1 lb. 1 1/2 oz. burghul
10 oz. green onions, finely chopped
6 oz. white onions, finely chopped
6 1/2 oz. olive oil
3 1/2 oz. lemon juice
2 1/2 tbsp. salt
1 tsp. pepper
5 bunches parsley
2 bunches of mint
2 lbs. 6 1/2 oz. tomatoes
Lettuce or cabbage

Wash burghul half an hour before preparing the tabbouli. Cut into small pieces the tomatoes and onions. Chop parsley and mint very fine. Rub white onion with a little salt and pepper. Mix all the ingredients well, adding oil and lemon juice gradually. Serve on a platter and serve with it lettuce or cabbage.