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IBSARESDUAmerican University of Beirut
IDRC



kura_recipe.jpg
Title
Waterparsnip Tabbouleh
Ingredients
350g Parsley 2 teaspoon sumac 20g Mint 2 teaspoon salt 6 Green Onions 1 teaspoon black pepper 3 Tomatoes 150 ml olive oil 170 ml Lemon Juice 70g Lentils
MOP
Soak lentils in warm water 1 day prior to preparation Wash the vegetables Cut the tomatoes in small cubes Mince the parsley Mince the mint Cut the lemons in half and press separately Cut the edges of the green onions, mince, and place in a separate container. Prepare the dressing by adding the dressing ingredients to the minced onion. Mix well in a separate container
Town
Chouf
 
Programming: Khaled al Ahmad - Web Analyst: Maha Jdeed - Photography: Mazen Jannoun 
Design & Management: Yarob Marouf