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(Tabouli or Suff-Soof)

1 cup burghul wheat, medium or fine
2 large bunches of parsley
1 cup mint leaves, or 1 Tbsp. dried
1 bunch scallions
3-4 tomatoes
Juice of 3 lemons
1/4 cup oil
Salt and pepper to taste

Clean and wash vegetables and chop fine. Rinse the wheat, cover
with cold water and soak for 20 minutes. Squeeze water from wheat
and add to vegetables. Add lemon juice, oil, salt and pepper and
mix well. Serve with lettuce, grape leaves or cooked cabbage leaves.

Optional: Add 1 can drained chickpeas.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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