Pakashastra

Pakashastra

Saturday, February 7, 2015

Tabbouleh / Tabouli





Ingredients:

Bulgur - 1 cup
Water - 2 cups
Parsley (Flat Leaves) - 2 bunches (3 cups finely chopped, loosely filled)
Spring Onion - 1 bunch
Tomato - 1 large
Cucumber - 1 medium sized
Lemon Juice - 6 tablespoons
Olive Oil - 4 tablespoons
Freshly Ground Pepper powder - 1 teaspoon
Garlic, minced - 1 teaspoon
Salt - to taste

Method:

  1. Take bulgur and water in a pot or a sauce. Bring the water to rolling boil. Turn off the heat immediately. Keep covered for about 15-20.
  2. Transfer cooked bulgur into a sieve to drain out any water. Let the bulgur cool down.
  3. Meanwhile finely chop parsley.
     
  4. Chop tomatoes.
  5. Thinly slice spring onions.
  6. Peel and chop cucumber. Discard the seeds of the cucumber.
  7. In a large mixing bowl, mix bulgur, chopped parsley, spring onions, cucumber and tomato. Toss well.
  8. In a small mixing bowl, take lemon juice, olive oil, freshly ground pepper powder, minced garlic and salt. Whisk thoroughly and pour it into the bowl containing bulgur. Toss well.
  9. Refrigerate for an hour.
  10. Serve as a salad or along with pita bread.


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