Lebanese tabouleh salad is nice


4 cups boiling water
1 cup bulgar wheat, raw
1 1/2 cup fresh parsley
1/4 cup fresh mint, minced
3/4 cup scallion, chopped
3 medium tomatoes, chopped
2 cucumbers, peeled and diced
1/2 cup lemon juice
1/4 cup olive oil
1-2 teaspoon salt
freshly ground pepper to taste

Pour the boiling water over the bulgar wheat and let stand, covered for 2 hours until the wheat is light and fluffy. Drain the water by putting the wheat in a strainer. Combine the wheat and the other ingredients and chill for one hour.

 

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I just had Indian Butter Chicken but it was frozen in a box..

 

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I don't really like middle eastern foods. The flavors just don't work for me.

 

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Wouldn't happen to be that dislike of Curry would it

Personally I like Lamb Shakuti it is an indian dish that I really like.

It's not just the curry. I don't like tabouleh, hummus, falafel, eggplant, etc.

 

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Sorta hummus but it's not

Olive oil. The real green stuff
salt
cumin
garlic powder
1 can refried beans

This works quickest in a food processor but it's not required if you're using refried beans. You can substitute a drained can of any sort of beans you like but then use a food processor to make the beans in to a spread. To be authentic me, use a can of chickpeas.

Mix enough olive oil with the refried beans until it's the consistency you want. I like a rather thick paste.

Add salt. Put some salt in, taste, repeat as needed.

Add cumin. Use same method as salt.

Tadaa, you're finished. Goes great with a pita or flour tortilla. Best with potato chips.

 

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1) kibbe
this is best if you have a meat grinder, if not you can use a food
processor to grind up the onion and garlic and add separately to the
meat.
1st set aside - 2 cup cracked wheat, bulghar; soaked for 1 hour

2 pounds lean meat, coarse grind
1 md onion
garlic
2 tbsp mint, cinnamon, cumin
salt, pepper, cayenne to taste
add to grinder
1 handful of meat at a time
1/4 c green onion, parsley, lemon juice
add small parts each to the meat grinder to get it all mixed well
after all has been through grinder, run it through again

when it tastes right start adding the burghal to the bowl, it should
have about doubled in size
if the wheat soaks up too much of the seasoning, add more. just about
every family has different levels of taste. i always liked more onion
and lemon.
set that aside. make the hashweh filling.

in a small skillet, add 4tbsp butter,1 cup diced pork chop, 1/2 cup pine
nuts, 1/2 cup green onion. saute until pork is done.

take cold kibbe and and make flat meat patties. keep a bowl of ice water
to dip your hands in to keep meat from sticking. take one meat patty,
place 1 spoon of filling in center with one pat of butter, place another
patty on top, seal it good, using the water on your hands to seal

drop into large skillet, hot oil, about 4 min each side (kinda like
fried chicken) let them cool about 5 min before eating, have napkin
ready!

 

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