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lebanese tabbouleh

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lebanese tabbouleh


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Tempo de preparo

2 hour(s)


4 servings

  • Ingredients
  • Recipe
  • Parsley (branches)3 unit(s)
  • Mint (branches)1 unit(s)
  • Lemon juice1/3 cup
  • Syrian pepper1 teaspoon
  • Salt1 teaspoon
  • Black pepper to taste
  • Wheat for kibbeh, washed and hydrated1/4 cup
  • Firm tomatoes2 unit(s)
  • Olive oil1/4 cup
  1. Cut the tomatoes into 1 cm squares, removing the seeds. Add ½ teaspoon of salt to the chopped tomatoes, place in a sieve and place the sieve on a deep plate or bowl and refrigerate for an hour to drain the tomato water.
  2. Soak 1/8 cup of wheat in lukewarm water for 30 minutes (it will rise to ¼ cup after soaking
  3. Then, separate the washed and well-dried parsley and mint leaves. Grind the leaves in a food processor for approximately 2 minutes. From time to time, open the processor, scrape the sides, so that it beats all the leaves evenly.
  4. After 30 minutes, drain the wheat and place it on a clean cloth, gather the ends and squeeze well until all the water has drained.
  5. In a bowl, add the leaves, hydrated wheat and tomato. Stir gently so as not to crush the tomato. Then add the lemon juice, olive oil, Syrian pepper, the rest of the salt and black pepper. Stir again. Adjust salt if necessary
  6. Place in the fridge for 1 hour and it's ready to be served.

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