Tabbouli

Photo: flickr user galateadia

Ingredients

1 pound 1 ½ oz. burghul

10 ounces green onions, finely chopped

6 ounces white onions, finely chopped

6 1/2 ounces olive oil

3 1/2 ounces lemon juice

2 1/2 tablespoons salt

1 teaspoon pepper

5 bunches parsley

2 bunches of mint

2 pounds 6 ½ oz. tomatoes

Wash burghul half an hour before preparing the tabbouli.

Cut into small pieces the tomatoes and onions.

Chop parsley and mint very fine.

Rub white onion with a little salt and pepper.

Mix all the ingredients well, adding oil and lemon juice gradually. Serve on a platter and serve with it lettuce or cabbage.

24.0 servings

Thursday, December 3, 2009 - 2:56am

Anonymous