I use fine bulgur wheat for this, which is ground much finer than the version often available in supermarkets, and just rinsing it is enough to soften it without the need to cook. It can be found in Middle Eastern shops or online. If you can’t find the fine sort, cook standard bulgur wheat according to the packet instructions.
- 110g fine bulgur wheat
- 2 ripe plum tomatoes
- 4 spring onions
- 200g flat-leaf parsley
- Leaves from a bunch of mint (about 50g)
- Zest of 2 lemons and juice of 1
- 100ml olive oil
- ½ tsp allspice
- ½ tsp ground coriander
- ½ tsp cumin
- Rinse the bulgur wheat in a fine sieve under cold water until the water runs clear. Drain and leave to one side.
- Chop the tomatoes into small dice and slice the spring onions finely. Add both to the bulgur wheat and season.
- Chop the parsley and mint finely together and mix these into the bulgur wheat along with the lemon zest and juice, oil, spices and some salt and freshly ground pepper to taste.
- Mix well and serve at room temperature.