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Place bulgur in medium bowl. Pour boiling water over bulgur. Cover the bowl and set aside for 20 minutes. Drain using a fine mesh strainer. Meanwhile, section oranges with a paring knife by first cutting away the peel and pith, then cutting out the flesh by sections, leaving the membranes. Cut the sections in half, and add them to the bulgur. Add the lemon juice, olive oil, garlic, onion, cucumber, parsley, mint, walnut, and currants. Mix well. Season to taste with salt and pepper. Serve at room temperature or while still warm from the cooking process. Add in the feta cheese if desired.
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Wire mesh fruit bowl — air circulation prevents premature ripening
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Fast centrifugal juicer for fresh fruit and vegetable juice
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Record your recipes and experiments — organized cooking journal
Crushed nut-spice blend — dip bread in olive oil then dukkah