Ingredients

• 35 g raw bulgur
• 1 large bunch parsley
• 1 tomato
• 2 sprigs chives
• a pinch of cinnamon
• 2 tablespoons olive oil
• juice from 1 lemon
• salt and ground pepper

Preparation

1. Cook the bulgur according to package directions. Drain and place in a bowl.
2. Rinse the parsley, pat dry, and remove the leaves from the stems. Finely chop and add to the bowl with the bulgur.
3. Cut the tomato into quarters, remove the stem, and discard the seeds. Cut the remaining flesh first into strips, then into cubes. Place in the bowl with the other ingredients.
4. Add the chopped chives, cinnamon, olive oil, and lemon juice. Season with salt and pepper, mix. Can be served with meat dishes or, for example, scoop portions of salad with leaves of small romaine lettuce.