Blog

Recently we had dinner at Bosphorous Turkish Cuisine in Winter Park. Lee and I both enjoy the fresh, light, herbal flavor of this cuisine and when we lived up north this cuisine was a local, good stop for us. Living in Solivita we do have to travel a bit, but Bosphorous is worth the trip. Lee and I especially love the cold spreads. Many evenings we make an entire meal from them; baba ganoush (smoked eggplant), tabbouleh, hummus, stuffed grape leaves and olives. All served cold with the delicious lavas bread that helped to make Bosphorous famous. The lavas bread comes to the table hot, fresh and ready to receive the delicious vegetarian spreads mentioned above. On the rare evening when we order an entrée, Bosphorous has you covered with delicious lamb and chicken dishes fired on the grill and accompanied with rice, tomatoes, onions and peppers. The bar is fully stocked, the wine list is good, the restaurant is lovely, and every plate is a delight to your eyes and taste buds. Dining is available outdoor or indoor. A trip to Bosphorous makes a very nice afternoon or early evening dining experience. Bosphorous has a few other locations, every location is good, but the Winter Park location remains our favorite. If you desire a new fresh, flavor please give Bosphorous a try; we know you will not be disappointed. You can visit Bosphorous on the website at https://www.bosphorousrestaurant.com

In the spirit of fresh Mediterranean cuisine, you’ll find a recipe for tabbouleh. We have added our own twist to the standard recipe with the addition of cucumbers, as we enjoy the extra crisp bite they lend. This tabbouleh recipe is flexible, as you can add more or you can add less veggies, herbs, lemon juice or olive oil. Add extra of the ingredients you love or less of the ones that may not be your favorites. We hope you enjoy this tasty salad along with some fresh pita bread or romaine lettuce leaves.

Lorraine & Lee’s Favorite Tabbouleh

3 Bunches Flat Leaf Parsley, part of the stems removed, washed, dried and finely chopped

8 Spring Onions or one small red onion finely chopped

5 Firm Roma Tomatoes, chopped (place them in a colander to drain the juice after they have been chopped)

4 lemons, freshly juiced

1 English Cucumber finely chopped

5-6 Tbsp Extra Virgin Olive Oil

15 Mint leaves, stems removed, washed, dried and finely chopped

1 cup fine bulgur (cracked wheat)

1 cup Hot water to be used for soaking bulgur wheat only

Salt to Taste

Wash the bulgur and soak in 1 cup of Hot Water for approx. 8 minutes. Drain well, squeeze the wheat by hand to remove excess water. Set bulgur aside. Chop the Vegetables, herbs and onions. Place the veggies, onions, herbs, and bulgur in a mixing bowl and season with salt. Gently mix. Add the lemon juice and olive oil and mix again. Cover the tabbouleh and refrigerate for at least an hour. Tabbouleh is a salad that tastes even better the next day so make it one day ahead and enjoy it.