Recipes from Chef Ludovic Garnier, chef de cuisine at One & Only Royal Mirage Dubai.

  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 200g parsley
  • 100g tomato
  • 50g onion
  • 20g burgul
  • 100ml water, plus some more for soaking
  • 25g butter
  • 20g salt
  • 20g lemon juice
  • 25g olive oil
  • 10g mint powder
  • 40g tomatoes, finely chopped
  • Handful of mint leaves


  1. Chop the parsley very finely. Cut the tomato and onion into small dices.

  2. 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.

  3. Mix all the ingredients together. Serve garnished with chopped tomato and mint leaves.

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