Wash the bur'ghul in water, dry it by squeezing, then put it in the refrigerator for 1
When ready, finely chop or dice and mix in all of the other ingredients, except the
lemon juice and olive oil and return to the refrigerator until ready to serve.
Add the lemon juice and olive oil just before serving and toss well, adjusting the
seasoning if necessary.
Serve in a large bowl lined with lettuce leaves.
Good in Pitta bread with cold roast lamb, pork or
You can speed up the softening time by pouring hot water over the bur’ghul and
letting it stand for 10 minutes before squeezing dry. Wrap it in a clean(?) tea towel and
twist to extract the excess water.
from: "Food from Far Away" Peter Taylor.