Drink recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4518079

Tabbouleh I

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min groups8 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518079

License: CC BY-SA 4.0 · Wikibooks contributors

#duplicate #easy #middle eastern #recipes for tabbouleh #recipes using bulgur #recipes using green bell pepper #recipes using lemon juice #recipes using mint #recipes using parsley #recipes using red bell pepper #recipes with metric units #recipes without cooking time
Drink

Ingredients

Scale
  • 1 cup (240 ml) bulgur wheat (medium grind)
  • ½ cup (120 ml) olive oil
  • ½ cup (120 ml) lemon juice
  • 1 tbsp salt
  • Ground black pepper
  • 1 bunch parsley (Italian or curly)
  • ½ green bell pepper (optional)
  • ½ red bell pepper (optional)
  • Sliced ripe olives (optional)
  • 1 dash of ground nutmeg (optional)
  • 2–3 ripe tomatoes (optionally peeled)

Directions

  1. Cover the wheat in boiling water and let stand for 5 minutes; drain.
  2. Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped.
  3. Core and finely chop the bell peppers.
  4. Remove the larger stems from the parsley and finely chop.
  5. Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.
  6. Quarter the tomatoes and discard seeds. Chop finely.
  7. Mix all vegetables along with olives and nutmeg into the wheat.
  8. Refrigerate at least 4 hours.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.