Qawarma tabbouleh

Qawarma tabbouleh is prepared in the Lebanese mountains during winter when summer vegetables (tomato, parsley and green onions) are out of season. It is cooked in the West Bekaa and Shouf villages with 'qawarma' or lamb meat preserved in fat and served with boiled cabbage leaves.

Serves 4 650 calories/serving INGREDIENTS

• 1 cup of coarse bourghul • 1 cup of chickpeas, peeled and boiled

(save the water when you drain) • 2 medium onions, finely chopped • 1 cup of Qawarma • Salt and pepper to taste • 1 small cabbage • 1 tbsp dry mint

PREPARATION

Wash the cabbage leaves and cook them in the chickpea water. In a pot, melt the qawarma and stir in the onions, chickpeas, and bulgur. Season with salt, pepper and dry mint. Serve the tabbouleh hot with the cooked cabbage leaves.