Armenian
Church of the Holy Translators
38
Franklin Street, Framingham, MA 01702
RECIPE OF THE WEEK
TABBOULEH
For 6 people
2 bunches of fresh curley parsley
1 bunch of fresh mint if available
or 1 tbsp dry mint
2 medium size onions
1/4 cup of fine bulgur
2 large tomatoes
1 fresh lemon squeezed
1 tsp salt
1 sprinkle black pepper
1/4 cup olive oil |
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Note: If you prefer to chop the parsley and mint in the food processor you can do that by chopping a small bunch a bit before putting it, then do the pulse process and count to five three times by stopping for a second in between. If you feel it needs more chopping do one more count to five.
Start by washing all vegetables then put aside to drain. Wash bulgur and squeeze to rinse out of water then put in a medium size bowl and spread with spoon.
Chop parsley, mint and onions to medium thin and add to bowl.
Chop tomatoes thinly and put in collander to let extra juice drain then add to bowl.
Squeeze in a small bowl the lemon, then add the salt, pepper and olive oil, mix them all together. Pour the lemon mixture into the tabbouleh and mix well.
If it needs extra oilve oil or salt after you taste, you can add it slowly as you go along until you feel the consistency is good. Tabbouleh should be fluffy and not too juicy.
Enjoy eating the tabbouleh with lettuce. |