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Tabbouleh is often served at Cyprian restaurants.  The principal ingredients are cracked wheat, chopped onions, tomatoes, and  cucumbers.  Parsley, mint, and freshly squeezed lemon juice give this salad its unique flavoring.

Ingredients: 

4 cups boiling water

2 cups burghul

1 onion, finely chopped

Salt and pepper

¾ cup finely chopped parsley

2 ½Tbs dried mint, finely crushed

1 cucumber, peeled, seeds removed, and finely chopped

1 tomato, finely chopped

5 Tablespoons olive oil

5 Tablespoons lemon juice

Directions: 

• Soak the burghul in the boiling water for ½ hour before preparing the salad. Drain and squeeze out as much moisture as possible with your hands.

• Mix the burghul with the chopped onions, squeezing with your hands to crush the onions and allowing the juices to penetrate the burghul. Season to taste with salt and pepper.

• Add all the remaining ingredients and mix well.

• Taste to see if more salt, pepper or lemon are required. The salad should be distinctly lemony.