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Lebanese Salad

B Wyatt

Serves/Makes:20 Servings

  • 1 lb (.5 kg). #1 (very fine) bulgar wheat (available at Middle Eastern grocers)
  • 1 cup (225 ml) fresh lemon juice
  • 1 cup (225 ml) vegetable oil
  • 1 tsp (5 ml). salt
  • 1/2 tsp (2 ml). pepper
  • 1/2 tsp (2 ml). cinnamon
  • 1/2 tsp (2 ml). crushed mint leaves (optional)
  • 1 bunch parsley, chopped very fine (include some stems)
  • 2 bunches green onions, chopped very fine (include some green stems)
  • 2 large very ripe red tomatos, chopped very fine
  • Pour bulgar wheat into large bowl, cover with water and let set 1 hour.
  • Line collandar with clean cloth, pour in bulgar wheat, and squeeze out as much water as possible.
  • Return bulgar wheat to large bowl.
  • Chop tomatoes, onions and parsley; mix well with bulgar wheat.
  • Add lemon juice, oil, salt, pepper, cinnamon and mint; mix well.
  • Refrigerate overnight.
  • If too much liquid, skim off.
  • Salad should not be "soupy".
  • Add more salt, pepper, cinnamon and mint to individual taste.
My mother got this recipe from a Lebanese lady who ran a restaurant in our hometown many years ago. Over the years it has become a tradition to prepare this salad during the holidays. Enjoy!

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