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2 cups Crane's Spiced apple cider
1/2 t. cracked black pepper
1/3 cup apple cider vinegar
1/4 t. salt
1/4 cup white sugar
1 cup vegetable oil

Process in a food processor and store in refrigerator for 2 weeks. Makes 2 1/2 cups.

a heartier version than the more typical style of tabouli found in many middle-eastern restaurants; most likely Turkish/Kurdish in origin.
(Inspired by Mollie Katzen's terrific recipe from the original Moosewood Cookbook)

NOTE: You really want to start this recipe 4 or so hours before serving. The bulghur mixture needs to chill thoroughly several hours. Then you can add the rest of the stuff and serve after mixing well...

- 1 cup dry bulghur wheat
- 1 & 1/2 cups boiling water
- 1 & 1/2 tsp coarse kosher salt
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup GOOD extra virgin olive oil
- 1 & 1/2 tsp (heaping) finely chopped/minced garlic (not crushed)
-2 or 3 tablespoons of finely chopped fresh mint leaves (a mid-sized handful)
(you can substitute about 1 tsp of dried mint if fresh is seasonally unavailable)
- 1/2 packed cup of finely chopped scallions including the greens
- 1 packed cup (or more) finely chopped fresh curly parsley.
(a bit less if using flat leaf Italian parsley - either type is great)
- fresh ground black pepper
- 3/4 cup finely diced (1/4 inch dice) grape or cherry tomatoes
(Roma tomatoes are fine too... but grape tomatoes hold together much better)

1. combine the bulghur, boiling water and salt in a big bowl. Mix well then cover and let it stand 20 minutes until the bulghur is tenderized/chewy.
2. Add the lemon juice, olive oil, garlic and mint and mix well. refrigerate in the bowl (covered) at least 3 to 4 hours.
3. Add a fair dose of fresh-ground black pepper, the tomatoes, scallions and the parsley. Mix thoroughly. Adjust seasonings if necessary.
4. garnish with good feta and chopped kalmata (or black) olives

(other stuff I sometimes add at serving time... grated/shredded carrots, chickpeas, diced cukes or summer squash, chopped red or green bell pepper, diced chilled cooked beets... etcetera).

from the sooner-or-later-to-be-released ThirdStone Kosmikarmic-Kookbook © 2006-2009, ThirdStone Press