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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |