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Tabbouleh-Tabouli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0576
Energy (kCal)35.0538
Carbohydrates (g)8.4204
Total fats (g)0.1582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak Bulgur wheat in 3 cups boiling water for 1 hour then dry with cheese cloth or towel. | 2. combine the parsley, onion, tomatoes and mint in a large bowl and mix to combine. | 3. In a small bowl combine the lemon juice, olive oil, salt and pepper and add to the salad. | 4. Mix well then cover and place in the refridgerator for several hours (the longer the better) overnight is best. Stir well before serving. | 5. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    curly leaf parsley 2 -3 chopped - - - -
    mint 2 picked chopped - - - -
    onion 1 chopped sweet 28.0 6.537999999999999 0.77 0.07
    rom tomato 4 -6 diced - - - -
    bulgar wheat 1 cup - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    extra virgin olive oil 1/2 cup - - - -
    salt 1 tablespoon - - - -
    black pepper 1 teaspoon cracked 5.773 1.4708 0.239 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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