My close (Lebanese) friend Ms. Nana Turk introduced me to this wonderful tasty salad. I owe this recipe to her. Since I enjoy Lebanese cuisine, I have learnt quite a few recipes from her.
Ingredients :
| Bulghur wheat | 1/2 cup |
| Parsley | 1 small bunch |
| Fresh mint | 1 small bunch |
| Tomatoes | 3-4 |
| Spring onions | 1 small bunch |
| Capsicum | 1 |
| Lemon | 1 (juice of 1 Lime ) |
| Black pepper | 1 tsp |
| Salt | 1 tsp or as per taste |
| Olive oil
| 1 tsp |
Method :
- Wash & soak the Bulgur wheat in a bowl for half an hour.
- Then drain it completely and keep it aside.
- Wash parsley, mint and tomatoes and chop them finely.
- Finely chop the onions.
- Add all the finely chopped vegetables to the drained bulgur wheat and mix it well.
- Sprinkle black pepper and salt and add the olive oil.
- Toss this gently.
- Decorate it with a sliver of Green Pepper.
- Serves 4
Note :
This is an Arabic/Lebanese salad. As you can see it is very colourful and tasty (take my word for it !) too.
In this recipe, I have slightly Indianised it. Instead of Bulgur wheat, spring onion & parsley, I used broken wheat, onion and coriander leaves.
Romaine Lettuce leaves are also used for decorating this salad.
Info :
Source:
Looks dilly....sure it'll taste the same too.
ReplyDeleteI am going to try the chocolate fudge this weekend.The picture itslef is so mouth watering,I don't mind putting on little weight.
ReplyDeleteJyoti
Thanks Jyoti! I am sure the recipe was a success.
ReplyDeleteThe wheat rava was not cooked? We are so used to cooking it a little or atleast roasting it.
ReplyDeletejust a small remark :D I am Lebanese and the right way to do it is to put 2 tbsp of burghul to 5 parsley bunch so when u look at it u should see parsley and tomatoes and taste the burghul not see it. Just wanted to help thank you!
ReplyDeleteThank you Maria for your visit and valuable feedback. I shall surely keep that in mind when I make this salad next time.
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