Tabouli
This recipe was originally written in Kazakh (see Табули) by Jonathan for his Kazakh II class in summer 2005; it's now been translated and expanded. (See Resources#Recipes for more recipes.
Ingredients
To make enough for lots of hungry people and to have leftovers to send home with people and keep for yourself (a big bowl's worth), you'll want these approximate quantities of the intgredients:
- 2½ cups bulghar
- 5 cups water
- 1½-2 very large cucumbers, or 3 normal ones
- 1½-2 very large tomatoes, or 3 normal ones
- enough parsely for a large handful when chopped
- enough mint leaves for a small handful when chopped
- about 5 stalks of green onion
- 3 or 4 cloves of garlic
- ½ large lemon's worth of juice, or 1-2 small lemons' worth
- several tbsp honey
- about twice as much olive oil as honey
- a certain amount of cumin
- about half as much allspice as cumin (optional)
- about half as much pepper as allspice (optional)
- about half as much salt as pepper (optional)
Instructions
Boil water, and pour over bulghar spread into a cake pan; cover and let sit for an hour. Mix together olive oil, lemon juice, cumin, salt, pepper, and honey. Dice [seeded] cucumbers, [seeded] tomatoes, parsely, mint, garlic, and green onion. An hour after adding the bulghar to the water, mix the diced vegetables, sauce, and bulghar together in a big bowl. Put in the fridge to cool for at least an hour before serving.
