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Page 3
Tabbouleh (serves 4 to 6)
2-1/2 cups boiling water 1/4 cup minced fresh parsley 1/4 cup minced fresh mint 1 small Bermuda or Spanish onion, peeled and chopped 1 large tomato, cored, seeded and coarsely chopped 3 to 4 tablespoons fresh lemon juice 4 to 5 tablespoons fresh lemon juice 3/4 teaspoon salt (to taste) 3/4 teaspoon freshly ground black pepper (to taste) Place the bulgur in a large, heat-proof bowl. Add the boiling water and let stand 20 minutes. Drain well, then bundle into a clean, dry towel and squeeze out as much water as possible. This step is important because it keeps the salad from becoming mushy. Return the bulgur to the bowl and add all the remaining ingredients; toss lightly. Taste and adjust the lemon juice, oil, salt and pepper as needed. Toss lightly again. Cover and refrigerate the salad for several hours. Toss again before serving on a bed of lettuce. (Taken from the American Century Cookbook by Jean Anderson [New York, NY: Random House, 1997])
The copyright of the article Ramadan--The Month of Fasting - Page 3 in Culinary History is owned by Carey Draeger. Permission to republish Ramadan--The Month of Fasting - Page 3 in print or online must be granted by the author in writing.
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