Get this recipe courtesy of A Taste of Lebanon, St. Sharbel's fifth annual festival happening Sept. 7-9. St. Sharbel is located at 31601 Schoenherr Rd in Warren.
Serves 6 People
Ingredients: 8 cups (3 bunches of parsley) finely chopped 4 cups (3 medium tomatoes) finely diced 1 cup (1 green or white onion) finely diced ½ cup freshly squeezed lemon or to taste ½ teaspoon of sumac* 1 tablespoon of dried or fresh mint ½ teaspoon of salt or to taste ¼ teaspoon of pepper or to taste ½ cup of extra virgin olive oil 2 tablespoons of cracked wheat
* Can be bought at Arabic Stores
Steps: 1. Soak the parsley for 5 minutes in salted water before chopping. Then drain and let parsley dry for 2 hours. 2. In large bowl, place the finely chopped parsley, finely diced tomatoes, and finely diced onion. 3. Add the sumac, the dried or fresh mint, salt, pepper, and cracked wheat. 4. Pour squeezed lemon and add it to the bowl. 5. Add the extra virgin olive oil. 6. Mix all the ingredients together very well.
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Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.
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