Chemiker wrote:
> On Sun, 22 Feb 2009 11:31:31 -0600, George Shirley
> > wrote:
>
>> 3/4 cup burghol, fine grain
>> 3 cups water
>> 3 cups fresh parsley, minced
>> 2-3 large tomatoes, chopped
>> 4-5 green onions, minced
>> 15 fresh mint leaves, minced, or 2 tablespoons dried mint
>> 10 pimiento stuffed green olives, minced.
>>
>> Dressing:
>> 1/2 cup lemon juice
>> 1/2 cup olive oil
>> salt to taste
>> 1 tspn hot pickle juice (optional)
>> 1 clove garlic (optional) Note: I always add the garlic
>
> I suspect the (where is she?) Taboulleh Princess would
> approve the amount of parsley. But PICKLE juice?
>
> Allah protect us!
>
> Alex
I feel the same way, some I've eaten in Lebanese restaurants did have
dill pickle juice in it, it could be tasted. I usually put more garlic
in it too.