Tabouli John Racy MD 3 bunches parsley, chopped 1/2 bunch green onions, sliced 2 big tomatoes, cubed 2 tsp. salt 1 tsp. pepper 1/2 cup olive oil 2 lemons, juiced 1 cup bulgar leaf lettuce To prepare the bulgar, measure it, soak it in warm water for an hour, rinse it in clear water and strain it. Combine all ingredients. Eat it using leaves of lettuce as scoops. Serve with kibbeh and mashed chick peas, below.

Mashed Chickpeas John Racy MD 2 1/2 cups chickpeas (1 20 oz. can) 1 clove garlic, crushed 4 Tbsp. sesame paste (Tahini) 1/4 cup lemon juice or to taste salt olive oil parsley Rinse the chickpeas under cold water, drain and mash. Add crushed garlic, Tahini and lemon juice. Add water if too thick. Season with salt. Chill. Serve by spreading out flat on a plate with a small amount of olive oil in the center. Garnish with parsley and whole chickpeas. Use pieces torn from Lebonese flat bread as a scoop. Serve with tabouleh, above, and kibbeh. Note: John Racy was a fellow psychiatric resident at Strong from Lebanon. Flat bread was delivered from Utica to the Public Market in Rochester periodically. I think that's where we got bulgar also, but that may have been more widely available. This is good party/picnic food - very hands-on.

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