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Tabouleh Recipe ■1 teaspoon lemon zest ■1/4 cup lemon juice ■1/4 cup olive oil ■1/4 teaspoon black pepper coarsely ground ■1 teaspoon salt ■1/4 cup bulgur wheat ■1/2 red onion finely diced ■5 ounces parsley I prefer flat-leaf, but curly works too ■2 Lebanese cucumbers about 5 ounces, cubed ■2 ripe tomatoes about 8 ounces, cubed

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POTATO KIBBEH w/ MOZZARELLA & TOMATO 2 ¼ lb sweet potatoes 1 onion, grated 1 teaspoon paprika 1 teaspoon pepper 2 teaspoons salt 4 tablespoons all-purpose flour 2 ½ cups bulgur wheat, soaked in water for 10 minutes and squeezed out in cheesecloth 2 ¼ cups grated mozzarella cheese scant 1 cup drained sun-dried tomatoes, chopped 1 bunch of fresh basil, chopped 1 bunch of fresh parsley, chopped olive oil, for brushing and drizzling