فارسی English
Select Language:
Share
Random Videos
Celery Stew (horeshte Karafs)
Friday, January 06, 2012
Okra Stew (Khorak Bamia)
Thursday, June 23, 2011
How to make Tabouleh (bulghur salad)
Ingredients

4-6 servings

  • 1 bunch parsley (150g)
  • 4 small tomatoes
  • 1 cup couscous (fine bulghur, also known as cracked wheat)
  • 1 cup boiled water
  • 1 cup chopped cucumber
  • 1 small red onion
  • Juice of 3 lemons (freshly squeezed)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 5 tablespoons olive oil 
Directions
  • If using couscous, mix boiling water and couscous in a small bowl and set aside for 3 minutes to cool.
  • If using bulghur, mix bulgur with boiling water, cover and set aside to cool for 15 minutes.
  • Finely chop onion, tomatoes, cucumber and parsley and place them into a big salad bowl.
  • Add cooled couscous or bulgur, salt, pepper, olive oil and lemon juice to the bowl and mix well.
  • Now enjoy (nooshe jan). 
Cooking Tips
When making kebab and you’re using wooden skewers to make kebabs, soak them in water for 30 minutes before use.
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
© 2019 All Rights Reserved To the Mehmane Sofreh Farzi Co.
Powered by Golgraphic