2/3 cup chopped natural almonds
1 cup bulgur(cracked wheat)
1 cup quartered cherry tomatoes
1 or a 1/2 c raisins
2/3 cup sliced green onions
1/2 cup lightly packed chopped
1 parsley
2 tbsp chopped fresh mint
1/3 cup lime or lemon juice
1/4 cup almond or other polyunsaturd
1 oil
1/4 tsp pepper
Directions
Spread almonds in a shallow pan. Toast in a moderate oven (350F) 10
minutes, or until lightly browned, stirring once or twice while
toasting; cool. Place bulgur in large bowl. Pour boiling water over
to just cover. Let stand until water is absorbed. Add cherry tomatoes
or raisins, green onions,parsley, mint, lime or lemon juice, oil and
pepper. Toss until mixed. Cover and chill. I thought this was a
really nice twist, but then I love almonds. Have a great day, great
lady!! Hugs, Pam
Servings: 6 servings
Almond Tabbouleh Recipe brought to you by Recipe Ideas
Categories: Nut; Salad; Vegetable
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, in fact as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just simple hieroglyphic recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created some documents describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, something we still use today. Aspicius recounts how the ancient Romans were skilled in the use of many spices, including many that are still in use today like bay, rue and parsley. Later, we find a couple of interesting recipe books which date from the 1300s ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that is familiar to us all today, but rather accounts of the types of food served to the rich people of those days. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to a torrent in recipe books, most of which still exist in private cookery archives. By the time we get to the 1900s, cookbooks are in high demand, mostly due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Almond Tabbouleh recipe.
