Taboule
components:
30 gr. bulgur
600 gr. tomatoes
50 gr. onion
3 bunches parsley
70 gr. mint
1 / 4 CB. sweet cinnamon
1 / 2 CB. fresh spice
1 / 4 CB. sweet pepper
salt
juice of 1 lemon
150 gr. virgin olive oil
instructions
Rinse the bulgur wheat 2-3 times and put the bowl in which to serve the salad. Cut the tomatoes into small cubes. Sprinkle with the chopped tomatoes and their juice to bulgur. Chop the onions and pour over tomatoes. Rinse and dry the parsley and chop finely with a sharp knife. Finely chop and mint. Add the spices over the onions and let the mixture, without stirring, for about half an hour to soften the bulgur and absorb all the juices. Season with cinnamon, allspice, salt and pepper. Add the lemon juice and olive oil, stir and serve.
30 gr. bulgur600 gr. tomatoes
50 gr. onion
3 bunches parsley
70 gr. mint
1 / 4 CB. sweet cinnamon
1 / 2 CB. fresh spice
1 / 4 CB. sweet pepper
salt
juice of 1 lemon
150 gr. virgin olive oil
Rinse the bulgur wheat 2-3 times and put the bowl in which to serve the salad. Cut the tomatoes into small cubes. Sprinkle with the chopped tomatoes and their juice to bulgur. Chop the onions and pour over tomatoes. Rinse and dry the parsley and chop finely with a sharp knife. Finely chop and mint. Add the spices over the onions and let the mixture, without stirring, for about half an hour to soften the bulgur and absorb all the juices. Season with cinnamon, allspice, salt and pepper. Add the lemon juice and olive oil, stir and serve.