-
1
Place water in large bowl.
-
2
Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
-
3
Thoroughly drain and pat dry.
-
4
Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200u00b0 until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
-
5
Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
-
6
Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
-
7
When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
-
8
Add herbs and vegetables, reserving 1/2 of the diced tomatoes and toss.
-
9
Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
-
10
Garnish with remaining diced tomatoes and a few whole mint leaves.
-
11
Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.
