(alt. bur'ghul)
½ cup
Spring Onions 10
Parsley 5 cups, finely chopped
Mint ¼ cup, finely chopped
Tomatoes 2, diced
Green Capsicum 1, diced
Lemon juice ¼ cup
Olive oil ¼ cup
Mixed Spice ¼ teaspoon
Chilli powder ¼ teaspoon
Salt 2 teaspoon
Black Pepper ½ teaspoon

Wash the bur'ghul in water, dry it by squeezing, then put it in the refrigerator for 1 hour.

When ready, finely chop or dice and mix in all of the other ingredients, except the lemon juice and olive oil and return to the refrigerator until ready to serve.

Add the lemon juice and olive oil just before serving and toss well, adjusting the seasoning if necessary.

Serve in a large bowl lined with lettuce leaves.

Good in Pitta bread with cold roast lamb, pork or chook.

You can speed up the softening time by pouring hot water over the bur’ghul and letting it stand for 10 minutes before squeezing dry. Wrap it in a clean(?) tea towel and twist to extract the excess water.

from: "Food from Far Away" Peter Taylor.

Bourghul 1 cup
Shallots 4
Tomatoes 2
Mint 1 cup, finely chopped.
Parsley 1½ cup, finely chopped.
Olive Oil 1 tablespoon
Lemon Juice 2 tablespoons
Salt to taste

Tablouli II

Soaked the bourghul in 2-3 cups of water for about an hour.

Strain the bourghul, combine the finely chopped shallots, tomatoes, mint and parsley. Add the mixture of oil and lemon juice.


Season to taste and enjoy.

from a Bourghul packet!

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Last updated by: Webmaster , 06-Jan-2005 10:49 AM

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