Eetch

Method

1. 1 Sauté the onions and bell peppers in olive oil for 10 minutes, then add the tomato sauce and cook for 6 minutes.
2. 2 Pour in 250 ml of hot water, then add the broken wheat and turn off the heat immediately.
3. 3 Do not cook the wheat over a fire; use only the heat of water to allow the grains to swell naturally for one hour.
4. 4 Cover tightly and let stand for 1 hour until the seeds are soft but still crunchy when bitten.
5. 5 Toss the vegetables and mix in the chopped fresh tomatoes, chili powder, parsley, and mint leaves.
6. 6 Squeeze in some lemon juice, drizzle with olive oil, and refrigerate for 30 minutes. This dish is best served cold.