Saturday, November 28, 2009


One bunch fresh parsley
2 tomatoes
four or five large leaves lettuce
three sprigs mint
2 cucumbers, about five inches
3 or 4 green onion stalks (purple onion also works, but don't use too much)
Juice from 1 lemon
about 1 c carrots, grated fine.
Burghul (You can buy this in a box, usually sold as "tabouleh", but make sure there aren't parsley flakes mixed in already).

Chop parsley, onion and other leafy vegetables until very small. A food processor comes in handy, but patience and a double handle knife is better. Tomatoes need to be seeded and chopped fine as well. Ideally, none of the pieces will be bigger than a grain of rice (I'm serious).

Soak burghul in hot water for 20 minutes. Drain, stir into vegetables. Add lemon, salt and olive oil to taste.

No comments:

Post a Comment