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Tabbooleh

Ingredients:

3/4 c. fine-grain burghol
3 c. finely minced fresh parsley
2-3 tomatoes, chopped
4-5 green onions, minced
15 fresh mint leaves, chopped, or
1 T. dried mint
Classic Lemon Vinaigrette (recipe follows)

1.  Rinse the burghol several times and cover with about 2 or 3 times as much water.  Set aside to soak.

2.  The parsley should be relatively dry before it is minced, and it must be chopped very fine.  American (curly-leafed) parsley can be minced in a food processor if it is done in moderate quantities and not overprocessed.

3.  Squeeze the water out of the burghol by handfuls and combine with the parsley and remaining ingredients.

4.  Pour on the lemon dressing and mix well.  This dish is best when prepared an hour in advance so that the wheat and parsley can absorb the dressing; the onion flavor will intensify and unbalance the flavors if the Tabbooleh is more than 4 or 5 hours old.

Classic Lemon Vinaigrette

Combine 1/2 c. lemon juice, 1/2 c. olive oil, salt, and 1/4 t. red pepper in a jar with a tight-fitting lid, cover, and shake to blend.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.