Tabbouleh – تبولة

Ingredients:
1 cup Bulgur Wheat
2 cups Boiling Water
3 Plum Tomatoes, seeded and diced
2 Cucumbers, peeled and diced
3 Green Onions, diced fine
4 cloves Garlic, minced
1 cup fresh Flat-Leaf Parsley, chopped
1/3 cup fresh Mint, chopped
1 tsp Cumin, ground
1 tsp Salt
1/2 tsp Black Pepper, ground
1/2 cup Lemon Juice
2/3 cup Olive Oil

Directions:

  • In a large bowl, soak the Bulgur Wheat and Boiling Water for 30 minutes.
  • Using a cheese cloth, squeeze out any excess liquid from the Bulgur Wheat.
  • Return to a bowl and combine all ingredients. Mix well.

NOTES: Tabbouleh was another New York discovery for me – not having ever experienced it in Georgia or Ohio. I fell in love with it. It is light and fluffy and highly flavorful. Thanks to my love Michael for introducing it to me.

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Chili con Carne

Ingredients:Vegan Vegetarian Variation
2 cloves Garlic
1 Bay Leaf
2 Tbsp Chili Powder
1 Tbsp Cumin Powder
4 Jalapeño Peppers, diced (remove ribs and seeds)
2 Poblano Peppers, chopped (remove ribs and seeds)
1 Red Bell Pepper, chopped (remove seeds)
1 Yellow Bell Pepper, chopped (remove seeds)
2 cans Red Kidney Beans, strained
1 can diced Tomatoes
4 cups Tomato Juice
1 lb. Ground Beef
2 Chipotle Peppers, dried, diced
1 lg Onion, chopped
1 cup (1 can) Corn
2 cups Tortilla Chips, crushed (like a powder)
2 Tbsp unsweetened Cocoa powder

Directions

  • Combine Ground Beef, Garlic, Onions, and all fresh Peppers into a large sauce pan. Drain grease when meat is brown.
  • Add Tomatoes, Tomato Juice, Beans, Bay Leaf and all dried ingredients (except Coco Powder) to the mixture, and cook on low heat for 30 minutes.
  • Add Coco powder, and cook for another 15 minutes.
  • Serve.

Variations:
Instead of using Ground Beef, use Turkey or Chicken.

M›Ṽ/Ɣ – Omit the Meat, using instead 1 cup Bulgar Wheat. Put the Bulgar Wheat into the sauce at the beginning so that it can dehydrate and absorb the spices.