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Full Online Book HomeLearning KitchenBeansandgrains - Bulgar Tabbouleh By Mimi Hiller
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Beansandgrains - Bulgar Tabbouleh By Mimi Hiller Post by :Beier Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1279

Click below to download : Beansandgrains - Bulgar Tabbouleh By Mimi Hiller (Format : PDF)

Beansandgrains - Bulgar Tabbouleh By Mimi Hiller

1 c. uncooked bulgar
2 cups boiling water
1/4 to 1/2 c. olive oil
1/4 to 1/2 c. fresh squeezed lemon juice
1 t. salt
1/4 to 1/2 t. pepper
1/2 to 1-1/2 cups chopped fresh parsley
2 t. to 1/4 c. chopped fresh mint
1/4 to 1/2 c. green onions and tops, chopped
1 to 3 tomatoes, diced
1 t. balsamic vinegar
2 T. green or black olives, chopped
1/4 to 1/2 c.celery diced
4 oz. feta cheese, crumbled
1 med. cucumber, peeled, seeds removed, diced
4 hearts of palm, sliced into 1/4" disks


Pour boiling water over bulgar in large bowl.

Let stand 1 hour.

Drain well in colander and return to bowl.

Add remaining ingredients and blend well.

Chill at least 2 hours.
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Beansandgrains - Bulgar Tabouli Beansandgrains - Bulgar Tabouli

Beansandgrains - Bulgar Tabouli
1 scallion (green onion) -- chopped 2 medium tomatoes -- chopped 1 cup uncooked bulgar wheat 3 Tbsp. olive oil 1/2 tsp. dried mint leaves 1 bunch parsley -- chopped fine salt and pepper to taste 1 cup chopped lettuce (optional) lemon juice to taste (optionl) Soak bulgar wheat in water for at least 20 minutes or until double in amount. Drain and put in salad bowl. Add chopped scallion and tomato. Dress with olive oil. Add seasonings and mix well. Serve at room temperature or chilled slightly. Note: Do not omit mint leaves. They are essential for seasoning. Chopped lettuce

Beansandgrains - Bulgar -  Taboulleh Salad Beansandgrains - Bulgar - Taboulleh Salad

Beansandgrains - Bulgar -  Taboulleh Salad
L cup fine bulgar wheat 3 cups finely chopped fresh parsley 1/4 cup chopped fresh mint 1 cup chopped green onions 4 med. tomatoes diced 1 cup fresh lemon juice salt and pepper Romaine lettuce leaves Combine all but Romaine lettuce, and let sit for about an hour--on a tray, spread romaine lettuce leaves, top with a generous portion of taboulleh, and each guest is to take a leaf, roll up with the taboulleh, and eat it.