Wednesday, April 13, 2011

Asheville Bed and Breakfast Tabbouleh Triumph Recipe

I would say it has been many years since some of our favorite guests, Jan and Amr have been to stay with us.  When they first stayed with us, they were a newly married couple and they left us this Asheville Bed and Breakfast Tabbouleh Triumph Recipe...Well, that's what I named it because my replication of Amr's able efforts was a triumph for me.  Trust me, it will be for you too as this side dish will become a healthy, awesome side to nearly any lunch or dinner meat you are serving and will become a crowd favorite. Now they have young children and getting away is not as easy as it was. Earlier days and the memory of Amr in my kitchen creating this dish, chatting about how he and Jan met, their early lives as children in Iraq and Jordan respectively will always be a fond memory of our earliest years of owning our Asheville Bed and Breakfast.

Enjoy the dish remembering we are a part of a much expanded world.



Tabbouleh Triumph Recipe:

1/2 cup course bulgar
2 cups chopped flat leaf parsley
1/2 cup mint
2 medium, ripe tomatoes, chopped
2 cucumbers (kirby or European-you won't have to seed the euro.)
peel them, seed of necessary and chopped up reasonably fine.
1 scallion, finely chopped
1/2 cup yellow pepper, chopped
small onion, chopped fine
garlic 2 small cloves minced
1 cup baby spinach
1/4 cup extra-virgin olive oil
1 fresh lemon juiced
1/2 tsp. salt
1/4 tsp. pepper


Pour 1 cup boiling water over bulgar with 1/4 tsp. of salt in a bowl.  Cover and let stand until it is tender.  (Dependent upon how soft you like it will take 20-30 minutes.  Drain this in strainer.  Press when cool enough to remove excess water.
Mix the bulgar with all remaining ingredients.

Let me know if you like it!  

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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