How to make
Put a pot on high heat with two tea cups of water. Once the water boils, remove it from the heat and pour 1 cup of bulgur.
Cover the pot with a lid and leave it stand for 20-25 minutes for the bulgur to swell and absorb the water. If after this time you see that there is still liquid, strain it and leave it to cool completely.
Heat a frying pan with olive oil over medium heat. Add the cashews with a little salt and stir, until they start to aquire a golden color.
Immediately add the bulgur and continue stirring for another minute. Be careful, because sometimes the grains crack and if your face is too close to the pot, it can burn you.
Remove it from the heat, season with dried parsley and leave it to cool.
Cut the tomatoes into slices, sprinkle with a little salt and arrange on a plate (about 3-4 slices per serving). On top of each slice of tomato put the mixture of bulgur and cashews. Sprinkle with more parsley on top and serve it as an appetizer.
Enjoy your meal!
