سلطة الأعشاب بالشومر والبرغل

Soak the bulgur in water and then drain it

Finely chop the parsley and dill, and thinly slice the fennel.

In a large serving bowl, combine the soaked bulgur with the chopped dried apricots.

Add the fennel slices, pomegranate seeds, toasted almonds, and bulgarit cheese to the mixture.

Prepare the dressing by mixing the lemon juice, olive oil, honey, and salt until smooth.

Pour the dressing over the salad and gently toss to combine all the flavors.

Serve immediately or chill briefly to allow the flavors to meld.