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
Academics have proved the existance of recipes far back into the distant past, at least as far back into recorded history as the early Egyptians, and maybe even further. In practice though, in the main part, these ancient records were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. During the time of the Roman Empire a roman called Apicius created a collection of scripts describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and desserts, a very modern way of dining. He also recounts how the cooks of his times used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and dill. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new tastes was responsible for a surge in recipe books, most of which are kept safe in private cookery archives. The introduction of television gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Almond Tabbouleh recipe.
