Cooking time

• Cut the leek into very coarse pieces (see photo). Not too fine, but not too coarse either. But you shouldn’t have to look for the leek in your dish, if you know what I mean.
  Heat a heavy-bottomed pan, heat the olive oil and brown your leeks well. They really need to be fried, baked, browned, tasted. This may take more time than you’d like. Turn up the heat a little higher if necessary and a little lower if necessary. Continue until the leeks are beautifully soft and brown. Add the finely chopped garlic in the last minutes.
• Meanwhile, cook the bulgur in a pan according to the instructions. No longer than necessary, the bulgur should retain its bite well.
  Drain the bulgur and let it evaporate for a while. Then fold it through the leek mixture. Allow the bulgur to absorb the oil well.
• Season with the seven spice powder, salt and pepper. Taste to see if it’s good and add some if you think it’s necessary.