Tabouli and Egyptian Bulgur Fruit Salad
This past week was very exciting for our Food Is Elementary classrooms. We made two North African recipes which were delicious! One recipe was called Tabouli and the other was Egyptian Bulgur Fruit Salad. Both recipes are quick, easy to make, and delicious. Both recipes start with Bulgur wheat, which is a cracked, dried, wheat that you can buy in the bulk section of many grocery stores. To cook it, you just cover it with hot, boiling water and let it sit for 10 min. Then, for Tabouli, you add tomatoes, cucumbers, parsely, mint, lemon juice and salt and pepper. For the Egyptian Bulgur Fruit Salad, you add dried figs, apricots, dates, cinnamon, lemon juice, and pomegranate seeds. The dried fruits can also be purchased in bulk at most grocery stores. The pomegranates are the only item in this recipe that could be difficult if you're not sure how to work with them. I have found that slicing them in half and soaking each half in warm water loosens the seeds from the pulp. Use your hands to break up the seeds from the pulp, gather the seeds and toss them in the salad for a fun, colorful taste of fresh pomegranate juice.
The children we w
orked with especially loved tasting the pomegranate seeds, and they all helped cut up the tomatoes and cucumber, squeeze the lemon (another favorite job) and stir the ingredients together for each recipe. I have added the recipes to this blog so that you might try them at home. Some adults last week suggested that the Egyptian Bulgur Fruit Salad would make a great breakfast and/or a special side dish for a holiday meal. A few also said they might add hot peppers to the Tabouli for an extra kick! Feel free to improvise. Enjoy!
Egyptian Bulgur Fruit Salad · 3 cups bulgur · 3 cups hot water · 1/2 cup chopped figs · 1/2 cup chopped dates · 1/2 cup chopped apricots · 1/2 tbsp cinnamon · 6 oz olive oil · 2 oz cup of fresh lemon juice · Kosher salt & pepper Method: Soak the bulgur in hot water for 10 minutes. Chop and measure dates, figs & apricots. Cut open the pomegranate and scrape seeds into the bulgur mixture using a spoon. Cut the lemon in half and squeeze the juice into a bowl containing the oil and cinnamon. Pour the liquid over the bulgur salad and mix well. Yield: 30, 2oz portions
Tabouli
- 3 cups bulgur wheat
- 3 cups hot water
- 2 tomatoes
- 1/2 cup green onions
- 1 cucumber
- 1/2 cup fresh mint
- 1/2 cup fresh parsley
- 2 tablespoons oil
- juice of 2 lemons
- salt/papper to taste (optional)
Method:
Soak the bulgur in hot water for appoximately 10 minutes. Add 1 cup each of finely chopped cucumbers and tomatoes. Add 1/2 cup chopped green onion. Add 1/2 cup chopped fresh mint and parsley. With a fork, whisk together the vinaigrette of oil and lemon juice, salt/pepper to taste. Pour the vinaigrette on the tabouli. Mix well.
- Elizabeth's blog
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