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| Tabbouleh (Parsley Salad) تبنفة
1/4 cup burghul, fine cracked wheat
2 cups finely chopped parsley
1/2 kg (16 oz) firm red tomatoes, washed and finely chopped
1/2 cup finely chopped fresh mint leaves
1/4 cup finely chopped onion
1/2 cup lemon juice
1 teaspoon salt (as desired)
1/2 cup extra virgin olive oil
a dash of all spice (as desired)
Wash chopped mint and parsley then drain well.
Wash the burghul several times and drain.
Soak it in chopped tomatoes for 20 minutes.
Rub chopped onion with salt.
Mix all ingredients in a bowl.
Add olive oil and lemon juice, toss the mixture well.
Serve Tabbouleh with crisp cos lettuce leaves, or fresh cabbage leaves