Ingredients List



  1. Soak bulgur wheat in 2 cups cold water for 20 minutes. Fluff up once it's absorbed all the water.
  2. Cut tomatoes into small cubes (using a small serrated knife is best). 
  3. Combine bulgur wheat with tomato and lemon juice. 
  4. Trim off stems of parsley. Shred the parsley leaves really finely. 
  5. Dice onion finely.
  6. Add parsley to the bowl - stir in salt and pepper,olive oil, all spice and baharat. 

Adapted from: Jerusalem, Yotam Ottolenghi and Sami Tamimi