Beetroot Tabbouleh (Tabboulit shmandar) is more of a winter salad when beetroot are abundant. This specific recipe is a highlight of Khairat Bekaina community kitchen in Khiara, West Bekaa.
Total Servings: 4
Ingredients:
1 kg of beetroot
250 g of fine white burgol
1 ½ bunches of parsley
½ bunch of mint
1 small onion
½ of one sour pomegranate
2 Tbsp of pomegranate molasses
Olive Oil, Lemon juice, salt to taste
Preparation steps
- Boil, peel and finely chop the beetroots. Save the cooking water
- Soak the burgol in enough cooking water until all water is absorbed by the burgol
- Finely chop parsley, mint and onion
- Mix all aforementioned ingredients with the pomegranate seeds and seasoning (olive oil, lemon juice, pomegranate molasses and salt)
- Serve chilled