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From: eyesopen@ix.netcom.com (Linda/Tennessee)
Newsgroups: rec.food.recipes
Subject: Tabbouleh
Followup-To: rec.food.cooking
Date: 12 Jul 1999 11:06:59 -0600
Organization: Netcom
Reply-To: eyesopen@ix.netcom.com (Linda/Tennessee)
NNTP-Posting-Host: llama.swcp.com

	Requests from Saturday:
	Tabbouleh


TABBOULEH 

3/4 cup bulgur, softened with very warm water to cover (about 30 mins)
3 pound bunch of parsley, finely chopped 
Bunch of mint, finely chopped 
Bunch of green onions, finely chopped
5 ripe tomatoes (i cut these very large, cause i am allergic or use
cherry tomatoes)
Juice of 1 lemon 
1/2 cup olive oil 
Salt and freshly ground black pepper to taste 

Soften the bulgur in a cup of very warm water until it swells and is soft. Drain
any water that isn't absorbed. Mix all ingredients together. mix and put in 
refrigerator to chill. taste for seasoning, usually have to add a little more 
olive oil 
Yield: 4 Servings 

I have made this for almost 35 years there really is not a recipe for this.  It 
is more tasting as you go along.  Some like more parsley, others like more 
bulgur, and my family loves more lemon juice.  So, taste and enjoy


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