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I have a ton of mint (spearmint) in the backyard already. Is tabouli hard to make, or on second
- Thread starter dawnnys
- Start date
melissa-dallas
Well-known member
It's easy to make. No harder than cooking cereal, chopping veggies & making vinaigrette. I haven't
made it in years. Most of the time I think it is made with parsley but I think some people use both parsley & mint. If I had a whole bunch I think I would also make mint-infused simple syrup and keep it in the fridge.
made it in years. Most of the time I think it is made with parsley but I think some people use both parsley & mint. If I had a whole bunch I think I would also make mint-infused simple syrup and keep it in the fridge.
carol-whidbey-is
Well-known member
Dawn this is what I do
1 C Bulgar wheat
2 cups Boiling water
Let soak about 2 hrs
Pour into a bowl
Add 1 1/2 diced Tomtoe's (fresh)
1 cucumber diced
2-3 green onion diced
1-2 minced galic
2 Tbsp mint or more to your taste
1/4 c parsley
1/2 or more lemon juice fresh is best
1/4 c olive oil
a little red pepper if you like
Salt and pepper to taste
Mix all together just before serving I sometime add avacado Can be a salad or a dip
1 C Bulgar wheat
2 cups Boiling water
Let soak about 2 hrs
Pour into a bowl
Add 1 1/2 diced Tomtoe's (fresh)
1 cucumber diced
2-3 green onion diced
1-2 minced galic
2 Tbsp mint or more to your taste
1/4 c parsley
1/2 or more lemon juice fresh is best
1/4 c olive oil
a little red pepper if you like
Salt and pepper to taste
Mix all together just before serving I sometime add avacado Can be a salad or a dip
I use lots and lots of parsley, fresh tomato chunks, lemon, bulgar cooked in tomato juice
or water, a bit of olive oil, mint and a bit of onions & garlic. I use Moosewood version, then add more parsley. I've woke up craving it for breakfast. I'm sure whatever chemical compound is in parsley is now coursing through my blood system.
Let me know if you want the recipe.
or water, a bit of olive oil, mint and a bit of onions & garlic. I use Moosewood version, then add more parsley. I've woke up craving it for breakfast. I'm sure whatever chemical compound is in parsley is now coursing through my blood system.
Let me know if you want the recipe.
Tabouli from Moosewood Cookbook (akaTabbouleh)
Here's Moosewood's recipe with my notes at the end. I use this to remember the right ingredients, but proportion them to my own taste. If I recall correctly the first time I followed this recipe, there is much more bulgar than other ingredients.
Luckily, this method lets you prep all the ingredients separately, so you can combine them to your own taste.
Also, this recipe needs to marinate to develop full flavor, so while you can mix and eat it immediately, the full flavor will emerge within a few hours. It does degrade after a few days.
1 cup dry bulgar wheat
1 1/2 C boiling water*
1 1/2 tsp salt
1/4 C fresh lemon and/or lime juice
1 heaping tsp crushed fresh garlic
1/2 tsp dried mint
1/4 C olive oil
2 medium tomatoes, diced
1 packed cup freshly chopped parsley
1/2 C chopped scallions (including greens)
*************
OPTIONAL garnishes:
Feta cheese
olives
OPTIONAL to turn the tabouli into a meal:
1/2 C cooked chickpeas
1 C chopped green peppers
1/2 C coarsely chopped carrot
1 C chopped cucumber or summer squash
Combine bulgar, boiling water, and salt in bowl. Cover and let sit 15-20 minutes until bulgar is chewable.
To the bulgar, add lemon juice, garlic, oil, and mint and mix well. Refrigerate 2-3 hours.
Just before serving, add vegetables and mix gently. Correct seasoning.
Garnish with feta cheese and olives.
************
Mar's Notes: Okay...that's their version. I add in about half the bulgar, then everything else including the parsley, tomatoes and onions (But not the chickpea, etc). Then I look at the distribution. More bulgar? More parsley? It's your call. I know I don't use 1/4 C oil (closer to 2 TBL) and I may not use the full 1/4 C lemon juice because of the Larry Factor. I do add a good handful of chopped fresh mint and zest from the lemons. This is definitely one of those "taste and adjust, then readjust" recipes.
Perform PTDC** after every meal.
(*Instead of water, try other liquids, such as tomato juice, chicken broth, etc. I was reading Tabbouleh recipes and realized bulgar is just like cous cous. You add a hot liquid and leave it to plump. Can't get any easier than that. Some cooks consider it a culinary insult to make it simply with water. Feel free to experiment. If I make it with water and don't use it all here, we eat the rest for breakfast, like oatmeal...with brown sugar and cinnamon.)
(**PTDC = Post Tabouli Dental Check, necessary to find and remove clinging parsley in order to avoid frightening small children and prospective suitors.)
Here's Moosewood's recipe with my notes at the end. I use this to remember the right ingredients, but proportion them to my own taste. If I recall correctly the first time I followed this recipe, there is much more bulgar than other ingredients.
Luckily, this method lets you prep all the ingredients separately, so you can combine them to your own taste.
Also, this recipe needs to marinate to develop full flavor, so while you can mix and eat it immediately, the full flavor will emerge within a few hours. It does degrade after a few days.
1 cup dry bulgar wheat
1 1/2 C boiling water*
1 1/2 tsp salt
1/4 C fresh lemon and/or lime juice
1 heaping tsp crushed fresh garlic
1/2 tsp dried mint
1/4 C olive oil
2 medium tomatoes, diced
1 packed cup freshly chopped parsley
1/2 C chopped scallions (including greens)
*************
OPTIONAL garnishes:
Feta cheese
olives
OPTIONAL to turn the tabouli into a meal:
1/2 C cooked chickpeas
1 C chopped green peppers
1/2 C coarsely chopped carrot
1 C chopped cucumber or summer squash
Combine bulgar, boiling water, and salt in bowl. Cover and let sit 15-20 minutes until bulgar is chewable.
To the bulgar, add lemon juice, garlic, oil, and mint and mix well. Refrigerate 2-3 hours.
Just before serving, add vegetables and mix gently. Correct seasoning.
Garnish with feta cheese and olives.
************
Mar's Notes: Okay...that's their version. I add in about half the bulgar, then everything else including the parsley, tomatoes and onions (But not the chickpea, etc). Then I look at the distribution. More bulgar? More parsley? It's your call. I know I don't use 1/4 C oil (closer to 2 TBL) and I may not use the full 1/4 C lemon juice because of the Larry Factor. I do add a good handful of chopped fresh mint and zest from the lemons. This is definitely one of those "taste and adjust, then readjust" recipes.
Perform PTDC** after every meal.
(*Instead of water, try other liquids, such as tomato juice, chicken broth, etc. I was reading Tabbouleh recipes and realized bulgar is just like cous cous. You add a hot liquid and leave it to plump. Can't get any easier than that. Some cooks consider it a culinary insult to make it simply with water. Feel free to experiment. If I make it with water and don't use it all here, we eat the rest for breakfast, like oatmeal...with brown sugar and cinnamon.)
(**PTDC = Post Tabouli Dental Check, necessary to find and remove clinging parsley in order to avoid frightening small children and prospective suitors.)
Barefoot Contessa recipe uses lots of mint...
http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html
http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html
Spearmint syrup, as Melissa mentioned.This recipe is so good on fruit and would be good in Iced Tea.
Spearmint Syrup from Fine Cooking Magazine
1 small (3/4-oz.) bunch fresh spearmint
1 cup granulated sugar
1 cup water
Rinse the mint well & drain. Put the sugar in a small saucepan and place the mint on top. Crush the mint into the sugar with a wooden spoon to release its flavor. Add 1 cup water. Bring to simmer over medium heat, stirring frequently until the sugar is dissolved. As soon as the syrup starts simmering rapidly, remove it from the heat and set aside to infuse for 20 minutes. Strain, discarding the mint, and let cool to room temperature. Store in the refrigerator for up to two weeks.
Spearmint Syrup from Fine Cooking Magazine
1 small (3/4-oz.) bunch fresh spearmint
1 cup granulated sugar
1 cup water
Rinse the mint well & drain. Put the sugar in a small saucepan and place the mint on top. Crush the mint into the sugar with a wooden spoon to release its flavor. Add 1 cup water. Bring to simmer over medium heat, stirring frequently until the sugar is dissolved. As soon as the syrup starts simmering rapidly, remove it from the heat and set aside to infuse for 20 minutes. Strain, discarding the mint, and let cool to room temperature. Store in the refrigerator for up to two weeks.