Prep 30 mins
Cook 10 mins
Another adapted recipes from one of my favourite cookbooks: Step-by-step cookery series " Salads and Summer dishes". This is a healthy salad that contains burgul (cracked wheat) which is a whole wheat grain that has been boiled, baked then cracked. You don't need to cook it, just soak in cold water for half an hour until the grains swell. I like this cucumber and tomato free version that is traditional to Lebanon. If you can get continental parsley, (it looks like fronds), rather than curly leaved English parsley then the favour will be more authentic. ZWT REGION: Middle East.
- 225 g bulgur or 225 g cracked wheat
- 4 spring onions, finely chopped (green onions)
- 125 g fresh parsley
- 3 sprigs of fresh mint
- 4 tablespoons olive oil
- 1 1⁄2 lemons, juice and zest of
- salt (to taste)
- pepper (to taste)
- lemon wedge (to garnish)
- of fresh mint (to garnish)
- Cover burgul/ cracked wheat with cold water in a bowl, there should be about 2.5cm (1 inch) water above the wheat. Soak for 30 minutes, use a sieve to drain it well and spread it out on a clean tea towel to dry off it bit.
- Using a blender or food processor finely pulse parsley and mint.
- Mix the cracked wheat, mint, parsley, spring onions, olive oil, lemon rind and juice together and season with salt and pepper to taste.
- Garnish with lemon wedges and fresh mint sprigs.
The proper name for this salad is Saf Soof, Mint is not used in this recipe. Goes well with kabobs or any other meat dish.
LOVE so quick and easy to do! Best of all, low fat too! Have to say, lean more to tomato and cucumbers in this, HOWEVER, glad this recipe I did not miss!!!