TABBOULEH!

a whole bag of parsley was brought to the house the other day. our dear neighbors at EUROGIDA is more or less giving it away thats how cheap it is. i never made tabbouleh before but its the FRESHEST thing i know and the first thing i thought about when i got up this morning(after intense dreams about snoop dogg and a stack of snus) but now i have and HERES HOW IT WENT DOWN

1 CUP OF BULGUR

1 BIG BUNCH OF PARSLEY

CUCUMBER

TOMATOES

ONION

FRESH CHILIES (i used sambal oelek tho)

1 LEMON

OLIVEOIL

SALT

PEPPER

the thing about tabbouleh is that the vegetables must be very very FINE CHOPPED. I love fine chopping because it reminds me of the 90s.  the people i know who also seems to appreciate this thoroughly knife work are also very FINE.

start with boiling the bulgur as this takes some time. i took 1 cup of bulgur in 1, 5 cup of water and boiled it up and then let it stand on low heat for ten minutes but this made lot of bulgur stick to the pan so u better fry the bulgur in oil first and then add the water (u could boil the water first and put vegetable broth in it) yes i think this is the way to do it

chop chop the parsley

finer than it looks on this picture, blame it on photobooth, i did chop it hard (oh u need a real sharp knife) and then chop the cucumper and the tomatoes and the onion and whatever other veggies u may want to add, i only had one tomato so i used some yellow minipaprikas and some sellery too

if u have fresh chillies this is great and they would also need a real fine chopping, i just mixed in this sambal oelek chilipaste i had

now, when the bulgur is cooled down mix it all in a sallad bowl and squeese the lemon over and add some olive oil salt pepper and other spices u like (cumin is always great

not the greatest food picture i ve seen but check it out! nam nam fresh breakfast