手機(jī)版
35 minutes
制作時(shí)間35分鐘
bulghar wheat 120g
spring onions 3, finely sliced
cherry tomatoes 200g, halved or quartered
mint leaves 2 big bunches, chopped
parsley leaves 1 bunch, chopped
lemons 2, zest and juice
olive oil
little gem lettuces to serve
小麥粉120克
小洋蔥3個(gè)，切片
小番茄200克，分成兩半或切為四片
薄荷葉2把，切碎
西芹葉1把，切碎
檸檬2個(gè)，榨汁
橄欖油
嫩生菜葉
■ Soak the bulghar in boiling water for 30 minutes – cover with a couple of centimetres of water. When it is soft, rinse it in cold water and drain well.
小麥浸入開(kāi)水30分鐘- 水面留下2厘米高。當(dāng)小麥變軟時(shí)，用冷水清洗，然后晾干。
■ Mix the bulghar with the spring onions, cherry tomatoes, mint and parsley. Stir in the lemon zest and juice, season well and add a good slug of oil. Pile the tabbouleh on to a platter and serve with little gem lettuce leaves around the edge to use as scoops. Serves 4.
把小洋蔥，小番茄，薄荷葉和西芹葉與小麥混合。加入檸檬汁煎炒，加入調(diào)料和橄欖油。把塔博勒色拉放入淺盤，在周圍加入少量生菜葉。4人份。
Classic tabbouleh has a good proportion of herbs to bulghar wheat, so make sure you get decent-sized bunches.
經(jīng)典的塔博勒色拉除了小麥以外，還會(huì)添加大量草本，因此要確認(rèn)你準(zhǔn)備了足量的草本原料。
