Hindbeh (wild chicory with bulgur)

Instructions

1. Wash the chicory thoroughly, remove the tough parts, then chop it finely.
2. Fry the sliced onion in half the olive oil for 5 minutes until golden.
3. Add the crushed garlic and the cumin, then the chopped chicory and let it wilt for 5 minutes, stirring.
4. Add the bulgur, pour in the water, season and simmer covered for 15 to 20 minutes over low heat, until the water is absorbed.
5. Off the heat, leave to rest for 5 minutes, then stir in the rest of the oil and the lemon juice.
6. Serve warm, topped with fresh mint.