Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 A while back, I shared a few Taboullej recipies. I have finally come up with the righ combination of everything for my tastes. I have made this one a few times and like it very much. It is a variation of one found in the New York Times International Foods Cookbook. 1 1/2 cups #1 bulgar 3/4 cup lemon juice (to taste) 1/2 cup olive oil (to taste) 2-4 tomatoes 1 cucumber 1 bunch (about 10) scallions (green onions) 1-2 bunches of parsley 10-20 mint leaves 1 tsp sea salt 1 tsp fresh ground black pepper Add the lemon juice (fresh squeezed) and olive oil to the bulgar. Mix well to coat all the bulgar with the liquid. Add salt and pepper and mix again. Finely chop the tomato, cucumber, scallion, parsely and mint and add to the bulgar. Mix well. Let sit in refrigerator for 2 hours or until bulgar is soft. If the Taboullej is too dry, add water in small amounts to moisten. --- Tim Winders Associate Dean of Information Technology South Plains College Levelland, TX 79336 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 Hi Tim... we've corresponded before, and the recipe, while interesting, is *not* within generally accepted Natural Hygiene guidelines, which is one of the foci of this list, and is far from an optimal dietary item: it's very long on condiments, and includes grain. See much earlier post here on condiments as toxins/poisons. all the best, Bob Personal Health Creation Coach rawfood , " Tim Winders " <twinders@s...> wrote: > A while back, I shared a few Taboullej recipies. I have finally come up > with the righ combination of everything for my tastes. I have made this one > a few times and like it very much. It is a variation of one found in the > New York Times International Foods Cookbook. > > 1 1/2 cups #1 bulgar > 3/4 cup lemon juice (to taste) > 1/2 cup olive oil (to taste) > 2-4 tomatoes > 1 cucumber > 1 bunch (about 10) scallions (green onions) > 1-2 bunches of parsley > 10-20 mint leaves > 1 tsp sea salt > 1 tsp fresh ground black pepper > > Add the lemon juice (fresh squeezed) and olive oil to the bulgar. Mix well > to coat all the bulgar with the liquid. Add salt and pepper and mix again. > Finely chop the tomato, cucumber, scallion, parsely and mint and add to the > bulgar. Mix well. Let sit in refrigerator for 2 hours or until bulgar is > soft. If the Taboullej is too dry, add water in small amounts to moisten. > > --- > > Tim Winders > Associate Dean of Information Technology > South Plains College > Levelland, TX 79336 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2005 Report Share Posted August 23, 2005 hmm, i was thinking that recipe would be really good even without the bulgar, and just a fraction of the olive oil, salt, and pepper. but i'm doing the 5 day challenge starting wednesday. i need a jump start since veering off course on out of town trip early this month :-/ --------------------------- Thanks, Bob. While not optimal, it sure tastes good. :-) -- Mail Stay connected, organized, and protected. Take the tour: http://tour.mail./mailtour.html Quote Link to comment Share on other sites More sharing options...
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