Tabbouleh
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 348. Vision transcription from the scanned page; needs review.
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Ingredients
- 3/4 cup bulgur
- 1/2 medium cucumber, seeded and coarsely chopped (1 cup)
- 1/2 cup snipped parsley
- 6 green onions, sliced
- 1/4 cup olive oil or salad oil
- 1/4 cup lemon juice
- 1 teaspoon dried mint, crushed
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 2 medium tomatoes, chopped
Instructions
- Rinse bulgur in a colander with cold water. Drain.
- Combine bulgur, cucumber, parsley, and onions.
- For dressing, in a screw-top jar combine lemon juice, mint, garlic salt, and pepper. Cover; shake to mix. Pour over bulgur mixture. Toss to coat. Cover and chill 4 to 24 hours. Before serving, stir in tomatoes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Traditional Tabbouleh.JPG" by Artusername; license: CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0); source: https://commons.wikimedia.org/wiki/File:Traditional_Tabbouleh.JPG. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.