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Hello all, Mary Ellen here.

What will you be watching Sunday evening? If you’re not a football fan, you’ll be needing to find a good video since the tv will basically be held captive by all things football-ish! Got a good book to read, or maybe a quilt to work on?

Just in case you have to take a dish to a party, here is a recipe for some delicious taboulleh from a former member of our guild. And it’s relatively healthy eating as well! I’ve just copied and pasted it in here so the asides are not mine.

Here’s the basic taboulleh (or tabouleh or tabouli or tabbouleh or…..) recipe.  My friend from Lebanon taught me how to make it.  I’ve made it several times over the years, so I really don’t follow a recipe, per se.   There’s no real exact measurements, so all is done to taste.

2 bunches flat leaf parsley, chopped fine
1/2 medium sweet onion, minced
finely diced tomato (I use 3 to 4 plum tomatoes, you could use one beefsteak — seeds removed before dicing)
Juice from one lemon
Juice from one lime
1/2 cup EVOO
2 to 3 pinches kosher or sea salt
Up to 1 cup cracked bulgar wheat (uncooked)

Combine all diced/chopped/minced ingredients in a medium-sized bowl.  Pour the olive oil from the bottle while circling around the bowl 3 or 4 times.  Squeeze the lemon and lime directly on top.  Add the salt and mix all until well combined.  Add the bulgar wheat (I usually use 3 or 4 handfuls) to preference.  Mix well.  Cover and refrigerate  several hours (overnight).  The bulgar wheat is softened by soaking up the olive oil and the juices.  Stir once more before serving.

Serve with hummus and chips or pita bread wedges (sometimes at home, I’ll just put in a bowl and eat with a spoon).

BTW we’ve made a few technical adjustments on our side of this blog. If you are experiencing any difficulties related to the blog, please let me know via a comment or use my e-mail address available in our guild directory. Thanks.

2 Comments

  1. Loretta says:

    Came through fine. Recipe looks so good.

  2. Marie says:

    Received
    Haven’t made tabouli in ages

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