Recipes > Mezze (Lebanese Appetizers) , Lebanese Cuisine


Serves 4-6

  • 30g fine burghul
  • 600g firm ripe tomatoes, diced into small cubes
  • 50g spring onions, trimmed and very thinly sliced
  • 400g flat-leaved parsley (2 bunches), most of the stalks discarded, very finely chopped
  • 70g mint (1/3 bunch), leaves only, very finely chopped
  • ¼ tsp Adonis Cinnamon Ground
  • ½ tsp Adonis Seven Spices
  • ¼ tsp Adonis Black Pepper Ground
  • Salt to taste
  • Juice of 1 lemon, or to taste
  • 150 ml extra virgin olive oil
  • 4 gem lettuces, washed and quartered
Cooking instructions

Rinse the burghul in several changes of cold water. Drain well and put in a bowl. Stir with a fork every now and then to fluff up the burghul.

Drain the tomatoes of their juice and put in a large bowl. Add the spring onion and herbs. Sprinkle the burghul all over. Season with the Adonis Cinnamon, Adonis Allspice and Adonis Black Pepper Ground. Add salt to taste. Add the lemon juice and olive oil and mix well. Taste and adjust the Adonis seasoning if necessary. Serve immediately with the quartered gem lettuce.