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No Mezze is
complete without this beautiful green salad made fresh in your kitchen. Wash 1 cup fine burghol (crushed wheat), drain and set aside. Finely chop two cups parsley (flat-leaf if possible), 1/2 cup mint, 1 cup green onions, 1 cup tomatoes and blend with burghol. Dress with 1/2 cup olive oil, 1/4 cup fresh
lemon juice and a teaspoon of salt.
Most people like a dash of
cinnamon and black pepper.
A little hot pepper is also nice.
Chill before serving.
Traditionally, lettuce or
cabbage leaves are used to
eat this salad - no knife or
fork necessary.
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