Tabbouleh Salad

Tabbouleh is a traditional dish of Arab cuisine, but very popular in Brazilian cuisine, full of freshness and a few little secrets: the wheat should not be soaked for too long to avoid soaking, and the parsley should go into the recipe washed and very dry. Enjoy the practicality of this salad made mainly of chopped parsley, with tomato, mint, onion, wheat and seasoned with olive oil, lemon juice, salt and sweet pepper.

FLR-FLR2554       BULGUR WHEAT YOKI 500G

SEA-SPI7250       BLACK PEPPER GRAIN MARGAO FLASK 48G

OIL-OLI5874        OLIVE OIL OLIVEIRA DA SERRA MADURO 250ML

Preparation

Put the kibbeh water in a bowl and let the wheat soak for 15 minutes.

Put the kibbeh wheat in a cloth and squeeze it well until it is dry and loose (it comes off easily from the cloth).

In a separate bowl, mix the lemon juice with the olive oil, salt and pepper.

Then add the mint, tomato, parsley and chives. Mix.

Mix this sauce with the reserved kibbeh wheat.

Ingredients

½ cup (tea) of wheat for Kibe

½ cup of water Juice of 1 lemon

4 tablespoons of olive oil

1 tomato chopped into cubes

½ cup mint (chopped)

½ cup of chopped parsley

chopped green onions to taste

Salt and Ground Black Pepper to taste