½ cup bur’ghul
8-10 spring onions
2 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon mixed spices
5 cups very finely chopped parsley
¼ cup very finely chopped fresh mint or 2 teaspoon
3 large tomatoes, finely chopped
approx ¼ cup lemon juice
¼ cup olive oil
Wash the bur’ghul and drain well by squeezing out
excess water with cupped hands. Place in a bowl and
refrigerate for at least 1 hour.
Trim the spring onions to leave about 8 in (20cm) of
green. Finely chop the white of the spring onions
and mix it into the drained bur’ghul with the salt,
pepper and spices. Finely chop the green of the
spring onions and place it with parsley, mint and
tomatoes on top of the bur’ghul mixture. Set aside
in the refrigerator until ready to serve.
Just before serving, add the lemon juice and olive
oil and toss well. Adjust salt and lemon juice to
Tabbouleh is usually served in a wide based bowl or
deep serving dish and garnished with lettuce leaves.
When it is served as mezza a large spoonful is
placed in a lettuce leaf, wrapped into a roll and
eaten with the fingers.
Add 1 small cucumber or ½ green pepper (both finely
chopped ) to the salad.