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Parsley Salad [Tabbooleh]:
Submitted by: Rosa | Date Added: 4 Jul 2010
Listed in: Lebanese Salads

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• ½ cup burghul
• 8-10 spring onions
• 2 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon mixed spices

• 5 cups very finely chopped parsley
• ¼ cup very finely chopped fresh mint or 2 teaspoon dried mint
• 3 large tomatoes, finely chopped
• approx ¼ cup lemon juice
• ¼ cup olive oil

• Wash the burghul and drain well by squeezing out excess water with cupped hands.
• Place in a bowl and refrigerate for at least 1 hour.
• Trim the spring onions to leave about 8 in (20cm) of green.
• Finely chop the white of the spring onions and mix it into the drained burghul with the salt, pepper and spices.
• Finely chop the green of the spring onions and place it with parsley, mint and tomatoes on top of the burghul mixture.
• Set aside in the refrigerator until ready to serve.
• Just before serving, add the lemon juice and olive oil and toss well.
• Adjust salt and lemon juice to taste.
• Tabbooleh is usually served in a wide based bowl or deep serving dish and garnished with lettuce leaves.
• When it is served as meza a large spoonful is placed in a lettuce leaf, wrapped into a roll and eaten with the fingers.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)