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Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes
From: seb@ee.duke.edu (Sahar E. Bou-Ghazale)
Subject: VEGAN: Tabouleh Salad
Message-ID: <2utcec$76r@news.duke.edu>
Sender: news@gpu.utcc.utoronto.ca (USENET)
Organization: Duke University EE Dept.; Durham, NC
References: <2tnmu9$822@nic.hookup.net>
Date: Thu, 30 Jun 1994 07:25:38 GMT
Archive-Name: vegan/tabouleh-salad2
Hello Beverly,
This is an authentic recipe, I hope you'll like it.
1 bunch of parsley, washed and finely chopped
2 medium tomatoes finely chopped
1 medium onion finely chopped
A dash of dried mint, or few green leaves finely chopped
1/4 cup olive oil (could use less)
1/3 cup lemon Juice (more or less depending on taste)
A dash of salt
A dash of pepper
1/3 cup bulgar or less (optionally soaked for 30 minutes)
(My family even skips the bulgar sometimes)
I hope this recipe works out for you, I usually fix it with
out measuring the ingredients. You may need to adjust the
lemon Juice and Oil according to your taste.
Enjoy.