Tag Archives: Burghul


7 Feb

Tabbouleh is a very popular dish in the middle east. It is considered one of the most healthy salads. It’s a part of the popular Lebanese Meze. And the word Tabbouleh is derived from the Arabic, meaning seasoning.  It’s popular in Lebanon, Syria, Cyprus, and with some variations in the Armenian and Turkish cuisine.

It’s a very easy dish to prepare. The main ingredients are parsley and burghul. So the recipe goes with the mix of a big bunch of very fine chopped parsley, a handful of fine burghul wheat, soaked in water for 15 min, chopped onions, I added some green onions, chopped tomatoes in small cubes,  a juice of a lemon or lime, good quality olive oil and salt and pepper. It is usually served with Romaine Lettuce; some persons would like to eat it with pita bread. Try this delicious dish and tell me what you think. Enjoy.


Burghul Balls or Zenkoul

27 Apr

This dish is made on Good Friday only, because it is not supposed to eat fancy food on that day. It is a simple “poor” dish, using few basic ingredients, yet it is nourishing. In other regions, it is called Monk’s Kebbeh. We call it “zenkoul” in Arabic, I think it means, mini balls, and also “Za’aleet”  in Arabic. The recipe differ, from region to another, by few ingredients. In this recipe below, we use chickpeas, but in our village they omit it.


– 1 cup boiled chickpeas

– garlic, finely chopped ( 2-3 cloves)

– small onion, finely chopped


– vegetable oil

For the balls:

– 1 cup whole wheat flour

– 1 cup burghul

– 1 onion, finely minced

– 1 tsp marjoram, dried

– 1 tsp mint, dried

– salt

– 1/2 cup water

Mix all the dough balls ingredients together and form with your hand palms small balls. In a large skilet, fry the onion and garlic together for a couple of minutes, then add the chickpeas then the dough balls and some water to cover it and let it boil for a while until the sauce is thick. Season. At the end, sprinkle some sumac.