Tabbouleh Salad

Hi Elaine

I buy a bag of Taboli Wheat at my local grocer. It's cracked bulgar wheat
which is used for taboli. Directions state to rinse and drain wheat well
with cold water. Then add 1 or 1 1/4 cup of oil, 1 to 1 1/4 cup lemon juice
and then add 2 bunches parsley, 2 bunches green onions, 4 to 5 tomatoes, and
1 cucmber. Mix well and refrigerate 4hrs and serve.

This particular recipe doesn't get mushy.

KJ
"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

According to directions, I boiled water, added 1/3 cup of bulgar and
waited
10 minutes.

But it looks like porridge. I drained the remaining water and I'm
supposed
to add the bulgar to my mixture of garlic, parsley, mint , tomatoes and
onions.

But I'm worried that this soggy bulgar (vulgar) mess will ruin the whole
thing.

Is this normal?

E.

Cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi Elaine

I buy a bag of Taboli Wheat at my local grocer. It's cracked bulgar wheat
which is used for taboli. Directions state to rinse and drain wheat well
with cold water. Then add 1 or 1 1/4 cup of oil, 1 to 1 1/4 cup lemon

juice

Quoted message said:

and then add 2 bunches parsley, 2 bunches green onions, 4 to 5 tomatoes,

and

Quoted message said:

1 cucmber. Mix well and refrigerate 4hrs and serve.

This particular recipe doesn't get mushy.

KJ
"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

According to directions, I boiled water, added 1/3 cup of bulgar and
waited
10 minutes.

But it looks like porridge. I drained the remaining water and I'm
supposed
to add the bulgar to my mixture of garlic, parsley, mint , tomatoes and
onions.

But I'm worried that this soggy bulgar (vulgar) mess will ruin the whole
thing.

Is this normal?

E.

Thanks. I think my mistake was boiling it in water. It's not really crunchy
now -. YUK!

But on the positive side, I've got lots (lots!) left, so will not make the
same mistake again. And..........I always seem to be throwing out parsley -
now I've got a use for it!

E.

elaine said:

Is this normal?

E.

No. I soak my bulger in plain old water, and then wring it well in
cheese cloth. Take what you have now, rinse in cold water and wring out
well. If it mush mush mush, try again, adding boiling water (faster) a
cup at a time (soak five minutes each addition) until al dente.
blacksalt

"elaine" <[email hidden]> wrote in message
news:[email hidden]...
: According to directions, I boiled water, added 1/3 cup of bulgar and
waited
: 10 minutes.
:
: But it looks like porridge. I drained the remaining water and I'm
supposed
: to add the bulgar to my mixture of garlic, parsley, mint , tomatoes and
: onions.
:
: But I'm worried that this soggy bulgar (vulgar) mess will ruin the whole
: thing.
:
: Is this normal?
:
: E.
:
:

You soak it in cold water, it will plump up and absorb quite a bit of water.
After an hour drain and add to your chopped herbs etc, then your dressing.

David

elaine said:

According to directions, I boiled water, added 1/3 cup of bulgar and waited
10 minutes.

Obviously not a good idea from your posted results.

Quoted message said:

But it looks like porridge. I drained the remaining water and I'm supposed
to add the bulgar to my mixture of garlic, parsley, mint , tomatoes and
onions.

But I'm worried that this soggy bulgar (vulgar) mess will ruin the whole
thing.

Is this normal?

We need the Tabouli Princess to chime in and make that call.
😉

Here is a recipe is close enough to what I've made in the
past (I don't use allspice or cinnamon).... notice the
"timing".

http://vegweb.com/recipes/rice/tabbouli2.shtml

Lebanese Tabouli

Ingredients (use vegan versions):

* 1 cucumber, seeded and diced
* several roma tomatos, diced (remove seeds)
* Parsley, finely choped 1/2 to 3/4 cup
* 1/2 cup bulgur wheat
* 1 or 2 green onion(s)
* Lemon juice
* Olive oil
* allspice (optional)
* cinnamon (optional)
* salt

Directions:

The middle eastern dish Tabouli uses bulgur wheat. It's an
excellent hot day side dish. My recipe is from the Lebanese
side of the family. All measurements are to taste -- I'm
not wild about too much parsley so I use smaller amounts.

Pour hot water over the bulgur and let soak until soft and
most of the water has been absorbed. Mix the diced veggies
by hand then add the bulgur and mix some more. Add enough
lemon juice and olive oil to get the right flavor and
consistency. Add the spice(s) and salt and mix a bit more.

Refrigerate, eat and enjoy.

sf

kalanamak said:

elaine said:

Is this normal?

E.

No. I soak my bulger in plain old water, and then wring it well in
cheese cloth.

Wring it in Chees cloth? That's a new idea I'll have to
try.

sf

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

Here is a recipe is close enough to what I've made in the

past (I don't use allspice or cinnamon).... notice the
"timing".

http://vegweb.com/recipes/rice/tabbouli2.shtml

Lebanese Tabouli

Ingredients (use vegan versions):

* 1 cucumber, seeded and diced
* several roma tomatos, diced (remove seeds)
* Parsley, finely choped 1/2 to 3/4 cup
* 1/2 cup bulgur wheat
* 1 or 2 green onion(s)
* Lemon juice
* Olive oil
* allspice (optional)
* cinnamon (optional)
* salt

Directions:

The middle eastern dish Tabouli uses bulgur wheat. It's an
excellent hot day side dish. My recipe is from the Lebanese
side of the family. All measurements are to taste -- I'm
not wild about too much parsley so I use smaller amounts.

Pour hot water over the bulgur and let soak until soft and
most of the water has been absorbed. Mix the diced veggies
by hand then add the bulgur and mix some more. Add enough
lemon juice and olive oil to get the right flavor and
consistency. Add the spice(s) and salt and mix a bit more.

Refrigerate, eat and enjoy.

sf

Thanks, I've got tons of bulgar left so I'll certainly try this. (I wouldn't
use the allspice or cinnamon either) --

E.

sf said:

Here is a recipe is close enough to what I've made in the
past (I don't use allspice or cinnamon).... notice the
"timing".

http://vegweb.com/recipes/rice/tabbouli2.shtml

Lebanese Tabouli

Ingredients (use vegan versions):

* 1 cucumber, seeded and diced
* several roma tomatos, diced (remove seeds)
* Parsley, finely choped 1/2 to 3/4 cup
* 1/2 cup bulgur wheat
* 1 or 2 green onion(s)
* Lemon juice
* Olive oil
* allspice (optional)
* cinnamon (optional)
* salt

Directions:

The middle eastern dish Tabouli uses bulgur wheat. It's an
excellent hot day side dish. My recipe is from the Lebanese
side of the family. All measurements are to taste -- I'm
not wild about too much parsley so I use smaller amounts.

Pour hot water over the bulgur and let soak until soft and
most of the water has been absorbed. Mix the diced veggies
by hand then add the bulgur and mix some more. Add enough
lemon juice and olive oil to get the right flavor and
consistency. Add the spice(s) and salt and mix a bit more.

Refrigerate, eat and enjoy.

Yikes! I posted that recipe to RFC when I was still living in Holland
so it has to be 1993 or earlier (prior even to the Great RFC renaming
and RFC.misc controversy). Amazing that it's still floating around out
there.

Jason

Jed said:

Yikes! I posted that recipe to RFC when I was still living in Holland
so it has to be 1993 or earlier (prior even to the Great RFC renaming
and RFC.misc controversy). Amazing that it's still floating around out
there.

Oh? Who were you known as in those days?

sf

sf said:

Jed said:

Yikes! I posted that recipe to RFC when I was still living in Holland
so it has to be 1993 or earlier (prior even to the Great RFC renaming
and RFC.misc controversy). Amazing that it's still floating around out
there.

Oh? Who were you known as in those days?

Just a simple Jason Durbin or jdurbin @ nl.oracle.com.

Don't think I ever made that much of an impression on the ng as
reading and posting was such a hassle at oracle.nl. Had to export the
RFC posts using RN on Solaris, dump the file to a floppy and read the
posts at home.

I do recall Joel Erlich later recruited me to help oppose Stephanie da
Silva's attempt to rename RFC to RDC.misc. Posted later as slothrop @
poisson.com.

ObFood:

Newsgroups: rec.food.historic
From: jdurbin @ nl.oracle.com (Jason Durbin)
Date: 30 Jul 92 13:34:51 GMT
Local: Thurs, Jul 30 1992 6:34 am
Subject: Re: Honey cakes

Hi:

Sounds like you're describing what my Lebanese relatives made on
special occasions. I doubt if there are too many recorded pre-
1600 recipes for this.

The desert is made (I don't have an exact recipe - I just wing it)
using filo dough layered using lotsa butter with a mixture of
crushed walnuts, brown sugar, allspice and cinnamon. After baking
to a golden brown, sprinkle with honey (or drench as some are
wont to do) and (yechh, but traditional -- rose water -- makes it
too much like eating perfume for me).

You could look it up in any good Lebanese cookbook. The food in
general is excellent.

Jason