Parsley and Mint Salad with Burghul (Cracked Wheat)

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By Claudia Roden

Published 1986

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This very refreshing salad – all green herbs with buff-coloured wheat speckle – has become quite well-known in this country through the recently opened Lebanese restaurants. A mountain dish that became a national dish, it is now popular throughout the world.

This recipe is different from the one in the first edition of this book, which had more wheat and less herbs. That one had been brought back from Aleppo to Egypt by my father’s family almost ninety years ago – a time when people