Chef Mohamed Ali Ben Ahmed
Shawarma Khan
This summer salad is traditionally served as an appetizer with wine.
Ingredients
1/2 cup white bulgur wheat
1 cup of warm water
4 cups curly parsley, finely chopped
1 cup diced roma tomatoes
1 cup diced cucumber
1 cup diced onion
2 lemons, juiced
2 Tbsp olive oil
1/2 Tbsp salt
1/2 Tbsp cinnamon
pepper, to taste
Method
- Soak bulgur wheat in warm water for 1 hour, then drain.
- Add chopped parsley, diced tomatoes, cucumbers and onion. Add lemon juice, olive oil, salt, cinnamon and pepper and toss well.
- Squeeze excess liquid from salad before transferring to a serving dish.
Yield 4 servings
