INGREDIENTS
1
Endive
1
Garlic clove
1/2 cup
Mint
1 cup
Parsley
1
Pomegranate
2 tsp
Preserved lemon
2 tbsp
Honey
3 tbsp
Lemon juice, fresh
1
medium 1 1/2 cups medium-grind Bulgur
1 pinch
Cinnamon, ground
1
Pepper
1
Sea salt, Fine
1/4 cup
Olive oil, extra-virgin
3 tbsp
Pistachios