Tabbouleh

Add the bulgur to simmering water, bring to a boil and boil 10 minutes.

Remove from the heat and let sit covered 15 minutes, then cool a little.

Strip the parsley and mint leaves from any thick stems into a food processor and pulse until very finely chopped, stopping before it becomes a paste.

Finely chop the chives (or scallions).

Seed and dice the tomato and finely dice the cucumber.

Add the juice of one lemon, season well with salt, add about a quarter cup of olive oil and about a teaspoon of sumac, and stir well.

Add the still-warm bulgur so it soaks up the dressing and wakes up the herbs.

Cover and refrigerate at least an hour or two before serving, with hummus, pitas, feta and fresh vegetables.