Tabbouleh A La Paula Wolfert Recipes

TABBOULEH A LA PAULA WOLFERT

Steps:

• Pick over the bulgur and place in a fine sieve; shake to remove any dust and place in cold water to soak briefly.
• In a good sized mixing bowl, combine the scallions, herbs, cucumber, spices, oil and lemon juice.
• Drain the bulgur and squeeze by hand to remove any moisture.
• Immediately add to the bowl and mix well.
• Add salt to taste, cover, and refrigerate overnight.
• Before serving, mix in tomatoes and additional salt if needed.

TABULE (ARABIC SALAD) - TABBOULEH

Steps:

• Soak Bulgur (cracked wheat) in water and drain.
• place Bulgur in a large bowl and add juice of one lemon to Bulgur and mix.
• leave bulgur sitting until water and lemon juice is absorbed (around 45 minutes).
• Add all remaining ingredients to Bulgur and mix well. add more lemon juice or salt if desired.
• Serve over fresh lettuce leaves.

TABBOULEH

Steps:

• Parsley, tomatoes and onions must be finely minced.
• Combine the parsley, tomatoes, and onions.
• Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
• Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
• Add the lemon mixture to the salad, mix and refrigerate till serving.
• Tabbouleh should be eaten within two days.

TABBOULEH

Steps:

• Pour the boiling water into a bowl with the bulgur.
• Let stand until fully absorbed.
• Chop up the parsley until fine.
• Ditto for the tomato.
• Feel free to use more as you cannot use too much!
• Add the other ingredients in amounts as per your own taste- these amounts are just a guide.
• Cover and chill for at least 1 hour before serving.
• Serve in a salad bowl lined with crisp lettuce leaves for a pretty effect.

LEMON TABOULI WITH TENDER ROMAINE

Steps:

• 1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
• 2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur,parsley, and mint and mix well. Refrigerate, stirring occasionally.
• 3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.

TABBOULEH

Steps:

• Soak the burgul in cold water for 20 minutes.
• In a medium sized bowl, mix the tomato, onion, and parsley.
• Add the burgul and mix gently.
• Add the olive oil, lemon juice and salt to taste.
• Adjust seasonings to taste.
• Chill for half an hour so that the flavours have a chance to blend.

TABBOULEH WITH FRUIT

Steps:

• In medium bowl, combine orange juice and bulgur.
• Let stand 30 minutes or until bulgur is tender and softened.
• In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
• Drain bulgur and place in large bowl.
• Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint.
• Pour lemon juice mixture over salad tossing to coat well.
• Let stand at least 15 minutes to allow flavors to blend.