Lebanese chefs prepare a giant tabbouleh to set a new world record in Beirut on October 25, 2009. Under the watch of a Guinness adjudicator, 250 sous-chefs and their 50 bosses from the state-run culinary school chopped and sliced over three and a half tons (7,000 lbs) of the salad, using 1,600 kg (3,520 lbs) of parsley, 1,500 kg (3,300 lbs) of ripe tomatoes and 420 kg (926 lbs) of onions.