Tuesday, October 13, 2009



¼ cup burghul (cracked wheat)
1 cup flat-leaf parsley leaves, chopped
¼ cup mint leaves, chopped 
1 tomato, chopped
½ small red onion, finely chopped
2 teaspoons olive oil
2 tbs lemon juice


Place burghul in a small bowl. Cover with cold water. Stand for 15 minutes. Drain. Use the back of a large metal spoon to press out excess water. Transfer burghul to a large bowl. Add parsley, mint, tomato, onion, olive oil and lemon juice. Mix until well combined. Season with salt and pepper.

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