Tabouleh

Growing up in the middle east has taught me to love the arab palate. I simply love arab salads like Tabouleh, a crunchy salad and Fatoosh served with fried Qubz. I love Shawarmas, Shish Tawook and Hareeth (similar to Haleem we get in hyderabad). And how about those heavenly lebanese Labneh pastries made from cream cheese. My favourite snacks would be a simple arab bread dipped in Hommus - so filling and so yum. And grilled chicken with garlic mayonise - Taum!! That's the all-time favourite. My mom and myself can guzzle down taum with qubz anytime. Just bring it on!

So anyway, this salad is quite addictive in nature, let me warn you. A spoon of this goes in and you won't be able to stop. So lets make Tabouleh? That's right! I love Tabouleh. In fact I love everything associated with parsley. Loads of parsley. We don't get parsley easily where I live now, but if I ever find it, you know the first thing I would do with it, don't you?

• Parsley, 1 bunch
• Mint leaves, 1/2 bunch
• Coriander leaves, 1 bunch (optional)
• 2 tomatoes, chopped
• 1 Cucumber, chopped
• Lettuce, a quarter portion, or 1 cup, chopped
• 3-4 spring onions, chopped fine
• Olive Oil, 2 tbsp
• Lemon juice, 1 tbsp
• Salt
• Burgul - 1 cup

And the main ingredient which makes Tabouleh awesome - Burgul wheat. You'll need a cup of this. Soak for a few minutes while you chop the rest of the stuff. Grind it well.

Mix it all together in a large bowl. Season with olive oil and lemon juice. Add salt to taste.

Lovely.