Mediterranean Cuisine

Salads

Taboulleh

2 bunches of curley parsley

1/2 c. bulgar wheat

1 cucumber, peeled, seeded and cubed

3 roma tomatoes, seeded and cubed

2 green onions, diced

juice of 2 lemons

olive oil

salt and pepper

Rinse and trim stems from parsley. Cut until fine. Place bulgar wheat in 1 c. of cold water and let stand for 30 minutes until water is absorbed. Combine with all ingredients. Toss and let stand 30 minutes         before serving.

Fetoush

1 head of romain lettuce, cleaned and torn into bite size pieces

2 roma tomatoes, cubed

1 bell pepper, seeded and sliced

1 samll red onion, sliced

1 cucumber, peeled and sliced

2 T. sumac

juice of two lemons

olive oil

1 piece of pita bread, torn into bite size pieces

Toss all ingredients. Add pita bread just before serving.

Tomatoes & Bulgar

4 roma tomatoes, seeded & diced

1 cucumber, diced

1 glove garlic, minced

1/2 c. bulgar

juice of 1 lemon

2 T. olive oil

2 T. dried mint

salt & pepper to taste

Soak bulgar in cold water to cover for 15 minutes. Drain. Add all ingredients and mix well. Let sit 30 minutes before serving.