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09 Oct 2011

tabbouleh

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Categories: General Recipes
Author: Admin

tabbouleh


tabbouleh

175g bulgar wheat
1 bunch spring onions (about 6)
225g plum tomatoes
1/2 cucumber
couple of mint sprigs
55g chopped fresh parsley
tbsp olive oil
juice of 1 lemon
200g feta cheese
salt and freshly ground black pepper
1 small cos lettuce
hot pitta or french bread to serve

Put the bulgar wheat in a bowl and cover with boiling water.
It will absorb much of the water and swell up within 30 minutes.
Meanwhile clean and trim the spring onions wash the tomatoes halve the cucumber lengthways and remove the seeds.
Reserving 2 or 3 tomatoes roughly chop all the vegetables you could do this in a food processor along with the mint and parsley.
When the bulgar wheat has absorbed most of the water drain it well and stir in the olive oil and lemon juice and then the chopped vegetables and feta cheese seasoning it generously with salt and pepper.
The bulgar wheat will absorb some c the flavours and juices of the vegetables.
Line a bowl with the washed and separated leaves of the cos lettuce and spoon the wheat mixture into the middle.
Roughly chop the remaining tomatoes and arrange them in the middle of the tabbouleh. Each person serves themselves by taking a couple of lettuce leaves and some spoonfuls of the mixture with slices of hot pitta or French bread.
Traditionally the Cos lettuce leaves are used as a spoon.

This is a very nutritious and delicious salad which is becoming increasingly fashionable in restaurants. Its basic ingredient is cracked wheat widely available and sold under the name of bulgar wheat bourghul or podghuri depending on its source of origin.

Serves 4


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tabbouleh tabbouleh 7 out of 10 based on 2 ratings. user reviews.


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