Kamal Mouzawak’s recipe

Ingredients for 6 people

  • 5 bunches of flat-leaf parsley
  • 3 sprigs of mint
  • 3 green onions
  • 3 tomatoes
  • 1 C. at s. fine bulgur
  • juice of 2 lemons
  • 5 c. at s. olive oil
  • salt pepper

The preparation

Sort and strip the parsley and mint, clean the green onions and tomatoes, dry everything. Cut the tomatoes into small cubes and mix them with the bulgur, which will absorb the juice.
Leave to rest for at least 30 minutes.

Chop the parsley very finely, then the mint (keeping it under the parsley to avoid oxidation). Chop the green onions and rub them with salt and pepper.

Read also: Kamal Mouzawak: “Cooking and its metamorphoses fascinate me: how a simple aubergine, placed on the stove and seasoned, can become “caviar””

Keep everything cool until ready to serve. Mix all the ingredients in a bowl, add the lemon juice and olive oil. Adjust seasoning and serve immediately.

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