Submitted by: Sara | Date Added: 4 Jul 2010 Listed in: Lebanese Salads . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 125g/4oz fine burghul (cracked wheat)
• 6 spring onions
• 175g/6 oz chopped flat-leaf parsley
• 3 tablespoons finely chopped fresh mint
• 4 tablespoons fresh lemon juice
• 1-1/2 teaspoons salt
• Freshly ground black pepper
• 2 large, firm ripe tomatoes, peeled, seeded and diced
• 5 tablespoons olive oil
• Cos lettuce leaves, to serve, optional
Preparation
• Place the burghul in a fine sieve, rinse under cold running water and tip into a large bowl.
• Cover with boiling water and leave for 20 minutes to swell and soften.
• Chop the spring onions finely, including the tender parts of the green leaves.
• Add to the softened burghul and mix with a wooden spoon, pressing the
mixture well to release the flavor of the onions into the burghul.
• Add the parsley and mint and toss lightly.
• Beat the lemon juice with salt and pepper to taste in a jug, pour over the salad and toss well.
• Two hours before serving, add the tomatoes and oil to the salad.
• Toss lightly, cover and refrigerate until required.
• Spoon into a lettuce leaf-lined serving dish, if desired.
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. :)
