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Ingredients
- Parsley [cut fine chiffonade before washing] 2 kg
- Mint leaves [cut fine chiffonade before washing] 200 grams
- Onion, red, peeled [Cut fine brunoise without additional chopping] 200 grams
- Tomato, whole ripe [cut small dice with seeds and water] 400 grams
- Burgul, brown or white, fine grind [cleaned by panning on a tray without water] 100 grams
- Olive oil 150 grams
- Cinnamon powder 5 grams
- Lemon juice 100 grams
- Salt Taste
Directions
- Method:
- 1. Wash the cut parsley and mint together and strain out water with colander.
- 2. Add onion to the parsley mint and toss with all the cinnamon #7.
- 3. Combine cut tomato in all of its liquid with dry clean burgul and rest 5 minutes.
- 4. Add lemon to the burghul tomato mixture, olive oil and salt.
- 5. Toss together tomato mix with parsley onion mix â gently folding it all together.
- 6. Adjust seasoning.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 509g | |
| Calories 1415 | |
| Calories from Fat 1329 | 94% |
| Total Fat 150.38g | 188% |
| Saturated Fat 20.76g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 598mg | 17% |
| Total Carbs 23.36g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 12.19g | 8% |
| Protein 2.59g | 4% |
