Bulgur is an excellent source of protein, fiber, iron and vitamin B. I often eat this as a main dish with pieces of chicken on top. The key to this dish is to chop every ingredient finely. Preparation time: 30 minutes.

Ingredients (serves 4 people)

• Half a red onion very finely chopped
• 2 or 3 spring onions (scallions) very finely chopped
• 1 red pepper finely chopped
• 1 small cucumber finely chopped
• 1 carrot finely chopped
• 1 red chili pepper finely chopped (optional)
• 1 garlic clove (crushed with garlic crusher)
• 1 large bunch of parsley finely chopped
• 1.5 cups of fine bulgur
• 1.5 cups of boiling water
• 2 tbsp. of red pepper paste
• 2 tsp. of red pepper flakes
• 2 tsp. of sumac spice
• Salt and pepper to taste
• 1/4 cup of olive oil
• Juice of two lemons (or more if needed)

Preparation

1. Place the bulgur in a large mixing bowl and pour the same amount of boiling water in (1.5 cups of boiling water to 1.5 cups of bulgur). The water should cover the bulgur.
2. Cover the bowl with cling film (cling wrap) immediately and place a tea towel (kitchen towel) on top and around the bowl. Leave the bulgur to soak in the liquid which should take 15-20 mins.
3. Chop all your vegetables while the bulgur softens.
4. Combine the chopped red onion, scallions, chili pepper and crushed garlic with the red pepper paste and olive oil and mix in a bowl, then set aside.
5. Remove the cling film and towel from the bulgur bowl and fluff the bulgur up with your fingers wearing rubber gloves (or alternatively use a fork).
6. Add the onion and pepper paste mix into the bulgur bowl and work it evenly through to ensure all of the bulgur is coated with the mix. It should turn a reddish colour.
7. Add the other chopped vegetables and continue tossing this with your fingers until all the ingredients are evenly spread throughout the dish.
8. Add salt, black pepper, red pepper flakes, sumac and lemon, then mix again.
9. This dish can be served straight away and will taste delicious, but generally it is kept refrigerated for several hours before serving.
10. Serve this with lemon wedges on the side and enjoy.