Recipe - Tabbouleh - Mint And Parsley Salad (K P)

1 cup Fine burghul (crushed wheat)
One half cup Finely chopped . mint
1 One half cup Finely chopped parsley
1 cup Finely chopped onions
Three fourths cup Chopped tomatoes (optional)
Three fourths cup Olive oil
1 cup Lemon juice
Salt and pepper BHAR

Tabbouleh ranks along with kibbeh and hummus bi taheeni as the most popular
Lebanese dishes. Tabbouleh parties are popular on summer afternoons.

Soften burghul by soaking one hour in water, then drain well and press out
the excess water. Mix burghul, onions, salt and pepper together, crushing
onion juice into burghul with fingers. Add parsley, mint, oil, lemon juice,
tomato and salt and pepper. Mix thoroughly, adding more lemon juice if
necessary to give a tart flavor. Adjust salt to taste. Serve on roman
lettuce leaves (the long ones) in individual dishes, or use tender lettuce
heart leaves, cabbage leaves and vine leaves as scoops to eat the
tabbouleh. In Lebanon tabbouleh is generally served on a large platter and
decorated with chopped tomatoes. The vegetable leaves are served on a
separate dish in an attractive way.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark
Keatinge, Khayat's, Beirut 1959)

Posted to JEWISHFOOD digest V97 #004

From: Daniella De Picciotto daniela@dialdata.com.br

Date: Sun, 5 Jan 1997 08:47:21 0200 (EDT)