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Special Features: Traditional Lebanese Dishes

Description: This book features the traditional Lebanese recipes and other Mediterranean Cuisine.

Cost: $20.00
plus $4.00 S/H per book.

California residents add 7.75% state and local sales tax to your order.

• 3 bunches parsley
• 6 romano tomatoes
• 1 bunch green onion
• 1/2 cup burghul (cracked wheat #1)
• 1/2 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp salt
• 1 tsp pepper
• romain lettuce (optional)
• fresh grape leaves (optional)

Prepare the parsley by breaking off the heads leaving as little stem as possible. Wash well and let dry. Chop very fine by hand or using a food processor pulse a few times until finely chopped. Chopping too long in processor will make parsley too wet and mushy. Place chopped parsley in a large salad bowl. Dice tomatoes and onions as fine s possible. Add to parsley along with the dry wheat, salt and petter. Toss well. Cover and refrigerate until ready to serve. Add lemon Juice and olive oil just before serving adjusting seasonings as desired. This is a lemony salad and is traditionally eaten scooped up in fresh grape leaves or romain lettuce leaves.