Cookbook 2007: Simon El Hage



  • 6 large bunches of parsley
  • 6 green onions
  • ¼ cup fresh mint, chopped
  • 1 teaspoon seven spices
  • 1 cup olive oil
  • 1 cup bulgur wheat
  • 6 large diced tomatoes
  • 1-1/2 teaspoons salt
  • 1 cup lemon juice (or to taste)
  • Romain lettuce or Belgian endive


Soak crushed wheat in water in a large mixing bowl for 5 minutes. Cup crushed wheat in your hand and squeeze out as much excess water as possible. Set aside. Wash parsley, mint, onions, and tomatoes, and drain well. Remove the stem and chop very fine. Mix all ingredients, add salt and seven spices. Add the wheat and toss well. 

Serve the romaine lettuce leaves or Belgian endives. Tear leaves into small pieces and scoops up tabouli to eat.