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Tabbouleh ranks along with kibbeh and hummus bi taheeni as the most popular Lebanese dishes. Tabbouleh parties are popular on summer afternoons. Soften burghul by soaking one hour in water, then drain well and press out the excess water. Mix burghul, onions, salt and pepper together, crushing onion juice into burghul with fingers. Add parsley, mint, oil, lemon juice, tomato and salt and pepper. Mix thoroughly, adding more lemon juice if necessary to give a tart flavor. Adjust salt to taste. Serve on roman lettuce leaves (the long ones) in individual dishes, or use tender lettuce heart leaves, cabbage leaves and vine leaves as scoops to eat the tabbouleh. In Lebanon tabbouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way. (From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayats, Beirut 1959) Posted to JEWISH-FOOD digest V97 #004 From: Daniella De Picciotto
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