Soria and Lebanon dispute the invention of this salad. When serving, place a little on a lettuce leaf, forming a roll. It's also known in the Middle East as young girls' food.
1 cup of wheat for quibe (160 g)
4 medium tomatoes (480 g)
1 medium cucumber with skin (150 g)
1 small onion (70 g)
1 medium curly lettuce (280 g)
1 tablespoon of green shallot chopped
3 tablespoons of chopped parsley
3 tablespoons of chopped dill
For the dressing
1/4 cup of olive oil (60 ml)
2 tablespoons of lemon juice
1/2 teaspoon of salt
1 pinch of black pepper
Soria and Lebanon dispute the invention of this salad. When serving, place a little on a lettuce leaf, forming a roll. It's also known in the Middle East as young girls' food.
1 cup of wheat for quibe (160 g)
4 medium tomatoes (480 g)
1 medium cucumber with skin (150 g)
1 small onion (70 g)
1 medium curly lettuce (280 g)
1 tablespoon of green shallot chopped
3 tablespoons of chopped parsley
3 tablespoons of chopped dill
For the dressing
1/4 cup of olive oil (60 ml)
2 tablespoons of lemon juice
1/2 teaspoon of salt
1 pinch of black pepper
Wash the wheat in running water and drain
Place it in a bowl, cover with water and let it rest for about 30 minutes
Cut the tomato into cubes and chop the cucumber, onion, and larger lettuce leaves (reserve the smaller ones)
Place them in a bowl and add the green shallot, parsley, and dill
Drain the wheat and squeeze it well with your hands
Add it to the bowl with the vegetables and mix well
Prepare the dressing: in another bowl, using an electric mixer, mix the olive oil with lemon juice, salt, and black pepper
Dress the salad with this mixture and mix well
Arrange the reserved lettuce leaves on a platter
Distribute the salad over them and serve immediately
233 calories per serving
