美味食譜：塔博勒色拉（雙語）

Tabbouleh

塔博勒色拉

 

 

35 minutes

制作時間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，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，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.

小麥浸入開水30分鐘- 水面留下2厘米高。當(dāng)小麥變軟時，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，還會添加大量草本，因此要確認(rèn)你準(zhǔn)備了足量的草本原料。