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March 09, 2004


I have gotten good results by sometimes substituting cooked quinoa for the bulghur wheat. Call it my "south american variant" to the famous lebanese recipe. I also add one half a cup of finely chopped onion cured in a mix of salt, black pepper and allspice. -- DM (Oberlin class of 1981)

My wife puts a good funky feta cheese in to make it a main meal. I know it's not traditional but WOW!

No comment just a question please. I have been told that after soaking the cracked wheat for 30 minutes I have to squeese it with hands to rid of water is there another way to do so. You don't mention that in your recipe. Thanks
Mrs. Rodenberger

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