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【双语阅读】美味食谱:塔博勒色拉.

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  Tabbouleh

  塔博勒色拉

  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。

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