Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
|Written by Ghinwa Alameen|
|Thursday, 07 October 2010 03:21|
A staple salad at Syrian restaurants, this colorful dish is made with the freshest ingredients, bring spring time to any table. Finely-chopped parsley, tomato and burgul are dressed with lemon and olive oil. Reserve your best olive oil for this dish as it showcases its full flavor!
Makes 3-4 servings
|Last Updated on Friday, 15 October 2010 12:00|
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