Description:

Lebanese Salad

Source:

B Wyatt

Serves/Makes:20 Servings

Ingredients

• 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

Preparation

• 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.

Comments

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!