Receta Tabouleh
by CHEF ASHRAF ABD ALEEM ELKHARBOTLY
Lebanese basic
OUTLET: All
Tiempo de Prep: |
Lebanese
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Tiempo para Cocinar: |
Raciónes: 1 |
Ingredientes
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Parsley [cut fine chiffonade before washing] 2 kg
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Mint leaves [cut fine chiffonade before washing] 200 grams
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Onion, red, peeled [Cut fine brunoise without additional chopping] 200 grams
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Tomato, whole ripe [cut small dice with seeds and water] 400 grams
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Burgul, brown or white, fine grind [cleaned by panning on a tray without water] 100 grams
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Olive oil 150 grams
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Cinnamon powder 5 grams
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Lemon juice 100 grams
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Salt Taste
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Direcciones
- Method:
- Wash the cut parsley and mint together and strain out water with colander.
- Add onion to the parsley mint and toss with all the cinnamon #7.
- Combine cut tomato in all of its liquid with dry clean burgul and rest 5 minutes.
- Add lemon to the burghul tomato mixture, olive oil and salt.
- Toss together tomato mix with parsley onion mix â gently folding it all together.
- Adjust seasoning.