Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
163
Calories
2g
Protein
14g
Fat
10g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 85 grams (3 oz., 1/2 cu.)
- burghul 2 bunches
- flat-leaf parsley (about 30 gr. before washing, or 1 1/2 cu. chopped)
- 1 bunch fesh mint (about 10 gr. before washing, or 1/2 cu. chopped)
- 3 green unions or 1 small union
- 1 large tomato 90 milliliters (3 oz., 6 tbs.)
- lemon juice 60 milliliters (2 1/2 oz., 4 tbs.)
- olive
- oil
- salt
- 1 romaine lettuce (optional)
- =
Directions
1
Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green unions very fine. Dice the tomato. Combine all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves.
Recipe sourced from
fandom