[Update my dinner status], I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
SALAD
use coarsemedium
_not_ fine
including stems*
- 10 lg Radishes; diced
- 1/2 c Fresh lemon juice
(abt. 3 to 4 lemons)
(optl.)
ADDITIONAL
Preparation
*Use a little more if needed, until the mixture is nice and green. Rinse bulgur. Pour enough boiling water over it to cover by 1" (about 3 to 4 c.) Let stand about 30 minutes, or until bulgur is light and fluffy. Drain off excess water in colander, then squeeze with your hands to remove any more water. Mix with vegetables, tossing often. Add lemon juice, oil and spices. Use bread wedges (Syrian bread if possible, or fresh pita bread cut in strips), escarole or lettuce leaves; line platter. Put tablespoonful on bread or lettuce leaf; roll and eat. (Or can be served as a salad.) Should be served immediately after preparation. Yield: 6 to 8 servings. Yummy! Authentic Middle Eastern version - _no_ mint! Good with grilled fish. From Sandy Vasquez, at her 07/07/89 Lebanese cooking class at The Cookbook Cottage, Louisville, KY. Sandy is Lebanese, grew up in Honduras, emigrated to Miami and now lives in Louisville with her husband and son. Tried 07/21/89. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Cuisine: Uncategorized
Main Ingredient:
Tags:
Grains,
Side dishes,
Vegetables,
Olive oil,
Onion,
Parsley,
Pita,
Green Onion,
Tomato,
Lemon,
Lettuce
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