Recipe - Tabouleh

1 cup Fine grain bulgar sheat
2 lg Bunches parsley
1 small Red bell pepper, cored,
seeded and cut into large
chunks
2 Stalks celery, cut into
large peices
2 tablespoon Coarsly choppedferesh mint
leaves or
1 teaspoon Dried mint
2 bn Scallions, cut into large
pieces
One fourth cup Olive oil (extra virgin
preferable)
One fourth cup Lemon juice
One fourth teaspoon Allspice
One fourth cup Ground cinnamon
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
4 md Tomatoes, cut into One fourth inch
dice

source: The Frugal Gourmet's "On Our Immigrant Ancestors"

Soak the bulgar wheat in 2 cups cold water for 15 minutes. Squeeze dry.

Pick the parsley leaves from the stems. Wash at least twice and drain very
well. Mix the parsley, bell pepper, celery, scallions and mint together,
and place in a food processor with a metal blade. Pulse chop until fine,
and place in large mixing bowl.

In a separate bowl, mix the olive oil, lemon juice, spices, and salt and
pepper, and stir with fork or whisk until smooth.

Combine all of the ingredients except the tomatoes thoroughly, in t he
mixing bowlk. Then gently blend in tomatoes. Serve immediately. Serves 6 as
a salad course.

Note: all ingredient amounts can be varied according to taste.

Posted to JEWISHFOOD digest V96 #116

From: alotzkar@direct.ca (Al)

Date: Tue, 31 Dec 1996 11:18:27 0800