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Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Lemons, parsley and mint are the stars of this recipe. But you may prefer a little less lemon juice. I used windfalls from my Eureka lemon tree because they have the intense flavor I like. If you are using the sweeter Meyer variety, you may need to use more lemon juice. For variations on this recipe, try adding one peeled, chopped cucumber, or one cup of cooked garbanzos, also known as chickpeas or ceci beans.

Victoria Slind-Flor

Very Veggie Tabouli

2 cups bulgur
2 cups boiling water
1 bunch Italian flat-leaf parsley
1 bunch mint
3 buds garlic
4 tomatoes
3 scallions
juice of 4 lemons
⅓ cup olive oil
Fresh ground pepper
Salt to taste

1. Place bulgur in large bowl, add boiling water and toss well with a fork. Let rest in refrigerator for hour.

2. Finely chop mint and parsley; peel and finely chop garlic.Cut tomatoes into cubes. Slice scallions finely. Add all vegetables to bulgur. Combine lemon juice and olive oil. Pour over bulgur-vegetable combination. Add salt and pepper to taste.  Let flavors blend for at least two hours before serving. Serve chilled or at room temperature.

Copyright 2005 Seasonal Chef