Guest guest Posted July 3, 2002 Report Share Posted July 3, 2002 TABOOLEH INGREDIENTS: • 1 cup medium or coarse milled bulghour or Ala® • 2 cups boiling water • 1 head of romaine lettuce • 1 cup green scallions [both white and green portions, chopped] • 1 cup chopped Armenian or Italian parsley • 2 tomatoes [diced] • 1 cup fresh mint leaves [chopped] • 1/2 cup extra virgin olive oil • Juice of 2 lemons • 1 tablespoon chopped fresh basil • 2 teaspoons salt • Black pepper to taste • Cayenne pepper to taste • 1 teaspoon paprika PREPARATION: • Wash the bulghour thoroughly, drain, add the water and let stand until the water is absorbed by the bulghour [about an hour]. On a very large platter arrange the romaine lettuce. Each leaf should be separated and lined around the outside of the platter. When the bulghour has absorbed the water; in a bowl, add the rest of the ingredients and mix well. Mound the the tabooleh in the center of the large platter and eat with by scooping up the tabooleh with the romaine leaves. ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Sign up for SBC Dial - First Month Free http://sbc. Quote Link to comment Share on other sites More sharing options...
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