March 21, 2009
Finally I have gotten around to making my signature tabouli...just gotta put up the recipe.. Here is the pic though! I'm not too happy with the picture, but it will have to do for now.
A month or so later......
The base recipe that I am providing is for approximately 4 people. If you want to make more, measure 1/2 cup extra per person and just increase the remainder of the vege ingredients.
Now be warned - I never make tabouli to a specific formula. It always depends on how many people I am making it for and I usually just taste it at the end and add in whatever else I think is needed. The recipe below is a good basis to start with. You may need to adjust it.
Ingredients (4 Person)
2 cups cracked wheat
3-4 Tomatoes, diced
1 Onion, diced
Small bunch Spring onions (if on hand and if you prefer - not essential)
1 bunch parsley
1-2 Chillies, diced
2-3 tablespoons tomato paste
1 tablespoon red pepper powder
2 tablespoons Oil
Salt and pepper
1 1/2 cups Boiled Water
2 lemons, juiced
1. Add hot water to the cracked wheat and mix, let it stand, cover the top of the bowl so the cracked wheat softens.
2. Chop up all the vege ingredients and add to the mix.
3. Add in seasonings and tomato paste.
4. Wash your hands well and then use them to mix and squish the ingredients together like you are kneading dough. (You can use spoons to mix but this method is better.)
5. Taste test before serving - you may need to add in more lemon juice, oil, salt, more tomatoes or parsley depending on what you think it is missing.
6. Serve with lettuce leaves, Pohca (Cheese pastries)...yummo.
Okay I have finally gotten around to putting up the recipe...I had to remake this to jolt my memory!
This can be made without the mince meat.
6 small capsicums
1 cup rice
1 onion, diced
parsley, small bunch
mince meat, 150g cooked
salt & pepper to taste
1 tablespoon tomato paste
1/2 cup water
Making the Filling
1. Cook the onion and the mince together until the mince is brown
2. Add in the washed rice and cook a little
3. Next add in water, you don't want to add too much because you want to keep filling al dente. It will cook again once you stuff the capsicums.
4. Finally as you are about to take it off the heat, add in tomato paste and give it a mix. Add in seasonings.
5. Sprinkle in parsley and mix until it wilts.
6. Stuff into capsicums
7. Line the stuffed capsicums into a pot add some water to cover 1/3 of capsicums and cook until the capsicums are soft - about 40 minutes or so.