Recipe ingredients
- 1/4 cup burghul, fine cracked wheat
- 2 cups finely chopped parsley
- 1/2 kg, 16 oz, firm red tomatoes, washed and finely chopped
- 1/2 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped onion
- 1/2 cup lemon juice
- 1 teaspoon salt, as desired
- 1/2 cup extra virgin olive oil
- A dash of all spice, as desired
Recipe method
- Wash chopped mint and parsley then drain well.
- Wash the burghul several times and drain.
- Soak it in chopped tomatoes for 20 minutes.
- Rub chopped onion with salt.
- Mix all ingredients in a bowl.
- Add olive oil and lemon juice, toss the mixture well.
- Serve tabbouleh with crisp lettuce leaves or fresh cabbage leaves.
Other arab recipes:
Parsley salad recipe
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