Woo Woo Tabbouleh Sallye Recipes

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

WOO WOO

Steps:

• Fill a cocktail shaker with ice then add the vodka, peach schnapps, cranberry juice and a few drops of lime juice. Shake really well then strain into a tumbler with extra ice. Garnish with a wedge of lime.

TABBOULEH SALAD

Steps:

• Cover the bulgur with water in a medium bowl and soak for 30 minutes. Drain well and set aside.
• Add the soaked and drained bulgur, parsley, scallions, tomatoes, mint, olive oil and lemon juice to a large bowl and season with salt. Mix with your hands until well combined and transfer a serving platter. Garnish with torn mint leaves and lemon wedges.

WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD

Steps:

• Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
• Add onions, parsley, mint, and tomatoes and mix well.
• Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

WOO WOO

Steps:

• Fill a Collins glass with ice. Add the vodka, peach schnapps and cranberry juice.

TABBOULEH I

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

WOO-WOO TABBOULEH (SALLYE)

Steps:

• Peel and quarter white onion Cut tomatoes into quarters Place these items in food processor and pulse until finely chopped Transfer to large mixing bowl
• Wash parsley, cut off stems Wash mint leaves Cut green onions, including green part into 2" pieces Place these items in food processor and pulse until finely minced Set aside
• Wash and rinse bulgur several times until water runs clear Add to tomato mixture and mix well Set aside for one hour to allow tomato juice to absorb into and expand the bulgur
• After an hour, add parsley mixture to bulgur mixture and stir to combine all ingredients Set aside
• Mix tomato paste, oil and lemon juice in bowl and whisk until thoroughly combined (Do not stint on mixing time or oil will separate) Fold into bulgur mixture until well coated Season to tase with salt, black and cayenne pepper.
• Note: Sometimes I substitute one bunch of cilantro for one of the bunches of parsley--it just gives a little extra kick to the dish.