Preparation

Place the wheat in a very large bowl, cover with water, stir and let it settle a little at the bottom of the bowl. Drain. Repeat this operation for 4 more times. Remove portions of the wheat with your hands and squeeze well to eliminate all the water. Place in a bowl, cover with a dish towel and let stand for about 30 minutes for the wheat to grow and become soft. Add the tomato, parsley, chives, mint, onion, cucumber and chopped lettuce to the bowl, season with salt, lemon juice, sweet oil to taste and mix well. Place the tabula on a platter. Place the lettuce leaves on another platter. Take the tabbouleh and lettuce to the table. To help yourself, place a little of the tabouleh in the middle of a lettuce leaf and wrap it in a bundle. Bring it to your mouth with your hands. That is how it is used in Lebanon.

Ingredients

  • 3 cup of finely chopped parsley
  • 1 cup finely chopped green onions
  • 1 cup chopped mint
  • 2 lettuce feet - 1 cut thin and the other leave whole. Well washed, sheet by sheet
  • 500 grams of kibbeh wheat, washed, drained and squeezed
  • 10 small tomatoes cut into squares and seeded
  • 3 cucumbers, peeled and diced
  • Salt, lemon juice and sweet oil to taste
  • 2 large chopped onions