手机版
35 minutes
制作时间
35
分钟
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
小麦粉
120
克
小洋葱
3
个，切片
小番茄
200
克，分成两半或切为四片
薄荷叶
2
把，切碎
西芹叶
1
把，切碎
柠檬
2
个，榨汁
橄榄油
嫩生菜叶
■ 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.
小麦浸入开水
30
分钟
-
水面留下
2
厘米高。当小麦变软时，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.
把小洋葱，小番茄，薄荷叶和西芹叶与小麦混合。加入柠檬汁煎炒，加入调料和橄榄油。把塔博勒色拉放入浅盘，在周围加入少量生菜叶。
4
人份。
Classic tabbouleh has a good proportion of herbs to bulghar wheat, so make sure you get decent-sized bunches.
经典的塔博勒色拉除了小麦以外，还会添加大量草本，因此要确认你准备了足量的草本原料。
