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Tabbouleh | ||||||||||||||||||||
Burghul Wheat 1/2cup | ||||||||||||||||||||
chopped onion 1/2cup ground allspice 1/2tsp ground pepper 1/2tsp salt |
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parsley finely chopped 1/4cup scallions chopped1/4cup tomatoes finely chopped 1cup |
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cucumber finely chopped 1/2cup | ||||||||||||||||||||
spearmint leaves finely chopped 1/4cup | ||||||||||||||||||||
Peas or chick peas cooked 1cup | ||||||||||||||||||||
fresh lemon juice 1/4cup olive oil 1/4cup |
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Preparation Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes. Drain the water Combine all the ingredients except oil in a large bowl.Gently fold in the soaked wheat. Refrigerate until an hour before serving. Stir in some lemon juice and oil. Serve with some romaine or lettuce leaves. |
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>MiddleEasternRecipes | ||||||||||||||||||||