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Lebanese basic
OUTLET: All

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Ingredients

Cost per recipe $3.55 view details
  • 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

  1. Method:
  2. 1. Wash the cut parsley and mint together and strain out water with colander.
  3. 2. Add onion to the parsley mint and toss with all the cinnamon #7.
  4. 3. Combine cut tomato in all of its liquid with dry clean burgul and rest 5 minutes.
  5. 4. Add lemon to the burghul tomato mixture, olive oil and salt.
  6. 5. Toss together tomato mix with parsley onion mix – gently folding it all together.
  7. 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%
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