Braden Family Cookbook
Cover burghul with water
and let sit for 30 minutes.
Drain well in a sieve and
spread on a cloth to dry. Mix the
dried burghul with the onion and squeeze/mash it a little to release the onion
flavor. Add parsley and mint and
Beat oil with lemon juice,
stir in salt and pepper, then toss with burghul mixture.
Add tomatoes & chill for one hour.
Serve over lettuce leaves
with lemon/salt mixture on the side.
Serves 6 - 8