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  • Tabouleh

    1 vote
    Tabouleh
    Prep: 10 min Cook: 10 min Servings: 1
    by CHEF ASHRAF ABD ALEEM ELKHARBOTLY
    321 recipes
    >
    Lebanese basic OUTLET: All

    Ingredients

    • Parsley [cut fine chiffonade before washing] 2 kg
    • Mint leaves [cut fine chiffonade before washing] 200 grams
    • Onion, red, peeled [Cut fine brunoise without additional chopping] 200 grams
    • Tomato, whole ripe [cut small dice with seeds and water] 400 grams
    • Burgul, brown or white, fine grind [cleaned by panning on a tray without water] 100 grams
    • Olive oil 150 grams
    • Cinnamon powder 5 grams
    • Lemon juice 100 grams
    • Salt Taste

    Directions

    1. Method:
    2. 1. Wash the cut parsley and mint together and strain out water with colander.
    3. 2. Add onion to the parsley mint and toss with all the cinnamon #7.
    4. 3. Combine cut tomato in all of its liquid with dry clean burgul and rest 5 minutes.
    5. 4. Add lemon to the burghul tomato mixture, olive oil and salt.
    6. 5. Toss together tomato mix with parsley onion mix – gently folding it all together.
    7. 6. Adjust seasoning.

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