Many of our English words have roots in the Arabic language, words such as atlas, check, ghoul, mattress, syrup and hazard.
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Parsley and Burghul Salad – Taboula
This salad has become world-renowned. It has been made popular in the Americas and Europe by Lebanese immigrants. Serves about 6 to 8.
- 1/2 cup fine or medium burghul, soaked for 10 minutes in warm water, then drained by pressing water out through a fine strainer.
- 2 medium bunches of parsley, thoroughly washed, stemmed, then finely chopped
- 1 cup finely chopped green onions
- 1/2 cup finely chopped fresh mint
- 2 medium tomatoes, diced into 1/4 inch cubes
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- lettuce leaves
Place burghul and all vegetables, except lettuce leaves, in a bowl, then thoroughly mix and set aside. Combine remaining ingredients, except lettuce leaves, then pour over burghul and vegetables. Toss and serve on a bed of lettuce leaves.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |