Mediterranean Delights
3 large bundled bunches of flat leaf (Italian) parsley
5 medium size ripe tomatoes
1 bunch of fresh mint leaves (or 2 Tbsp dried mint)
juice of 3 lemons
1 large onion (or 1 bunch of fresh green onions)
1/2 cup (about 4 oz) cracked wheat No. 1 fine (burghul)
3/4 cup olive oil
salt and pepper to taste
light dash of nutmeg (optional)
several romaine lettuce leaves, rinsed
1. Rinse parsley in very cold water and allow to soak in water for
several minutes. This will cause any dirt to fall off and remain in the
bowl. Remove parsley and rinse in cold water until clear. Dry on paper
towels.
2. Chop the parsley, tomatoes, mint leaves and onion very
finely. Place in a large bowl.
3. Soak cracked wheat in cold water for about 5-10 minutes.
While this soaks, squeeze the lemons and rinse the romaine.
4. Squeeze the water out of the wheat. Add it to the bowl of
parsley.
5. Add lemon juice, salt and pepper, and oil to the parsley and
wheat. Mix well with a large spoon.
6. Place several romaine lettuce leaves around the tabbooleh,
standing up for decoration and to be used to scoop up the
tabooleh for guests. Place extra romaine on a serving platter.
This colorful salad will impress all guests and beautify your
dinner table. Serve with a Middle Eastern main dish or Greek
kebabs. Enjoy!
