Kissir (Turkish Burghul Salad) 200 g fine burghul 200 ml boiling water 2 small Spanish onions, very finely chopped 5 medium firm ripe tomatoes (about 500 g), deseeded, diced into 1 cm square cubes ½ small green bell pepper, deseeded and diced small Few sprigs flat-leaf parsley, most of the stalk discarded, finely chopped 4 tablespoons extra virgin olive oil 1 teaspoon Aleppo pepper 1½ tablespoons pomegranate syrup, (or 3 tablespoons lemon juice) Sea salt to taste Put the burghul in a large mixing bowl and stir in the water a few spoonfuls at a time. Cover with a kitchen towel and let sit for 15 minutes. When the time is up, add the onion to the burghul and mix well. Add the other ingredients together with the seasonings. Mix well. Taste and adjust the seasoning if necessary. Serve immediately. Serves 4 to 6. Recipe by Anissa Helou middle eastern recipe index christina m k al-sudairy buy the book!