Mangalorean Recipes

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Tabbouli Salad

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Ingredients

Quantity
Measure
Ingredients
2 Flakes Garlic
3/4 Teacup Lapsi (Broken wheat, Bulgur) *
3 Tablespoon Lime Juice
1 Bunch Mint Leaves (Pudina)
1 Tablespoon Olive Oil
4 Nos Onion Leeks
1 Bunch Parsley
1 Teaspoon Pepper Powder
1 Salt-Spoon Salt
3 Ball Tomatoes

Method

* Bulgur: see note in Glossary/Staple Foods

Cover bulgur (whole wheat) with warm water and soak for 15 minutes. Squeeze out excess water. Mix in the lemon juice, crushed garlic , salt and pepper. Allow this to rest until bulgur is soft, about 30 minutes.

Wash the mint and parsley well and dry it. Chop parsley (bagdoonis) and mint finely using a knife or food processor (if using a food processor it helps to use the pulse in order to prevent chopping to fine and turning the herbs to a puree).

Combine the mint, parsley, scallions (both white part and leaves - finely sliced( and tomatoes, sliced and bulgur mixture . Toss with olive oil as desired. Add lemon juice, salt or pepper as desired to adjust the taste.

Serve with small romaine lettuce leaves, use them as scoops.

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