1 cup burghul wheat, medium or fine
2 large bunches of parsley
1 cup mint leaves, or 1 Tbsp. dried
1 bunch scallions
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.
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