Tabouleh
(Parsley and Cracked Wheat Salad)
(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
(3 oz., 6 Tbs.) lemon juice
(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.
