Friday's party

[Guest guest]

(This is a post I made Friday night to my Usenet cooking groups.)

 

The party went well. Food was good. I made tabouli from scratch for

the first time (I've been buying it for years), and I loved it. Recipe

at the end of this post. Also made red-pepper hummus with veggie

dippers, and falafel for dinner. Put out rice crackers, and guests

brought cookies and merlot and scotch. Standard Italian sodas to drink,

as well. So sleepy. Managed to almost get everything cleaned up before

my energy crashed. That's better than usual.

 

This recipe was posted by Amanda on rec.food.recipes on 9/16/01. Her

comments are in parentheses and in the narrative at the end of the

recipe -- mine are all in brackets. Hope it's not too confusing.

 

Tabouli [i doubled the recipe, except for the salt, which I kept the

same]

 

Adapted from the Moosewood Cookbook:

1 cup bulghar wheat

1 1/2 cups boiling water [i will use less water next time. It was a

little wet]

1 tsp salt

1/4 cup lemon juice

1/4 cup good olive oil

*lots* of minced garlic (the recipe calls for 1 heaping tsp, but I just

start chopping) [for a double recipe, I used 2 tablespoons]

1 tsp (or more) dried mint [1 tablespoon]

freshly ground black pepper [i forgot this, and it was fine]

2 tomatoes, diced [i used 7 or 8 romas -- tomatoes are part of the point

of tabouli for me]

chopped green onions (including the green stems) [i used 3]

chopped olives [omitted]

parsley (optional, in my opinion - but then I don't like parsley ;-)

[whereas I love it, and I used one bunch]

any other chopped veggies you care to add....

 

Soak the wheat in the boiling water and salt for 15 to 20 minutes.

Meanwhile, mix the lemon juice, olive oil, garlic and mint. Pour this

mixture over the soaked wheat and mix thoroughly. Let this marinate in

the refrigerator for at least 3 hours. Before serving, add remaining

ingredients. [i gathered the remaining ingredients and then added them

to the wheat mixture right away before putting it in the fridge. I like

it to meld together.]

 

I think this gets better over the next couple of days. I usually use a

*lot* of garlic and a couple of teaspoonfuls of dried mint; the garlic

fades and the mint becomes more evident as the tabouli sits in the

refrigerator. The Moosewood recomments cooked chickpeas, coarsely grated

carrot, chopped green pepper, and chopped cucumber or summer squash as

additional veggies for the tabouli.

 

serene

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