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Home > Lebanese Cuisine > Cooking Recipes > Tabbouleh

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Tabbouleh

85 grams (3 oz., 1/2 cu.) burghul
2 bunches flat-leaf parsley
1 bunch fresh mint
3 green unions or 1 small union
1 large tomato
90 milliliters (3 oz., 6 tbs.) lemon juice
60 milliliters (2 1/2 oz., 4 tbs.) olive oil
salt

Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green unions 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.




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