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Taboullah
From: Melanie
Oerter
Here's my favourite bulgur recipe - tabouli.
There are at least as many recipes as spellings out there.
I usually bring it at parties, to make sure that there's food suitable
for me.
It's very easy to prepare and tasty of course.
In autumn, I prepared a vegan Middle Eastern buffet for a friend's
birthday, and tabouli was of course part of it.
All the guests were meat-eaters, but nobody missed a thing.
The recipe is taken from the "Cranks Recipe Book":
Originating in the Middle East, this salad is best made with fresh
mint to bring out its full flavour.
- bulgur 8 oz (225 g)
- medium-sized onion 1
- fresh mint, chopped (or dried mint) 1 tbsp (15 ml)
- chopped parsley 6 tbsp (90 ml)
- piquant dressing (see below) 1/4 pt (150 ml)
Place the bulgur in a basin and pour over sufficient boiling water
to cover.
Leave to soak for 1/2 hour.
Drain and rinse well.
Finely chop the onion.
Combine all the ingredients together and toss well into the dressing.
Cover and chill until required.
This will keep for several days in a refrigerator.
Serves 6.
My tip: I sometimes add 2 tomatoes and/or 1 cucumber (chopped).
Piquant Dressing
- Oil 1/2 pt (200 ml)
- Vinegar 1/3 pt (200 ml)
- Water 4 fl. oz (100 ml)
- spring onions, chopped 2 tbsp (30 ml)
- raw brown sugar or maple syrup 2 tsp (10 ml)
- paprika 1 tsp (5 ml)
- soya sauce 2 tsp (10 ml)
- salt 1/2 tsp (2.5 ml)
- french mustard 1/2 tsp (2.5 ml)
- black pepper to taste
Shake all the ingredients together in a screw-topped jar.
Refrigerate and use as required.
Makes about 1 pt (600 ml).
My tip: Reduce vinegar and use lemon juice instead. Enjoy.
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