The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections From the Famed Zen Kitchen by Edward Espe Brown

Author:Edward Espe Brown [Brown, Edward Espe]
Language: eng
Format: mobi, epub, pdf
Tags: Non-fiction, food.cookbooks
ISBN: 9781590306727
Google: f_BToxqdOxgC
Amazon: B005ET9UYE
Barnesnoble: B005ET9UYE
Goodreads: 6376953
Publisher: Shambhala
Published: 2009-09-08T00:00:00+00:00

Tabbouli Salad

Bulgur makes a wonderful salad with a fragrant wheaty flavor. Part of the convenience of this salad is that the bulgur can simply be soaked before adding the other ingredients. The green of parsley, cilantro, and mint graces the basic recipe, while the variation allows for the addition of cucumber and tomato.

SERVES 4 PEOPLE

1 cup bulgur

2 cups boiling water

2 tablespoons olive oil

2 tablespoons lemon juice

2 cloves of garlic, minced

½ teaspoon whole cumin seed, freshly ground or minced

Salt

Pepper, freshly grated

2 green onions, minced

½ cup parsley, minced

½ cup cilantro, minced

½ cup mint, minced

¼ cup pine nuts, roasted, or walnuts, roasted and chopped

Soak the bulgur in twice as much water for 5 minutes to 1 hour until it’s tender. Drain any water that has not been absorbed and save it for soup or bread. Season with the olive oil, lemon juice, garlic, cumin seed, salt, and black pepper.

Combine the seasoned bulgur with the green onion and minced greens. (Use more of one of the other greens, if you do not have all three available.) Check the seasoning to see if you want more of anything. Serve garnished with the roasted pine nuts.

VARIATIONS

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