• 50g bulgar wheat
  • 175g okra, ends trimmed
  • olive oil
  • 1 clove garlic, crushed
  • 4 tomatoes, chopped
  • 1 tsp kalonji (black onion seeds)
  • 1 bunch flat leaf parsley, chopped
  • 1 bunch mint, chopped
  • 1 lemon, juiced
  • to serve (optional) yoghurt


  • STEP 1

    Put the bulgar wheat in a bowl, add enough boiling water to cover it by 1cm, cover with a plate and leave for 20 minutes.

  • STEP 2

    Meanwhile, fry the okra in a little oil and as it softens, add the garlic and stir, followed by the tomatoes. Simmer everything for 5 minutes and then add the kalonji and season well.

  • STEP 3

    Drain the bulgar wheat and stir in the parsley, mint and lemon, season well and stir in some olive oil. Spoon into a bowl and spoon the okra on top. Add some yoghurt, if you like.


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