BibleSponge

Well, we are on the eve of completing our 21-day Daniel Fast at church.  It has been an exciting journey and I cannot wait to see what the Lord has in store for our ministry for 2009.  The reason for the fast was for purification in the church.  It’s been my prayer that God will allow our youth ministry to move more towards a biblical model, and away from the current one that resembles the broken youth ministries all across the world.  (Look for more on this soon.)

That said, I thought I’d share a recipe for a dish that was eaten constantly over the fast.  It is a dish that I was raised on, as part of my heritage is Lebanese.  It’s none other than Tabbouleh.

The dish has several variations of the recipe, but I believe this one to be the best.  I recently recovered it from an old cookbook.  It is from my late Aunt Mille, who just passed away last night.  I thought it would be a nice cyber-tribute to share her recipe for the best Tabbouleh ever!!!  Enjoy.

Tabbouleh

• 1 cup of finely chopped parsley
• 1 1/2 cup of green onions
• 1 cup of fine bulgur wheat
• 2 tomatoes (chopped)
• 1 1/2 cup of finely chopped mint (optional)

Rinse bulgur wheat several times with cold water.  Soak the bulgur wheat in 1 cup of water for about 1 1/2 hrs.  In bowl, mix parsley, green onions, tomatoes.  After soaking bulgur wheat, remove any excess water and add to mixture.  Set aside in refrigerator to chill and prepare dressing.

Dressing

• 6 tbsp. extra virgin olive oil
• 4 tbsp. lemon juice
• 1 1/2 tsp allspice
• 1/4 tsp of salt (or to taste)

Mix dressing well.  Add dressing to mixture and toss thoroughly.  May be served on spread of Romaine lettuce, as a side dish, as a dip for pita chips, or even to top Triscuits.