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Recipes from Chef Ludovic Garnier, chef de cuisine at One & Only Royal Mirage Dubai.
Chop the parsley very finely. Cut the tomato and onion into small dices.
Soak burgul in cold water for 3 mins, then drain. Boil 100ml of water, add butter, then put the boiled water over the burgul. Cover and let cool.
Mix all the ingredients together. Serve garnished with chopped tomato and mint leaves.
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