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 1 c. cracked wheat, #2 size (burghol)
4 large bunches parsley, finely chopped
1 c. fresh mint leaves or 2 T. dried mint
1 bunch green onions, including tender green ends, chopped
4 or 5 peeled, chopped tomatoes
1/2 c. lemon juice
1/4 c. olive oil
1 T. salt pepper to taste
Clean, wash, and chop vegetables. Wash and soak wheat about 10 minutes. Squeeze water out, and add wheat to vegetable mixture. Add lemon juice, seasonings, and olive oil. Mix well and chill.
This may be eaten as salad, but traditionally it is eaten by gathering a bit onto fresh, tender grape leaves, romaine lettuce, or a piece of bread.
See the full article in the November 1981 issue. Subscribe Order back issues |
