Tabbuleh Baidah (White Tabbulé) 100 g fine burghul 1 pointed organic white cabbage, weighing about 500 g, outer damaged leaves discarded, shredded very fine 100 g spring onions, trimmed, thinly sliced 200 g fresh mint, leaves only, chopped medium fine 400 g firm ripe cherry tomatoes, quartered Juice of 1 lemon, or to taste 100 ml extra virgin olive oil ½ teaspoon Aleppo pepper Sea salt Rinse the burghul under cold water. Drain and set aside to let it fluff up — stir the burghul with a fork every now and then to separate the grains. Put the cabbage, onion, mint and tomatoes in a large bowl. Add the burghul, lemon juice and oil. Season with the Aleppo pepper and salt to taste. Mix well. Taste and adjust the seasoning if necessary. Serve immediately. From "Modern Mezze " by Anissa Helou middle eastern recipe index christina m k al-sudairy buy the book!