Cabbage & Meat Salad Print
1/2 cup chickpeas, soaked overnight then drained
1/2 cup bulgar wheat
3 cups chopped parsley
1 bunch of green onions, chopped
1/4 cup chopped fresh mint
2 medium tomatoes, chopped
1 cup lamb or beef, cut into small pieces and well fried, then drained
1 tsp salt
1/2 tsp pepper
2 Tbsp oil
4 Tbsp lemon juice
A dozen large cabbage leaves, chopped

With a rolling pin, break chickpeas in half, then pick out and discard the skins.
Place in a saucepan and cover with water, bring to a boil.
Cook for 20 minutes over medium heat.
Remove from heat and set aside in their water.
in the meantime, soak bulgar wheat in cold water for 15 minutes, then drain by placing in a strainer and pushing water out by hand. Place in a salad bowl and set aside.
Remove chickpeas from water and add to wheat. Save the water for later. Stir in rest of ingredients, except cabbage leaves.
Place cabbage leaves in the chickpea water, boil for a few moments. Remove and drain. Stir into salad and serve immediately.
Serves 6.
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