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