Zarafat’s Tabbouleh

Name: Zarafat’s Tabbouleh
Cuisine: Israel
Ingredients: 3-4 mini cucumbers, finely diced; juice of 2 lemons; 1 teaspoon salt & ½ teaspoon black pepper; 1 small onion, finely chopped; 1 tablespoon tomato paste; 1 teaspoon cumin; 2 large handfuls mint, finely chopped; 3 large handfuls flat leaf parsley, finely chopped; 2 large vine tomatoes, finely diced; 100 g fine burghul wheat

Fine Burghul Salad with Herbs

Preparation info

Difficulty
Easy

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

100 g fine burghul wheat
1 small onion, finely chopped
3 large handfuls

Asia
Israel
Vegan
Mediterranean

Method

chop the onion, cucumbers & tomatoes into small dice & place in a bowl
soak the burghul in boiling water for 10-15 minutes, until grains are soft & swollen
finely chop the parsley & mint & set aside until the burghul is ready
mix the lemon juice with the tomato paste in a small bowl & add salt & pepper
place