• 1/4 cup brown burgol # 1

  • 2 cups very finely chopped Italian parsley

  • ¼ cup chopped fresh mint leaves

  • 2 tomatoes, finely diced (about 1 cup)

  • 1 bunch green onions, very finely sliced

  • ½ cup lemon juice

  • 1/2 cup extra virgin olive oil

  • salt and white pepper to taste


Rinse burgol and drain. Let it soak for about 15 minutes in half of the lemon juice. Meanwhile chop the vegetables. Mix all the ingredients, and adjust seasonings to taste. Serve immediately with fresh lettuce or cabbage leaves.