Tabbouleh Salad/ Middle Eastern Special/ Qatar Salad
I wanted to make tabbouleh for many countries along the way. I made it first time with a couple of other things to surround but missed capturing the moments. But since I had a big batch of burghul and it is so easy to make, repeating the recipe was not a major ask. Ofcourse the accompanying dish is a bit laborious but worth it the shwarma...
I served mine with some Shwarma paneer.,,which lent a nice flavor
Ingredients
2 cups Burghul / Broken Wheat
2 cups Hot boiling water
2 tbsp fresh mint leaves
2 tbsp lemon juice
1 sprig fresh parsley
1 cucumber peeled and finely chopped
2 medium tomatoes finely chopped (you may use cherry tomatoes)
1/2 cup crumbled feta cheese
1/2 cup crumbled feta cheese
salt to taste
Method
1) Grind the fresh mint leaves to a paste (Alternatively you may chop it fine)2) In a large bowl, put the burghul wheat. Pour 2 cups of hot boiling water, stir and cover
3) After 15 min or so, the water would be soaked completely.
4) Fluff it up using a fork
5) Add the rest of the ingredients and mix, Serve with fresh pita bread or crusty bread
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
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