Matthew El-Bayeh's Tabouli
- Serve:
- 6 as part of mezza selection
Try this traditional Middle Eastern salad, created by El-Phoenecian's head chef Matthew El-Bayeh.
2 large bunches chopped flat -leaf parsley
2 cups finely chopped tomatoes
1/3 cup finely chopped spring onions
1/3 cup finely chopped mint
150 mL lemon juice
150 mL olive oil
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
Baby cos lettuce leaves, to serve
Ingredients
1/4 cup fine burghul2 large bunches chopped flat -leaf parsley
2 cups finely chopped tomatoes
1/3 cup finely chopped spring onions
1/3 cup finely chopped mint
150 mL lemon juice
150 mL olive oil
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
Baby cos lettuce leaves, to serve
Method
Wash and drain the burghul. Leave to stand for 30 minutes approx.
Combine the burghul, parsley, tomato, spring onion and mint in bowl.
Add the lemon juice, oil, spices, and salt, mix thoroughly.
Place baby cos leaves on serving plate, add tabouli on top and garnish.
- Author:
- Photographer:
- Dominic Loneragan
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