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home > recipes > salads and dressings > tabbouleh
from California, USA 85 grams (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 90 milliliters (3 oz., 6 Tbs.) lemon juice 60 milliliters (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. From "Aramco World" magazine http://www.sudairy.com/mer/recipes.html

Tabbouleh


average rating = 5 stars(5.00001 comment available)
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(posted January 15, 2003)

from
California, USA

85 grams (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
90 milliliters (3 oz., 6 Tbs.)
lemon juice
60 milliliters (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.

From "Aramco World" magazine
http://www.sudairy.com/
href="http://www.internationalrecipes.net/recipes/dictionary.pl?4418" class="definition" target="_new">mer/recipes.html


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from santa cruz, california, United States wrote:4  0

Over the weekend I went to a party at which this was served. The recipe here seems a match. The tabouleh was terrific. I loved it. I brought some home. I'd even recommend it to "picky" eaters, I'm sure they'd like it. Only problem is, it took me 4
5 starsJune 30, 2003


 
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