Recipe of the Week
Courtesy of
Jeremy Finich

This salad is considered a staple in may middle eastern homes. Eat it spooned onto your favorite crackers, spread on pita bread or as a side dish to almost any meal.


1 cup cracked wheat
3/4 cup onion, chopped fine
1/2 cup scallions, chopped fine (include green part, too)
2 large tomatoes, chopped into small chunks
1-1/2 cups fresh parsley, chopped fine

1/2 cup fresh mint leaves, chopped fine
3/4 cup olive oil
1/2 cup lemon fresh squeezed juice
1 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. black pepper (freshly ground if possible)


Place cracked wheat in a bowl and cover with cold water for an hour before using. Drain, then squeeze out the remaining water in a towel or by hand.

Add all the remaining ingredients except the tomatoes and mix well. Add the tomatoes, mixing lightly to distribute them throughout the salad.

Serve chilled or at room temperature.

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