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Receta Bulgur Salad (Tabbouleh)
by Bob Vincent

Bulgur Salad (Tabbouleh)

This is a different take on Tabbouleh. Many recipes include Mint with the Parsley. I have included Middle Eastern spices and Feta cheese instead which make for a more substantial salad. After assembly the salad is best if refrigerated for several hours so flavors can meld before service. Parsley is key, so use plenty. I have cut back on the amount of spice I usually include as some may not like as much as I do. The salad keeps well if you have leftovers.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Middle eastern
  Raciónes: 8

Ingredientes

  • 2 Cups Bulgur Wheat (small or medium grain)
  • 5 Roma Tomatoes, seeded & diced
  • 1 Large Cucumber, peeled, seeded & diced
  • 1 Small Zucchini, diced
  • 1/2 Red Pepper, seeded & diced
  • 2 Cloves Garlic, pressed & minced
  • 1 Bunch Scallions, finely chopped
  • 1 Large Bunch Parsley, finely minced.
  • 4 oz Feta Cheese, crumbled
  • 4 oz Olive Oil
  • 4 oz Lemon Juice
  • 1 tsp Zatar
  • 1 tsp Aleppo Pepper
  • 1 tsp Sumac
  • 1 tsp Turkish Seasoning (I use Penzey's)
  • Salt & Pepper to taste

Direcciones

  1. Prepare Bulgur Wheat according to directions. I usually do this a day ahead, refrigerate and fluff just before assembling the salad.
  2. Add all remaining ingredients to fluffed Bulgur Wheat and mix until combined.
  3. Taste for seasonings/spices and acid. Adjust accordingly.
  4. Refrigerate several hours before serving.