Monday, February 25, 2008

Fedai's Tabouleh Recipe (Parsley and Burghul Salad)

  • 6-83/4 cup fine burghul (cracked wheat)
  • cold water
  • 5 cups finely chopped parsley
  • 1/2 cup finely chopped spring onions
  • 1/4 cup finely chopped fresh mint
  • 3 large firm ripe tomatoes, chopped finely
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tsp. salt
  • 1/4 teaspoon black pepper
  • Crisp romaine lettuce leaves, washed

  1. Place burgul in a bowl and cover with cold water. Leave to soak for 20 minutes.Drain through a fine sieve. Pressing with the back of a spoon to remove as much of the excess water as possible.
  2. Place in a bowl and refrigerate for at least 30 minutes.
  3. Put chopped green onions with dried burgul in a bowl.
  4. Squeeze mixture with hand so burgul absorbs onion flavor.
  5. Add parsley and mint to the burgul.
  6. Gently stir in tomatoes. Cover and chill in the refrigerator until ready to serve.J
  7. ust before serving, mix olive oil with lemon juice.
  8. Stir in salt and pepper. Add to salad and toss well.
  9. Serve in a deep serving dish and garnish with lettuce leaves.

Yumm O!


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