Yes, it is hot. Nearly 100 degress F today.
Summer words from my journal.
Tabolleh Salad. Adapted from Moosewood Cookbook by Mollie Katzen
1 cup dry bulghar wheat
1 1/2 c boiling water
1 tsp salt
1/4 c (generous) fresh lemon juice
1 tsp (generous) crushed garlic
pinch (or so) of cinnamon
Combine bulghar wheat, boiling water and salt in a bowl. Cover and let stand for 15-20 minutes.
Add lemon, garlic, salt and cinnamon, stir thoroughly and refrigerate 2-3 (or more) hours.
Before serving add,
2 diced tomatoes
1 (packed) cup of flat leaf parsley
1/4 cup good olive oil
2-3 tbsp fresh mint, chopped (or 1/2 tsp dried)
other veg such as chopped cucumber, carrot, chickpeas, scallions, etc as desired
serve with feta cheese and nice black olives on a bed of lettuce
I like to eat this with hummus and pita bread.