THE BEST BULGHUR TABOOLEH
THE BEST EVER!
INGREDIENTS:
SERVES 6
1 cup medium or coarse milled bulghur
4 cups very hot water
1 head of romaine lettuce
1 cup green scallions, both white and green portions, chopped
1 cup chopped Armenian or Italian flat leaf parsley
2 tomatoes, diced with pulp & seeds removed
1/2 cup fresh mint leaves, chopped
1/2 or more cups extra virgin olive oil
Juice of 2 lemons
1 tablespoon chopped fresh basil
1 teaspoon salt or to taste
Black pepper to taste
Cayenne pepper to taste
1 teaspoon paprika
PREPARATION:
Wash the bulghour thoroughly, drain, add the water and let stand until the water is
absorbed by the bulghur, about an hour. When bulghour has absorbed all the water
it can, pour off the excess water and squeeze the bulghur dry by hand. On a very
large platter arrange the romaine lettuce. Each leaf should be separated and lined
around the outside of the platter. Add the rest of the ingredients to the bulghour and
mix well. Mound the the tabooleh in the center of the large platter and eat with by
scooping up the tabooleh with the romain leaves. .
INGREDIENTS:
SERVES 6
1 cup medium or coarse milled bulghur
4 cups very hot water
1 head of romaine lettuce
1 cup green scallions, both white and green portions, chopped
1 cup chopped Armenian or Italian flat leaf parsley
2 tomatoes, diced with pulp & seeds removed
1/2 cup fresh mint leaves, chopped
1/2 or more cups extra virgin olive oil
Juice of 2 lemons
1 tablespoon chopped fresh basil
1 teaspoon salt or to taste
Black pepper to taste
Cayenne pepper to taste
1 teaspoon paprika
PREPARATION:
Wash the bulghour thoroughly, drain, add the water and let stand until the water is
absorbed by the bulghur, about an hour. When bulghour has absorbed all the water
it can, pour off the excess water and squeeze the bulghur dry by hand. On a very
large platter arrange the romaine lettuce. Each leaf should be separated and lined
around the outside of the platter. Add the rest of the ingredients to the bulghour and
mix well. Mound the the tabooleh in the center of the large platter and eat with by
scooping up the tabooleh with the romain leaves. .
BACK TO GUTSY'S HOME