Mark Bittmans Tabbouleh Recipes

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MARK BITTMAN'S TABBOULEH



Mark Bittman's Tabbouleh image

I have tried many Tabbouleh recipes but this one from Cook's Ilustrated magazine is my favorite. Remember to very finely chop the herbs or it is a bit like eating grass, really yummy grass but grass all the same.

Provided by budgiesntiels

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup bulgur, wheat. fine or 1 medium grain
1/3 cup lemon juice
2 cups parsley, finely minced (2 bunches)
2 medium tomatoes, cored, peeled and chopped medium
4 scallions, minced
2 tablespoons fresh mint leaves, minced
1/3 cup olive oil
salt
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Rinse bulgur thoroughly in a fine-mesh strainer under running water, then set aside to drain about 5 minutes.
  • Toss bulgur with ¼ cup lemon juice in a large bowl and set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.
  • Stir in parsley, tomatoes, scallions, and mint, to combine.
  • In a separate bowl, whisk remaining 4 teaspoons lemon juice, olive oil, ¼ tsp salt, and cayenne (if using) together, then pour over bulgur mixture and toss to coat.
  • Cover and refrigerate to blend, 1 to 2 hours. Season with salt to taste and serve.

Nutrition Facts : Calories 251.1, Fat 18.6, SaturatedFat 2.6, Sodium 26.1, Carbohydrate 20.6, Fiber 5.5, Sugar 2.8, Protein 4

MARK BITTMAN'S CRUNCHY CURRIED FISH



Mark Bittman's Crunchy Curried Fish image

Make and share this Mark Bittman's Crunchy Curried Fish recipe from Food.com.

Provided by Recipe Junkie

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs skinless white fish fillets (like cod, catfish or perch)
1 tablespoon vinegar
salt
1/2 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional)
peanut oil or vegetable oil (for frying)
2 cups flour
1/2 cup chopped fresh cilantro leaves (or 4 pieces for garnish)
4 lime wedges (to garnish)

Steps:

  • Heat oven to 200°F.
  • Place oven proof platter in it.
  • Toss fish with vinegar.
  • Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.
  • Pour at least 1/8" oil inot large nonstick skillet.
  • Turn heat to medium high.
  • Combine flour with enough warm waterto make a batter about as thick as yogurt.
  • Test oil to see if it's hot enough (a piece of flour will sizzle in it).
  • Turn heat to high.
  • Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan.
  • Do not overcrowd.
  • Fry fish, rotating as necessary so filets brown evenly.
  • Remove fish when golden and crisp on each side for 5 to 15 minutes.
  • Keep warm on platter in oven while you cook remaining fillets.
  • Sprinkle cilantro over fish.
  • Serve with lime wedges.

Nutrition Facts : Calories 390.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 114.3, Sodium 126, Carbohydrate 49.8, Fiber 2.5, Sugar 0.4, Protein 38

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