- Toby Inkster
- recipes; lebanon; arab
This recipe is one I improvised, drawing on a bunch of different sources, notably Closer magazine.
- 200g bulgar wheat, or cous-cous if this is unavailable
- 150g fresh parsley, finely chopped
- 75g fresh mint, finely chopped
- 2 tomatoes
- 1.5 lemons
- 1 red onion
- 3---4 spring onions
- 2 tablespoons of olive oil
- 1 vegetable stock cube
- Salt and pepper
- a handful of pine nuts (optional)
Soak the wheat in about 400mL of water, seasoned with a crumbled stock cube. It will need to soak for somewhere between 30 minutes and an hour, so use this opportunity to make some houmous, falafels, minted lamb chops or whatever as an accompaniment.
Finely dice 1.5 tomatoes, cutting the other half tomato into wedges to use as a garnish. Finely dice the red onion, saving a few rings to use as a garnish. Cut Â¼ of a lemon into wedges, again for a garnish and juice the rest. Chop the spring onions.
When the wheat is softened, drain off excess liquid and mix the chopped tomato, onion, spring onions, herbs, pine nuts, oil and lemon juice in. Season with salt and pepper. Allow at least ten minutes for the flavours to mingle before serving.