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1 large head of cabbage
1 1/2 cups burghul wheat, coarse
1 bunch parsley, chopped fine
1 medium onion, chopped
1 can chickpeas, drained
Juice of 4 lemons
1 clove garlic
1 heaping Tbsp. salt
1 Tbsp. dried mint
1/4 cup oil
Pepper to taste
Optional: 2 tomatoes, cut in small pieces

Core cabbage and place in salted boiling water. Separate leaves
and parboil, take leaves from cabbage one at a time. Cut leaves in
half and remove vein.

Rinse wheat thoroughly and squeeze out water. Mix together
chickpeas, wheat, tomatoes, parsley, onions, juice of 3 lemons,
oil, salt and dash of pepper. Place 1 tablespoon of mixture in
cabbage leaf and roll. Line bottom of pan with cabbage leaves.
Place rolls in neat rows and in layers, add clove of garlic
(whole), juice of one lemon and one teaspoon. salt. Cover with
inverted plate. Pour water to plate level. Cover and bring to
boil. Reduce heat and cook for 20 minutes or until done. Serves:

Variations: Rice may be substituted in place of wheat.

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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