Step 1

Thinly peel the orange (avoiding the white pith as much as possible) and blitz well in a food processor to a fine consistency

Step 2

Then add the onions, all of the fresh herbs and spices as well as the salt and blitz again.

Step 3

Finally add the fine bulgur wheat and pulse everything together.

Step 4

Store the kamouneh mix in the fridge for up to 3 days, freeze the rest for use when required.