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Tabouleh
Method
- Rinse the burghol (cracked wheat) and place in a bowl with sufficient cold water to cover and leave to soak for 20 mins.
- Meanwhile, prepare the other ingredients, wash the parsley, leave to drain well, remove any thick stalks, then chop very finely.
- Wash and chop the mint leaves very finely, then the spring onions and tomatoes.
- Mix these ingredients together with the parsley.
- Drain the burghol into a fine sieve and then squeeze it in handfuls to remove excess moisture.
- Mix the burghol thoroughly with the parsley, mint and tomato.
- Mix equal parts of oil and lemon juice together, add salt and black pepper and finely chopped or crushed garlic if desired. Pour onto the salad and mix in thoroughly.
- Chill for about an hour in the refrigerator before serving.
- To serve, line a bowl with crisp lettuce leaves and place the salad on top.
- Garnish with some lemon twists, black olives, cherry tomatoes and serve chilled.
Ingredients:
2 cups fresh flat leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/4 cup burghul/ (cracked wheat) daliya
2 spring onions, finely chopped
2 cloves garlic, very finely chopped
2 medium sized tomatoes
A few crisp lettuce leaves
Juice of 2 lemons
Olive oil as required
S Salt and black pepper to taste
2 cups fresh flat leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/4 cup burghul/ (cracked wheat) daliya
2 spring onions, finely chopped
2 cloves garlic, very finely chopped
2 medium sized tomatoes
A few crisp lettuce leaves
Juice of 2 lemons
Olive oil as required
S Salt and black pepper to taste
RECIPES BY REHANA KHAMBATY
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