Step 1: The Main Components
The main ingredient is Bulgar wheat. This is cracked wheat which has been parboiled and re-dried. It has grains somewhere in size between couscous and rice and has a mild nutty taste. It's traditionally used in South-Eastern European and Middle Eastern cooking but can be bought in most supermarkets. In addition you will need a lemon, olive oil and apple juice; cloudy or clear is fine.
The 500g (1.1lb) bag shown makes enough to fill the large serving dish. Boil the Bulgar wheat in plenty of water with a vegetable stock cube and a little salt. I also add a touch of turmeric to give a bit more colour. Boil for around 10 minutes, but keep checking and drain as soon as the grains are soft. You don't want to overcook to a mulch.
Drain it well and leave to cool, then add apple juice and olive oil. Use about twice the amount of juice as oil, add a little at a time and mix in. Stop when the mixture just begins to bind slightly. Finely grate the rind off the lemon, then squeeze the lemon and add the juice to the wheat mixture.