Tabbouleh Armenian Cracked Wheat Salad Food

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

MEDITERRANEAN CRACKED WHEAT SALAD

Steps:

• Rinse cracked wheat (bulgur) and put in a large bowl. Add hot broth, cover and let it stand until all liquid is absorbed (20-25 minutes).
• Let cool and fluff with fork occasionally.
• Add scallions, mint, cilantro, cucumber, olives and roasted pepper; mix well.
• Mix together garlic, olive oil, lemon (or lime) juice salt and pepper and add to salad.
• Stir in feta cheese, cover and refrigerate until ready to serve.

ARMENIAN BULGUR SALAD (ITCH OR EECH)

Steps:

• In a large sauté pan over medium high heat, warm the olive oil then cook the onions and green pepper just until the onion begins to soften, about 8 minutes. Add the garlic and cook for just one minute. Add the chopped tomatoes, salt, pepper and cayenne and cook covered for 10 minutes. Add the water and bulgur. Stir to coat the bulgur. Cover and cook on low heat for 10 more minutes. Remove from the heat, stir and cover for an additional 10 minutes.
• Allow to cool to room temperature. Stir in the lemon juice before refrigerating.
• Top with green onion, fresh parsley and a drizzle of extra virgin olive oil before serving.

CLASSIC TABBOULEH SALAD

Steps:

• Gather the ingredients.
• Put the bulgur in a medium bowl and sprinkle it with 1/2 teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened.
• While the bulgar sits, make the dressing. Pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency. Or, whirl the olive oil, lemon juice, and garlic in a blender .
• Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Blend until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like.
• Remove the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber. Set aside.
• Check the bulgur: It should have absorbed all of the water, but there may be a bit in the bottom of the bowl. It should also be tender to the bite. If it's not, stir, cover, and let sit for 10 more minutes. If it's tender and there's water in the bowl, either drain the bulgur in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl.
• Pour the dressing over the bulgur and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to mix.
• Serve immediately or cover and chill (up to overnight). Enjoy.

LEMON-MINT AND TABBOULEH SALAD

Steps:

• Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)

TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)

Steps:

• Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
• Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
• Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
• Place over the cool bourghul and mix well.
• Serve.
• Refrigerate any left overs for about 2-3 days.

WHEAT BERRY TABBOULEH SALAD

Steps:

• Place water in large bowl.
• Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
• Thoroughly drain and pat dry.
• Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
• Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
• Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
• When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
• Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
• Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
• Garnish with remaining diced tomatoes and a few whole mint leaves.
• Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.

TABBOULEH - ARMENIAN CRACKED WHEAT SALAD

Steps:

• Soak bulgur in cold water to cover, for an hour or so.
• Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
• Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
• It is important that vegetables be minced very fine.
• Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
• The leaves are used to scoop up the salad.
• Prepare the mixture early enough so flavors blend.

VEGAN BULGUR SALAD WITH CHICKPEAS

Steps:

• Pour the vegetable broth into a saucepan and bring to a boil. Add the bulgur, cover, and remove from the heat. Let stand for 5 minutes. Transfer to a bowl, loosen with a fork, and let cool slightly.
• Drain and rinse the chickpeas. Add them to the bulgur and stir.
• Add the chopped herbs, olive oil and chili flakes, salt, and pepper to taste.