Tabouleh

Pkt cracked wheat (burghul), preferably coarse [to be prepared the day before]
Handful finely chopped mint (fresh)
Handful finely chopped parsley (fresh)
Handful finely chopped spring onion or chives (fresh)
Lemon juice
Olive oil
Vinegar [good quality]
Salt & pepper
Turmeric
Finely chopped tomatoes [optional]

Preparation

1. Rinse the cracked wheat several times, checking it carefully, and leave to soak overnight, it removes the bitter and raw aftertaste. Next day: Rinse again. If you have too much, package the surplus in separate plastic bags and freeze for another occasion.
If you want to scald and soften the grain in a sieve, do it quickly and rinse off immediately with cold water, or it will taste gummy; some recipes recommend boiling for 2 minutes, but it kills the texture and flavor!

2. Chop the herbs.

3. Add the salt, pepper, chopped herbs, lemon juice and vinegar to taste. Add the turmeric.

4. Add olive oil until it stirs smoothly and the texture feels balanced.

5. Chill before serving in an airtight tub, preferably for several hours, allowing the flavor to marinade.

6. Chop the tomatoes and add before serving.

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Recipes collected and tried out from Simma's restaurant, Aviva Bookin, Sarah Craimer, Ruti Mizrachi and Ariel Carciente, by Gila Ansell Brauner