Cook the shelled wheat as though you were cooking pasta in the stock and water. Add water as needed. When the shelled wheat is chewy-tender, drain and set aside. Check the package for time, mine took around 25 minutes.

Meanwhile, heat 2 tablespoons of the olive oil in a large sauté pan on medium high heat with 1 teaspoon of the cumin seeds. Shake the pan occasionally, and when the cumin seeds are fragrant and browning (do not let them burn, cumin seeds brown quickly), add the onion with a pinch of salt. Cook for about 7 minutes, stirring occasionally, and then add the garlic. Keep cooking until the onions are darker and have caramelized. Transfer the onions to a plate or bowl.

Pour another 2 tablespoons of oil into the same pan, turn the heat to high, and repeat the roasting of the other teaspoon of cumin seeds. Then add the mushrooms with a pinch of salt and cook for six to seven minutes, stirring often, until the mushrooms release their water and start to brown. Add the thyme and the sliced sweet bell pepper and keep cooking, stirring all the while, for another minute. Add the balsamic vinegar and cook for 30 seconds; the vinegar should reduce and evaporate. Stir in the cooked shelled wheat and half of the caramelized onions. Also add half of the dill if you are using it. Stir in half of the feta cheese and half of the urfa chile powder. When everything is warmed through, remove the pan from the heat and taste for more salt.

Serve and garnish with the remaining caramelized onions, feta cheese, dill if using or the arugula. Sprinkle with urfa chile pepper. Drizzle with a tiny amount of extra virgin olive oil.