a seive.

Add it into a bowl with all the other stuff.


Adjust the salt and lemon as needed.

Chill and serve.



Eat it already.

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