| Tabbouleh |
Serves 6
Ingredients
1/3 cup fine bulghur
750 g tomatoes, cut in 1/2-cm cubes
1 cup flat leaf parsley, finely chopped
1/4 cup mint leaves, finely chopped
1/2 tsp ground allspice
Salt and pepper to taste
2 Tbsp lemon juice or to taste
1/4 cup olive oil
1. Rinse the bulghur in several changes of water, leave to soak for 15 minutes, then drain well and place in a large mixing bowl.
2. Add the tomatoes to the bulghur, then the parsley and mint. Season with the allspice, salt and pepper, then add the lemon juice and olive oil.
3. Mix thoroughly. Adjust seasoning if necessary and serve with pita bread.
This recipe was first published in the Appetite Recipe Annual 2010.
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