Ingredients:
- 1 cup of fine bourghoul (ground wheat)
- 3 bunches of parsley
- 1 bunch of fresh mint
- 4 tomatoes
- 4 green onions or 1 white onion
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup freshly squeezed lemon juice
Preparation:
- Wash the bourghoul in a deep dish by filling it with water and gently pouring out the water so that it will take away any impurity.
- Leave the bourghoul to soak in cold water for 30 mn.
- Finely dice the tomatoes and onion and chop the parsley and mint.
- Mix together the oil, salt and lemon for the sauce.
- Squeeze the borghoul between your hands to press out the water and mix all the ingredients together.
Tips:
The tabbouleh is best eaten with small lettuce leaves or better yet, fresh vine leaves rolled up in a cone shape.
To discover more Arabic Cuisines & recipes visit Lebanese Recipes
