Ingredients:
2 medium tomatoes, de-seeded and diced
100 gms (1/2 cup) bulghur wheat/cracked wheat #3 *
Bunch of parsley (preferably flat-leaf), chopped.
1-2 tbsps diced red onion or spring (green) onion
2 tbsps fresh mint, chopped, or 2 tsps dried
juice of 1 lemon
1 tbsp extra virgin olive oil
Salt and pepper to taste
* There are several grades of cracked wheat, with #1 being the finest. It's best to use #3 simply because it's a bit more substantial.
Method:
2 medium tomatoes, de-seeded and diced
100 gms (1/2 cup) bulghur wheat/cracked wheat #3 *
Bunch of parsley (preferably flat-leaf), chopped.
1-2 tbsps diced red onion or spring (green) onion
2 tbsps fresh mint, chopped, or 2 tsps dried
juice of 1 lemon
1 tbsp extra virgin olive oil
Salt and pepper to taste
* There are several grades of cracked wheat, with #1 being the finest. It's best to use #3 simply because it's a bit more substantial.
Method:
- Soak the cracked wheat in a bowl of water for about 30 minutes. It will absorb the water and swell. Then pour the contents of the bowl into a sieve and press down on the (hydrated) wheat to remove the excess water.
- Place the tomatoes, wheat and all the other ingredients into a large bowl and mix well together. Taste. You should detect the the soft wheat, the slightly soft tomatoes and the crunch of the parsley, mint and onion. You need to make sure there's a balance between the tomatoes, herbs, the sharpness of the onion and the saltiness. adjust if necessary.
- Allow to rest for 30 minutes before serving, to develop the flavours
Last edited:
now it's done. Imagine just throwing in a bunch of parsley!