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Chef Mohamed Ali Ben Ahmed
Shawarma Khan

This summer salad is traditionally served as an appetizer with wine

1/2 cup white bulgur wheat
1 cup of warm water
4 cups curly parsley, finely chopped
1 cup diced roma tomatoes
1 cup diced cucumber
1 cup diced onion
2 lemons, juiced
2 Tbsp olive oil
1/2 Tbsp salt
1/2 Tbsp cinnamon
pepper, to taste

1. Soak bulgur wheat in warm water for 1 hour, then drain.
2. Add chopped parsley, diced tomatoes, cucumbers and onion. Add lemon juice, olive oil, salt, cinnamon and pepper and toss well.
3. Squeeze excess liquid from salad before transferring to a serving dish.

Yield 4 servings




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