Tabouli
Suzanne Harrill – I learned this simple recipe from an Armenian Friend many years ago
½ c bulgier wheat
3 bunches of parsley tops chopped. You can use a food processor.
1 cup thinly sliced green onions including green tops
2 ripe tomatos chopped small
¾ c fresh lemon juice
½ c olive oil
Salt to taste
Pour hot water over ½ c bulgier wheat and let it sit 20 minutes. Pour off excess water.
Toss all ingredients. Adjust with more lemon or olive oil according to your taste. Enjoy.
Variations
- add chopped cucumber
- add chopped mint
- add chopped green pepper
- substitute cooked quinoa for the bulgier wheat
Syrian Chicken Soup
From Ann Erard
Day 1 make the stock. Boil the following ingredients for 2-3 hrs. When chicken falls away from bones, remove meat and add chicken to pot. Cool and refrigerate. Skim the fat off the top.
1 chicken ~3 lbs
4-6 stalks celery chopped
6 carrots sliced
1 large onion diced
2 turnip diced
10 pepper corns
¼ c parsley
4 quarts water
Day 2
Heat up stock (add more water if needed), add following and boil till tender, ~20min.
4-6 stalks celery chopped
6 carrots sliced
1 large onion chopped
4 large zucchini squash
2 turnips chopped
1-2 cloves garlic minced
1 cinnamon stick
salt and pepper to taste
Add cooked rice or brown rice and serve.
To make this a vegan dish. Boil all the vegetables to make broth. Add sliced tofu, or white beans.
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