1 lb. ½ oz. burghul, 10 oz. finely chopped green onions, 6 oz. finely chopped white onions, 6½ oz. olive oil, 3½ oz. lemon juice, 2½ tbs. salt, 1 tbs. pepper (a mixture of black and sweet pepper), 5 bunches of parsley, 2 bunches of mint, 2 lbs. 6½ oz. tomatoes, Tender grape leaves, lettuce or cabbage.

• Wash burghul half an hour before preparing the tabbouleh. Cut into small pieces the tomatoes and onions. Chop parsley and mint very fine. Rub white onion with a little salt and pepper. Mix all the ingredients well adding oil and lemon juice gradually. Serve on a platter and serve with it lettuce or grape leaves or cabbage or all three if available.