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Tabouleh Recipe

by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

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

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

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