Thursday, August 12, 2010

Recipes from Fish Camp: Tabbuli

I mentioned before that I was going to post on the blog some of the most popular recipes from fish camp. In case you're wondering, "what's fish camp?," it's a week spent up North somewhere (this year, South Manistique Lake in Michigan's Upper Peninsula) with the extended family. Of course we fish (and eat the fish if they bite), but we also see the sights, hike and bike and walk and run, swim and sunbathe, play cards and chew the fat, and do lots of reading. (This is a given; almost every child in our family is born with a book in his or her hand; this summer my cousin's five-year-old ran out of his cabin naked except for the book he wanted to share with us.)

And, of course, we EAT. This year we had 26 people at camp, so that requires a lot of coordinating and cooking to make sure we have enough food for everyone. We take turns chipping in dishes for the evening meal, and have quite a spread. This recipe came from my Aunt Carole and was quickly devoured, nom nom nom nom. Was it because it was the end of the week and we were starved for something healthy after eating so many "homestyle" treats? I think it was just because this was extremely tasty.

Carole writes: "I'm fairly precise when measuring out the bulgur wheat, olive oil, lemon juice, and spices, but much less precise with the green onions, parsley, mint, tomatoes and garbanzos—sort of depends on the mood I'm in and how much of each ingredient I have on hand."


1 cup bulgur wheat*
1 cup water
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon each salt and ground allspice
1 cup chopped green onions (including tops)
¼ cup chopped fresh mint leaves
1 cup chopped parsley
½ cup cooked garbanzo beans
2 tomatoes, finely diced

Bring bulgur wheat and water to a boil in a covered pan. Immediately reduce heat and simmer covered for 5 minutes or until liquid is absorbed; bulgur should still be crunchy. Turn bulgur into a bowl and mix in olive oil, lemon juice, salt, and allspice. Cool.

Add onions, mint, parsley, garbanzos, and tomatoes. Mix together lightly. Cover and chill for 1 hour or until next day.

Makes six servings. Per serving: 11 grams protein, 40 grams carbohydrate, no cholesterol, 363 calories.

Adapted from Sunset Menus and Recipes for Vegetarian Cooking by the Editors of Sunset Books and Magazine, October 1981, page 20.

*Bulgur wheat is sometimes stocked with other whole grain products; you can usually find it at Whole Foods. Or buy Near East brand tabbuli mix, use the bulgur wheat portion and ditch their spices in favor of fresh ones.

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