Recipe by chef FIFI
READY IN: 15mins


  • 2
    bunches fresh parsley (flat leaf preferrably)
  • 12 - 34
    tomatoes (med to large in size)
  • 2
    tablespoons onions
  • 13
  • 2 -3
    tablespoons olive oil
  • 18 - 14
    cup lemon juice (to suit personal taste, I usually just squeeze the lemon and adjust it according to my taste, not me)
  • 12 - 1
    teaspoon mint (dried or fresh)
  • 34
    teaspoon sumaq
  • salt (personal choice)


  • In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
  • If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
  • This step is very important!First three ingredients must be minced very finely.
  • In a medium bowl, add all ingredients together and stir well.
  • If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
  • Let sit in the fridge for about 1 hour for the flavors to meld.
  • Enjoy!