and the parsley salad called tabbouleh comes originally from the mountains of Lebanon and Syria. It’s traditionally made with bulgar, wheat berries that have been cooked, dried, and cracked so they store longer and cook faster, but it’s possible similar herb salads were made with the parched green wheat called frikeh. Harvested when the sugar and moisture content is high, the wheat is burned in the field to remove the chaff and other inedible parts, and the grains take on a slightly smoky flavor.
For the shopping list
flat leaf parsley, chopped
fresh mint leaves, chopped
green onions, chopped
From the kitchen
Large Sauce Pan
Put 1 cup of frikeh in a 3 or 4 quart pot, stir in a teaspoon of salt, and add enough water to cover the grain by 2 inches. Bring to a boil, reduce the heat to a simmer, and cook until the grains are tender, about 45 minutes. Drain and cool; store in the refrigerator for several days if desired.
Pick the leaves and tender stems from the parsley and mint and chop finely. Chop the green onions. Zest and juice the lemon.
Combine the cooked frikeh with the parsley, mint, green onions, lemon juice and zest, 2 tablespons of preserved lemon paste, 1 teaspoon of baharat, salt, and pepper.
Gently mix in 1/2 jar of semi-preserved tomatoes. Serve with lemon wedges if desired.
Inspired by the flavors of the Levant, this mushroom kibbeh can be eaten with warm pita or served over hummus or rice.