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Tabouleh
To rehydrate the Bulgar
1 Gallon boiling hot water
2 quarts Bulgur Wheat
1 cup exra virgin olive oil
To Season the Bulgur
1 1/2 cups fresh lemon juice
1 1/2 tbs sea salt
1 tbs white pepper
1 1/2 quarts peeled and diced cucumber
3 cups chopped scallions
4 cups chopped parsley
3/4 cup chopped mint
3/4 cup brunoise of red bell peppers
Procedure:
Pour the olive oil over the bulgar
and stir to coat grains
pour hot water over the grains
cover and allow to sit for 10
minutes. Cool to room temperature
combine the grain with the other
ingredients and chill.
See Also
Appetizers