“Jayni’s Kitchen” will visit Casablanca Restaurant this week to sample some ethnic cuisine.

Restaurant owner Rick Yameen and host Jayni Carey, right, will prepare Middle Eastern classics, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Tabbouleh

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1 cup fine burghul (bulgar wheat)

3 cups fresh parsley, finely chopped

1/2 cup green onion, finely chopped

2 cups fresh tomato, chopped

1/4 cup fresh mint leaves, finely chopped (optional)

1 teaspoon salt

1/4 teaspoon black pepper

2/3 cup olive oil

1/2 cup fresh-squeezed lemon juice

Place the burghul in a large bowl and cover with cold water for about 30 minutes (it will expand enormously). Drain the burghul and squeeze out as much moisture as possible with your hands. Spread out to dry further on a cloth or tea towel.

Wash the fresh parsley, spread out and drain well. Once parsley is mostly dry, pick the leaves from the stems by hand and finely chop them. Set aside.

In a large bowl, combine the burghul, chopped parsley, green onion, tomato and mint. Stir in the salt and pepper. Add the olive oil and lemon juice and mix well. Taste, and add salt, pepper or lemon juice as desired. This salad should be distinctly lemony.

Tabbouleh is traditionally served on individual plates lined with hearts of Romaine lettuce.

Makes 8 servings.