Abubuwa < ul > 1/2 kofin bulgur (duba Bayanan girke-girke don quinoa da fashewar nau'in alkama) 1 lemun tsami 1 zuwa 2 babba bunches of leaf leaf parsley, wanke da busasshen > 1/4 kofin man zaitun na karin budurwowi, a raba

1/2 teaspoon gishiri

1/4 tsp barkono

1 karamin kokwamba (na zaɓi) < h2 > Umarni

Jiƙa bulgur. Sanya bulgur a cikin karamin kwano da kuma rufe da zafi sosai (kawai daga tafasa) da 1/2-inch. A ajiye a gefe don jiƙa har sai ya yi laushi amma har yanzu yana tauna, kamar minti 20.

Shirya ganye da kayan lambu. Yayin da bulgur ke jiƙa, a zuba ruwan lemun tsami da yayyanka faski da Mint. Kuna buƙatar kusan 1 1/2 kofin cushe yankakken faski da 1/2 kofin cushe yankakken mint don wannan adadin bulgur. Yanke scallions a cikin bakin ciki don daidaita tarin 1/4 kofin. Yanke tumatir matsakaici; za su yi daidai da 1 1/2 kofuna waɗanda. A yanka kokwamba matsakaici, kamar 1/2 kofin.

Tufafin bulgur. Lokacin da bulgur ya cika, zubar da duk wani ruwa mai yawa kuma sanya a cikin babban kwano. A zuba man zaitun cokali 2, ruwan lemun tsami cokali daya, da teaspoon 1/2 na gishiri. Jefa don suturar hatsi. Bayan kin gama shirya ganye da kayan lambu, ki zuba su a cikin kwano tare da bulgur, amma ki ajiye rabin tumatur ɗin da aka yanka don amfani da shi don ado. Ƙara cokali 2 na man zaitun da wani cokali 1 na ruwan 'ya'yan lemun tsami da allspice na zaɓi a cikin kwano. Juya komai tare, dandana, kuma daidaita kayan yaji kamar yadda ake buƙata.

Ado. Don yin hidima, a yi ado da tabbouleh tare da tumatir da aka tanada da 'yan tsiran mint. Ku yi hidima a zafin ɗaki tare da busassun, yankan cucumber, sabon burodi, ko guntun pita.