February 12, 2006

So I'm Not A Yecci

I cook like this.
Bulgher...okay, got that. Soaked and softened. What's next?
I package of mint.
Nah, that's not enough. I'll add a package and a half.
Some parsley, some cucumbers and tomatoes, onions. Should I use spring or white?
Hmmm....I'll try regular onions this time, and spring onions next time.
The recipe calls for a 1/4 cup of oil.

This looks like about the right amount of oil.
Lemon juice. That's all the lemon juice they want? Who are they cooking for?
There. Mmm, that's a good flavor.
Yep, that's what I want.

Which is why I don't often enter cooking carnivals or the like...
because who can follow my recipes?
I rarely measure.
But if you are like me, here's what you need to make Tabouli:
Bulgher or cracked wheat. Check through for bugs, clean and rinse. If it is a light brown in color you need to soak it in hot water, pale, cold water will do. Soften. Squeeze out extra water,
Mint. Well at least a package!
Parsley, same thing.
Cucumbers...I don't know, is your family a cucumber family or not?
Tomatoes, same thing.
White onions work here...I like that bit of sharpness
Salt...I find that a little heavy on the salt (just a little though) makes a better tasting tabouli , as long as you aren't eating it right away. Dash of pepper.
Lemon juice.
I go a bit easier on the lemon juice and use about a bit more oil. I can always add more lemon juice later.

Mix all together.
Leave stand for at least an hour, but as we have this for Shabbat, and I make it in the morning, it usually stands for a bit longer. Taste and adjust.

You got tabouli.

Posted by Rachel Ann at February 12, 2006 05:28 AM | TrackBack

Great! That's how I cook!

Posted by: muse at February 12, 2006 08:25 AM

When we were in our vegetarian phase, The Husband decided he didn't like tabouli at all.

So I substituted cilantro for the mint, and added habanero peppers. He thought it was the most amazing stuff ever. Go figure.

Yes, the idea still makes me cringe, too, but he ate it.

Posted by: Anne at February 14, 2006 10:12 PM
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