Taboulleh

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My childhood was lived in the Middle East- Saudi Arabia to be exact. I was born there and lived in Dhahran on the Eastern side of the country. I miss my childhood home every day. There are many sights I remember from Saudi Arabia: Sparkling gold necklaces hanging behind windows in Al-Khobar, herds of camels as we drove to the beach, and colorful recipes that would fill a room with delicious smells. Here is a yummy Taboulleh recipe I tried the other night. I hope you enjoy!

Taboulleh Recipe

Ingredients

  • 2 cups fine burghul (cracked wheat)
  • 4 cubed tomatoes
  • 1 cup finely chopped parsley
  • 2 tbsp. finely chopped mint
  • Chopped red onion
  • 3 tbsp olive oil
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper

Preparation

Cover burghul wheat with boiling water then bring down to simmer for 14 minutes. Let stand for 30 minutes until water is absorbed. If necessary, drain and dry with paper towels. Add tomatoes, onions, parsley and mint. Add remaining ingredients and refrigerate. Toss well before serving!

 

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