Cooking in the time of Corona # 3

Galileat More than 30 years ago Paul Nirens an Australian chef, left the "Down Under" world to live in Israel's Galilee region. Paul started a business that hosts collaborative culinary workshops in Northern Israel. The following recipe is from Pinina, a religious Druze woman from the village of M'rar in the lower Galilee Mountain. Pinina is one of our favorite local cook when we organizing an authentic Druze workshop for our travelers.


Cooking in the time of Corona # 3

Pinina’s Tabbouleh

  • 500 gr (17 oz) cherry tomatoes
  • 6 spring onions. Finely chopped
  • 1 whole lemon, cut into small pieces
  • 5 large tablespoons fine burghul
  • 2 large handfuls flat-leaf parsley, finely chopped
  • 1 large handful mint, finely chopped
  • 1\2 teaspoon of sweet paprika


For the dressing

  • 60 MLS (1\4 cup) extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon salt and 1\2 teaspoon black pepper



  • Halve the tomatoes, place in a bowl and add the spring onions, diced lemon pieces, parsley & mint. Mix well
  • Soak the burghul in lightly salted boiling water for 10-15 minutes until grains are soft and swollen (cover the burghul with kitchen towel while soaking)
  • Mix all dressing ingredients in a small bowel
  • Add the burghul, paprika & dressing to the salad and mix well
  • Leave for 30 minutes before serving to allow the flavors to mingle (best served at room temperature)

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IM Israel Travel is a family-owned boutique company established by tour guides, which designs and organizes tailor-made tours throughout Israel. All our tours are guide-designed, as we strongly believe that the very best tours are those designed with the hands-on knowledge of professional guides.

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