Put the bulgur in a shallow bowl and pour in some hot water, close the lid and leave for 15-20 minutes. Add chili paste and salt to the rising bulgur and mix well. Cut the walnuts into small pieces. Remove the outer skins of the spring onions, finely chop the white part. Also chop the parsley and mint.

Add all the ingredients to the bulgur kneaded with chili paste. Add olive oil and lemon juice, mix it again and bring it to the table.

Bon Appetit!

1 cup fine (meatball) bulgur
1 cup of hot water
1 cup of walnuts
6 spring onions
half a bunch of parsley
3 sprigs of fresh mint
4 tablespoons of chili paste
2 tablespoons of olive oil
1 tablespoon of lemon juice