- 6-83/4 cup fine burghul (cracked wheat)
- cold water
- 5 cups finely chopped parsley
- 1/2 cup finely chopped spring onions
- 1/4 cup finely chopped fresh mint
- 3 large firm ripe tomatoes, chopped finely
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tsp. salt
- 1/4 teaspoon black pepper
- Crisp romaine lettuce leaves, washed
- Place burgul in a bowl and cover with cold water. Leave to soak for 20 minutes.Drain through a fine sieve. Pressing with the back of a spoon to remove as much of the excess water as possible.
- Place in a bowl and refrigerate for at least 30 minutes.
- Put chopped green onions with dried burgul in a bowl.
- Squeeze mixture with hand so burgul absorbs onion flavor.
- Add parsley and mint to the burgul.
- Gently stir in tomatoes. Cover and chill in the refrigerator until ready to serve.J
- ust before serving, mix olive oil with lemon juice.
- Stir in salt and pepper. Add to salad and toss well.
- Serve in a deep serving dish and garnish with lettuce leaves.
Yumm O!
Fedai
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