++ [ originally posted by lacrease ] ++
I wanna get into cooking?? Wondering if this rather international community has any recipes or are into the fine art of stuffing themselves.....
3 cups of finely chopped flat leaf parsley
1/2 cup of finely chopped mint
4 or 5 finely chopped spring onions ( with the green parts )
4 tomatoes medium size chopped into small cubes
100g of fine burghul
1/2 cup lemon juice
4 tbs olive oil
Salt and Pepper
** Important **
When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.
Soak the burghul in cold water for 1/2 an hour then drain. Mix all the ingredients together, taste and adjust seasoning if needed. Serve with lettuce leaves .
1 tbls tomato paste
1 tspn salt
¼ tspn ground white pepper
a dash of ground ginger
5 cloves garlic, crushed
¾ cup lemon juice
½ cup vegetable oil
PREPARATION:
Mix all ingredients above. Soak for 24 hours in the refrigerator.
Place in an oven tray. Place tray in a 220°C oven for 30 minutes. Lower heat, cook for 30 minutes or until tender (or thread chicken pieces onto skewers, alternate with mushrooms if desired).
Serve accompanied with french fries and garlic purée.
++ [ originally posted by NeLLy ] ++
tabouleh recipe:
Serves 4
3 cups of finely chopped flat leaf parsley
1/2 cup of finely chopped mint
4 or 5 finely chopped spring onions ( with the green parts )
4 tomatoes medium size chopped into small cubes
100g of fine burghul
1/2 cup lemon juice
4 tbs olive oil
Salt and Pepper
** Important **
When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.
Soak the burghul in cold water for 1/2 an hour then drain. Mix all the ingredients together, taste and adjust seasoning if needed. Serve with lettuce leaves .