1 cup fine burghul (cracked wheat) 1/2 cup finely chopped . mint 1 1/2 cups finely chopped parsley 1 cup finely chopped onions 3/4 cup chopped tomatoes (optional) 3/4 cup olive oil 1 cup lemon juice Salt and pepper Tabbouleh ranks along with kibbeh and hummus bi taheeni as the most popular Lebanese dishes. Tabbouleh parties are popular on summer afternoons. Soften burghul by soaking one hour in water, then drain well and press out the excess water. Mix burghul, onions, salt and pepper together, crushing onion juice into burghul with fingers. Add parsley, mint, oil, lemon juice, tomato and salt and pepper. Mix thoroughly, adding more lemon juice if necessary to give a tart flavor. Adjust salt to taste. Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves, cabbage leaves and vine leaves as scoops to eat the tabbouleh. In Lebanon tabbouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
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