Thursday, February 4, 2010
Again, I've adapted a recipe from Alice's Kitchen. Our friend, C. Assir, owned and cooked at two restaurants in Houston, Texas. There, we learned to love Lebanese food. My children, and grandchildren, and all their close friends love this food. Now, living in South Texas, I've scrambled to find ingredients that we need to continue cooking our favorites. This is the recipe that we use for tabbouli.
1 cup bulgar (soak in hot water for one hour, drain and use)
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/2 cup lemon juice
14-16 large cherry tomatoes (diced)
1/2 bunch of parsley (to our taste, add more if you must)
1 cucumber, diced (our added ingredient)
1 bunch green onions, chopped
We stir this all together, and refrigerate overnight, or at least one hour. (Sometimes we eat immediately, we just can't wait)
Serve with pita bread wedges and hommous.
We like flat-leaf parsley, but can't find any down here. We like small grind bulgar, but only find coarse grind. So we have to soak it in hot water for an hour to soften. We omit the mint, but serve it on the side if we can find any at the grocer.