Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Ian & Carol Rice Newsgroups: rec.food.recipes Subject: Collection (3) Tabbouleh Followup-To: rec.food.cooking Date: 14 Jul 1999 08:34:15 -0600 Organization: virgin.net Lines: 122 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <378B147E.E31CE2DC@virgin.net> Reply-To: i.rice@virgin.net NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34386 Algerian Tabbouleh Iraqi Tabbouleh Lebanese Tabbouleh The recipe for tabbouleh, a salad native to the Middle east, varied from country to country. Although it is usually associated with bulghur wheat, as can be seen from the Algerian recipe, this is not always the case. However, the idea of tabbouleh without copious quantities of parsley and mint is unthinkable. Here are three typical recipes that you can use as a basis for your own experimentation. Ian Rice Stockport England Algerian Tabbouleh 500g (1 lb) couscous 2 large cucumbers, peeled and diced small 5-6 tomatoes, peeled, de-seeded and diced 5 lemons olive oil plenty of chopped parsley, chives and chervil 50g (2 oz) raisins red, green, purple or yellow peppers, de-seeded and cut in strips plenty of fresh mint 2 medium onions or a bunch of spring onions, chopped a crisp lettuce salt, pepper and chilli powder Mix the first three ingredients with the juice of two lemons. Leave for 4 hours for the couscous to absorb some of the juices. Make a dressing with the juice of 2 more lemons, olive oil to taste and parsley, chives and chervil. Add seasoning, raisins, pepper strips and mix into the couscous thoroughly. Chop in plenty of mint and leave overnight. The next day, drain off any extra juice. Taste and add the juice of the fifth lemon and extra herbs and seasoning if needed. Just before serving, put in the onion and turn the salad into a bowl or pile it high on a dish. Surround and scatter with the lettuce, cut into strips with scissors. Note: halved, stoned olives can be added. Source: "Dishes From The Mediterranean" by Jane Grigson Servings: 12 Iraqi Tabbouleh 1 cup bulgur wheat 1 medium onion - finely chopped 6 scallions - white bulbs and green tops - finely chopped 1 1/2 cups chopped fresh parsley 1/2 cup finely chopped fresh mint 1/4 cup olive oil 1/4 cup fresh lemon juice salt and freshly ground black pepper to taste 2 medium tomatoes - seeded and chopped lettuce or fresh grape leaves for serving marinated artichoke hearts, olives, hard-cooked eggs, or nasturtium leaves or flowers, for garnish toasted pine nuts, for garnish Place the bulgur in a medium-sized bowl. Cover with cold water, and let stand until softened, 2 to 2 1/2 hours. Line a strainer with a double layer of cheesecloth, and pour in the bulgur. Twist the cloth around the bulgur and squeeze until all moisture has been extracted. Transfer the bulgur to a large bawl. Mix in the onions and scallions with your hands. Stir in the parsley, mint, olive oil, and lemon juice. Season with salt and pepper, and toss in the tomatoes. Refrigerate at least 2 hours before serving. To serve, mound the mixture in a shallow bowl or on a platter. Surround it with lettuce or grape leaves. Add any of the garnishes, and sprinkle the pine nuts over the salad. Source: Bert Greene, "The Grains Cookbook" Servings: 4 Lebanese Tabbouleh 250g (8oz) bulghur wheat 75g (3 oz) chopped shallot, onion or spring onion the leaves of a large bunch of parsley, chopped a small bunch of mint, chopped 6 Tbsp olive oil 4-6 Tbsp lemon juice salt and pepper Cos, Webb's Wonder or Iceberg lettuce To Garnish: a few black olives strips or diamonds of red pepper Soak the bulghur for an hour, then drain off surplus water and squeeze out the rest. Spread it over a cloth to dry. Mix the bulghur and shallot or onion with your hands, squeezing it together so that the juices permeate the grains. Add the herbs, then the dressing ingredients. Leave for 20 minutes then stir up, taste and adjust the seasoning. Add more parsley, if you like, and mint, or lemon. Drain off any surplus liquid. Divide the Tabbouleh into individual servings on plates lined with lettuce leaves, or pile it on a large lettuce-ringed dish. Stone and halve the olives, and decorate very simply with olives and a few pieces of red pepper. Source: "Dishes From The Mediterranean" by Jane Grigson (who added, "Although the main ingredient of this salad is bulghur, it could be parsley from the predominant green colour. With the sharpness of lemon, this salad tastes like one of the world's healthiest and happiest dishes. Seasoning quantities are suggestions only: alter them to suit your own taste. My own feeling is that you should use the greenest olive oil you can find." Servings: 6 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.