Bulgur Parsley And Mint Salad Food

BULGUR AND MINT SALAD

Steps:

• Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
• Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
• Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
• Serve at room temperature.

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)

Steps:

• This recipe is a breeze if you have a food processor, a little more work if you don't.
• If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• Repeat with green onions, and add it bowl.
• Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• If you are making this for company, you might want to chop everything by hand.
• It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
• Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• Drain and squeeze as dry as possible, and combine with vegetables.
• Drizzle with lemon juice and olive oil.
• Add salt and pepper to taste, and toss thoroughly.
• You can be quite generous with the pepper.
• Refrigerate for about an hour, taste, and adjust salt and pepper.
• In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

BULGUR, PARSLEY, AND MINT SALAD

Steps:

• In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
• Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.

LEBANESE TABBOULEH

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.