Tabouleh

submitted by webmaster


from California, USA

85 grams (3 oz., 1/2 cup) burghul
2 bunches flat-leaf parsley
(about 30 gr. before washing, or 1 1/2 cup chopped)
1 bunch fresh mint
(about 10 gr. before washing, or 1/2 cup chopped)
3 green onions or 1 small onion
1 large tomato
90 milliliters (3 oz., 6 Tbs.) lemon juice
60 milliliters (2 1/2 oz., 4 Tbs.) olive oil
salt
1 head romaine lettuce (optional)

Leave the burghul in water for about 2 hours, then wash and squeeze out.
Wash and chop the parsley,
mint and green onions very fine. Dice the tomato. Combine all ingredients
including burghul. Add salt to taste, lemon juice, olive oil and mix well.
Serve in a bowl lined with
lettuce leaves. This salad can be eaten with a fork, but the traditional
way is to scoop up a bite of the mixture in a lettuce leaf and pop it
into the mouth.

>From "Aramco World" magazine
http://www.sudairy.com/mer/recipes.html

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/