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Recipe - Bulgur Tabouli
This is the recipe of the month to go out in our September food co-op
newsletter. It is delicious and such a wonderful summer dish. I only make it when the garden is productive because store-bought veggies just don't do it justice. Use whatever is in your garden that might be compatible; no one ever "sticks to the recipe." It is better the next day after when all the flavors have had a chance to blend (and with the sweetest tomatoes as well!). Enjoy. - - RECIPE OF THE MONTH, BULGUR TABOULI - - - Bulgur wheat is one of the original convenience foods: a fast-cooking grain prepared by partially boiling (parboiling) durum wheat, which is then dried and debranned. Valued for its high protein content, durum or , "hard" wheat is a prized crop of the inland northwest. Here it is used as the main ingredient in a variation on a traditional Lebanese salad, whose only non-local ingredients are lemon and olive oil. Take advantage of our late summer garlic, mint, parsley and tomatoes! Ingredients • Bulgur wheat (approximately one cup per serving) • Olive oil • Lemon juice (fresh or bottled) • Minced garlic (chopped very fine) • Minced parsley (chopped very fine) • Minced mint (chopped very fine) • Cubed tomatoes (1/2" pieces or to taste) • Other vegetables such as green onions, or diced cucumbers are optional. Instructions 1 Measure out bulgur wheat by volume 2 Boil an equal amount of water by volume 3 Remove water from heat and add bulgur, then let sit thirty minutes 4 Mix equal parts olive oil, lemon juice and garlic 5 After thirty minutes, mix these thoroughly into bulgur 6 Let sit and chill overnight to "set" flavors 7 Add fresh herbs and tomatoes to fluffed bulgur thirty minutes before serving 8 Leftover tabouli, like good stew, is more flavorful after a day or two Traditional Lebanese tabouli is much more of a "green" and herb-based dish, but this variant makes for a cooling, late-summer salad or entree (in sufficient quantity). Taking very little prep time and keeping well for days, it can easily become a low-hassle, hot-weather favorite. * - - - HERB OF THE MONTH, PARSLEY - - - Parsley is a common herb, both fresh and dried. Notoriously difficult to start from seed, planted parsley starts grow quickly, making it a popular herb in Clark County kitchen gardens. Parsley leaves can be harvested with scissors as needed for soups, salads and as a garnish. Available in many varieties, a flat-leafed version is often used in Asian cuisine, with the familiar curly-leafed "Italian" parsley traditional in the west because it was easy to distinguish from edible chervil or poisonous conium. As a garnish, parsley can also double as an after-dinner breath mint. A cousin to the carrot, parsley is also one of a few common herbs whose seeds are also used as a spice, with the roots of some varieties eaten in eastern Europe. Pinching the flowers off of biennial parsley may retard this biennial's natural life cycle for a year, and entire plants can be cut and hung indoors from their stems to dry for winter use. |
#3
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Recipe - Bulgur Tabouli
In article , Charlie wrote:
On Sun, 05 Aug 2007 11:50:07 -0700, Billy Rose wrote: I've never heard of garlic in taboule before. I use a lot of garlic, just not in taboule. Typically, in France it is bulgur, lemon, olive oil, tomato, parsley, mint (spear), cucumber. I like to have it in the refrigerator as a snack. It's healthier than a salami sandwich. We always use onion, in addition to what you say, minus mint (she doesn't care for the mint).......often we add finely diced celery, sometimes cumin. Gralic is not a bad additon, sometimes I toss in a couple of minced cloves. Try it, you'll like it. (old commercial) Charlie In truth these things are like stews, you go to the refrigerator and see what you got and that's what you get. "Fraid I'm a nearly terminal Francophile. We spent 4 months in Castillon la Bataille (last battle of the 100 Year War), just east of Libourn. Lunch on "market day" was a rotisserie chicken, baguette, celery remoulade, bottle of red wine, and taboule(accent aigue). It became a sacrement. After lunch we would walk down to the Dordogne River to where the "vieux garcons" would play petanque in the afternoon, until their wives called them for dinner at 19:00 o'clock. As a result, I doubt I will ever change the way I make taboule(accent aigue). Too many happy memories. I did just try what to me was an odd north African dish (again like a stew) called a tagine. So far the ones that I have run into are meat and fruit served on rice or couscous. Unlike stews, where the flavors meld together, the ingredients in the tagine maintained their integrity of texture and taste and the result is like eating a kaleidoscope. Chicken Tagine With Couscous Serves 8 Recipe By: Karen Kirkwood Published in: CanWest News Service 1 tablespoons olive oil 2 tablespoons butter 4 whole chicken breasts -- boned, halved 4 chicken thighs -- skinned, boned 3 large red onions -- peeled, sliced 2 large white onions -- peeled, sliced 1/2 teaspoons each -- ginger, cloves, thyme 1 long cinnamon stick 1 small lemon (plain or salted)-- scrubbed, cut in eighths 1/4 cup liquid honey 1 cup chicken stock 1 cup Riesling 1/2 cup each -- sliced dried apricots and golden raisins 1/4 cup each -- shelled pistachios and large pitted green olives Melt butter in oil in a medium-hot fry pan. Pat chicken pieces dry with a paper towel and add to hot oil, cooking on one side until browned, then turning. Arrange in a large casserole, tagine, or Dutch oven. Cook onions in the same pan, cooking until transparent. Add spices and cut lemon and continue cooking until lightly browned. Add liquid honey, chicken stock and Riesling. Sprinkle with dried fruit, pistacchios and green olives, halved. Stir well. Cover and bake at 350 F for about 1 hour, checking to see that it doesn't dry out. When very fragrant, taste and correct the seasoning with salt. Serve over hot couscous, piled on a large platter. A tagine is an earthenware casserole found in every Morrocan kitchen. But it's fine to use a Dutch oven. -- -- FB - FFF Billy http://angryarab.blogspot.com/ |
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