3 large bunches of parsley, finely chopped 1/2 bunch of fresh mint, finely chopped 4 green onions with green ends finely chopped 3 large tomatoes, cut into very small pieces 2 tsp salt 1 1/2 tbl burghul 3/4 tsp black pepper 1/2 cup lemon juice 1/2 cup olive oil Place the parsley in a large mixing bowl. Rinse the burghul and drain, then squeeze all the excess water and put it on top of the parsley. Then add the tomatoes, green onions, and the mint. Just before serving, add the salt, black pepper, lemon juice, olive oil over the mixed green vegetables and toss very well. Add more lemon juice or salt to taste.
Falafel
Falafel seems to be internationally known. It tends to appeal even to the uninitiated in foreign foods. If you haven't tried it already, imagine a pocket of pita (Arabic) bread, filled with piping hot falafel, topped with vegetable slices, moistened with the tangy tahina sauce, and if your taste buds so desire, a few drops of hot sauce to boot In the Middle East it is sold on every other corner, from restaurants to sidewalk stands; falafels presented in a sandwich or in a paper cone to simply munch on. Clearly Falafel is healthful food. It is also very popular with vegetarians. When frying Falafel be especially mindful of the wee children hovering about the kitchen. Ingredients 500 mL (2 cups) dried chick peas (absolutely not canned) 1 medium onion quartered 2-3 cloves garlic 2-3 slices stale bread 50 mL (1/4 cup) parsley 1/3 head sweet red pepper 10 mL (2 tsp) 3 mL (3/4 tsp) black pepper 10 mL (2 tsp) cumin 10 mL (2 tsp) oregano 10 mL (2 tsp) ground coriander 5 mL (1 tsp) red hot pepper flakes 20 mL (4 tsp) flour 10 mL (2 tsp) baking powder 50 mL (1/4 cup) water 5 mL (1 tsp) baking powder 125 mL (1/2 cup) water vegetable oil for deep frying Pick out foreign matter from between the peas. Place in a large bowl, cover generously with water and soak overnight. Drain peas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well. In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chick peas mixture the size of walnuts, then flatten a bit.Deep fry in oil at medium high heat until golden brown. Serve piping hot.Arrange in halved loaves of pita (Arabic bread), topped with salad vegetables and tahina sauce. Some people love it topped with sauerkraut, wedges of tomato and tahina sauce. Hot pepper may also be sprinkled on top.
Hommus - Chic Peas With Tahina
250 mL (1 cup) dried chick peas& 10 mL (2 tsp) baking soda& 300 mL (1 1/4 cups) water juice of 2 1/2 - 3 lemons 10 mL (2 tsp) salt 1 clove garlic, crushed 175 mL (3/4 cup) water paprika olive oil& 200 mL (3/4 cup) tahina (sesame seed paste) Spoon hoummos onto a large platter, spread it flat and garnish with paprika and parsley, and if desired, flowerettes of radishes and olives. Drizzle with olive oil. Serve with Arabic (pita) bread. Makes 5-7 servings Hoummos freezes well. It is ideal for entertaining, as part of a meal, or as a dip. Another way of serving hoummos is as follows: Cut a lean piece of lamb or beef into grape-size pieces.Fry in a heavy frying-pan in a bit of olive oil. Cook until all of the moisture has evaporated. Add salt and pepper to taste. Add a handful of pine nuts (if desired) and cook further until the meat and nuts are browned. Spoon into the centre of a platter spread with hoummos.
Stuffed Vine Leaves (Yalangi)
500g vine leaves fresh or (a packet of vine leaves kept in salted wter) 1 1/2 cup rice washed  1 cup parsley chopped 1/2 cup mint leaves chopped 4 small tomatoes chopped 4 spring onions chopped with their greens 1/2 cup olive oil 3/4 cup lemon juice 2 potatoes sliced Salt-pepper Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt. Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves or the stuffing. Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for 1 hour or till the leaves are well cooked. Serve cold