One of the best things about a dish like this is that you can make it to suit
your taste preferences.
It
is very common to prepare bulghar wheat in a cheesecloth so that it can be well
drained. I didn't have cheesecloth so I used a clean pair of panty hose. I cut
the legs off, just leaving a few inches and tied them together so that the body
of the panty hose would hold the bulghar. I then stretched the waistband over
a bowl, filled it with the bulghar wheat and water, let it sit and then was able
to squeeze the wheat dry. It worked like a charm.
Tabbouleh
(crushed wheat, tomato, mint and parsley salad)
1/2 cup fine bulghar
(crushed wheat)
3 medium-sized fresh, ripe tomatoes, finely chopped
1
cup finely chopped parsley, preferably flat-leafed
1 cup finely chopped onions
1/3 cup fresh lemon juice
2 teaspoons salt
1/3 cup olive oil (use extra
virgin)
2 tablespoons finely cut fresh mint, or 1 tablespoon dried mint crumbled
Romaine lettuce leaves (optional)
Place the bulghar in a bowl or pan
and pour in enough cold water to cover it completely. Let it soak for ten minutes,
then drain in a sieve or colander lined with double thickness of dampened cheesecloth.
Wrap the bulghar in the cheesecloth and squeeze it vigorously until completely
dry.
Drop the
bulgur into a deep bowl, add the tomatoes, parsley, onions, lemon juice and salt
and toss gently but thoroughly together with a fork
Just before serving,
stir in the olive oil, mint and taste for seasoning. Mound the salad in a serving
bowl or spoon it onto romaine lettuce leaves.
Serves 4- 6
Click
here to print this recipe
This recipe is from a cookbook
called Foods of the World from Time-Life books.
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