Ingredients
- 1 15 oz can of moghrabieh
- 1 diced tomato
- 2 thinly chopped green onions
- 1/2 lemon squeezed
- 2 garlic cloves
- 3 tablespoons pure olive oil
- 1/2 teaspoon salt
Preparation
- Crush the garlic cloves with a garlic press or beater until finely chopped.
- Empty the contents of the moghrabieh can into a pot.
- Add the squeezed lemon, the crushed garlic and the salt to the moghrabieh.
- Heat the mixture on low heat for 20 minutes. Empty in a salad bowl and let the entire mixture cool for another 20 minutes.
- Add the tomato, onion and olive oil and mix everything together.
