Tabbouleh – Mint And Parsley Salad (k P)

Is there anyone among you who truly thinks their salvation hangs suspended on the thin thread of your own will-power and commitment to righteousness? I know my own soul all too well. Were it not for God’s preserving grace I would have lost my salvation the day after I was born again. “If ever it should come to pass, that sheep of Christ might fall away, my fickle, feeble soul, alas! would fall a thousand times a day!” If you do not believe in the security of your soul in Christ, tomorrow should hold little but fear and misery and perhaps despair for you. For it may well be the day you commit that sin that will forever sever you from the Savior’s love. I can face tomorrow and the day after and the day after that with confidence, because I know that He “will never leave me nor forsake me” (Heb. 13:5).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Lebanese		1	Servings

INGREDIENTS

1	c	Fine burghul, crushed wheat
1/2	c	Finely chopped . mint
1 1/2	c	Finely chopped parsley
1	c	Finely chopped onions
3/4	c	Chopped tomatoes, optional
3/4	c	Olive oil
1	c	Lemon juice
		Salt and pepper BHAR

INSTRUCTIONS

Tabbouleh ranks along with kibbeh and hummus bi taheeni as the most
popular Lebanese dishes. Tabbouleh parties are popular on summer
afternoons.  Soften burghul by soaking one hour in water, then drain
well and  press out the excess water. Mix burghul, onions, salt and
pepper  together, crushing onion juice into burghul with fingers. Add
parsley, mint, oil, lemon juice, tomato and salt and pepper. Mix
thoroughly, adding more lemon juice if necessary to give a tart
flavor. Adjust salt to taste. Serve on roman lettuce leaves (the long
ones) in individual dishes, or use tender lettuce heart leaves,
cabbage leaves and vine leaves as scoops to eat the tabbouleh. In
Lebanon tabbouleh is generally served on a large platter and  decorated
with chopped tomatoes. The vegetable leaves are served on a  separate
dish in an attractive way.  (From Food from the Arab World Marie Karam
Khayat and Margaret Clark  Keatinge, Khayat's, Beirut 1959)  Posted to
JEWISH-FOOD digest V97 #004  From: Daniella De Picciotto
<daniela@dialdata.com.br>  Date: Sun, 5 Jan 1997 08:47:21 -0200 (EDT)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1613 Calories From Fat: 1446 Total Fat: 163.7g Cholesterol: 0mg Sodium: 319.9mg Potassium: 1323.5mg Carbohydrates: 44.7g Fiber: 8.2g Sugar: 18g Protein: 6.7g