parallax background


Ground Beef Tacos
July 23, 2017
Fried Pickles
July 24, 2017

Tabbouleh with olive oil...Everybody's favorite salad


4 bunches of Italian Parsley chopped finely
1 bunch of fresh green mint chopped finely
5 medium sized tomatoes chopped
1 small white onion chopped finely
1/4 cup of fine Burghul (fine cracked wheat #1)
1/3 to 1/2 cup of Al Wazir olive oil
1/2 cup of freshly squeezed lemon juice
1/2 to 2/3 teaspoon of salt
1/3 teaspoon of Lebanese 7-Spices*


  1. Wash all vegetables and let dry, especially the parsley and mint.
  2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
  3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
  4. Finely chop onions and mix with 7-spices.
  5. Chop tomatoes into very small cubes then place in strainer to rid them of the juice.
  6. Rinse the Burghul then place in strainer to rid them of the water.
  7. Put all the ingredients in a bowl.
  8. Add the lemon juice, the olive oil and salt all over the ingredients. Mix lightly and avoid over-mixing so it doesn’t turn soggy.

Comments are closed.