*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Salads
                 Rice                             Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Fine burghul
    2       c            Cold water
    2       c            Chopped parsley
      1/2   c            Finely chopped spring onions
      1/4   c            Finely chopped mint
      1/4   c            Olive oil
    2       tb           Lemon juice
    1 1/2   ts           Salt
      1/2   ts           Freshly ground black pepper
    2                    Firm ripe tomatoes
                         Crisp lettuce leaves
      1/4   c            Lemon juice -- mixed with:
      1/2   ts           Salt
   Place burghul in a bowl and cover with the cold water.
   Leave to soak for 30 minutes.  Drain through a fine
   sieve, pressing with back of a spoon to extract
   moisture.  Spread onto a cloth and leave to dry
   Meanwhile, prepare parsley.  Wash well, shake off
   excess moisture and remove thick stalks.  Wrap in a
   tea towel and place in refrigerator to crisp and dry.
   Put burghul into a mixing bowl and add spring onions.
   Squeeze mixture with hand so that burghul absorbs
   onion flavour.
   Chop parsley fairly coarsley, measure and add to
   burghul with mint.
   Beat olive oil with lemon juice and stir in salt and
   pepper.  Add to salad and toss well.
   Peel and seed tomatoes and cut into dice.  Gently stir
   into salad.  Cover and chill for at least 1 hour
   before serving.
   Serve in salad bowl lined with crisp lettuce leaves.
   Lemon juice and salt mixture is served in a jug so
   that it may be added according to individual taste.
   Serves 6-8
   Source: The Complete Middle East Cookbook, by Tess
   Mallos Typed for you by Karen Mintzias
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