Monday, March 30, 2009

Tabbouleh


Ingredients:
  • 1 cup of fine bourghoul (ground wheat)
  • 3 bunches of parsley
  • 1 bunch of fresh mint
  • 4 tomatoes
  • 4 green onions or 1 white onion
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup freshly squeezed lemon juice

Preparation:

  • Wash the bourghoul in a deep dish by filling it with water and gently pouring out the water so that it will take away any impurity.
  • Leave the bourghoul to soak in cold water for 30 mn.
  • Finely dice the tomatoes and onion and chop the parsley and mint.
  • Mix together the oil, salt and lemon for the sauce.
  • Squeeze the borghoul between your hands to press out the water and mix all the ingredients together.

Tips:
The tabbouleh is best eaten with small lettuce leaves or better yet, fresh vine leaves rolled up in a cone shape.

To discover more Arabic Cuisines & recipes visit Lebanese Recipes

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