Tabbouli
By: Anonymous
Published: Thursday, December 3, 2009 - 2:56am

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
Lettuce or cabbage

Preparation

1 Wash burghul half an hour before preparing the tabbouli. 2 Cut into small pieces the tomatoes and onions. 3 Chop parsley and mint very fine. 4 Rub white onion with a little salt and pepper. 5 Mix all the ingredients well, adding oil and lemon juice gradually. Serve on a platter and serve with it lettuce or cabbage.