In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[EX Q]: Place water in large bowl., Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour., Thoroughly drain and pat dry., Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200 until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat., Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe)., Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes., When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain., Add herbs and vegetables, reserving 1/2 of the diced tomatoes and toss., Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste., Garnish with remaining diced tomatoes and a few whole mint leaves., Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.
[EX A]: water, hard red wheat, fresh lemon, flat leaf parsley, mint, scallions, tomatoes, cucumber, extra-virgin olive oil, kosher salt, ground allspice, cinnamon, ground black pepper

[EX Q]: Cut the tomatoes into 1cm slices., Put 1 tbsp olive oil in the ceramic bowl or bowls and place a layer of tomatoes on top of the oil., Sprinkle a little salt, but not too much as the feta is salty, then spread 1/3 of the feta crumbled on top., Sprinkle 1/3 of the chilli on top, then add 1 tbsp olive oil and add the tomatoes, salt, feta and chilli as before., Add another tbsp of olive oil and once more add layers of tomato, feta and chilli., Add a final tbsp of olive oil on top and bake in a preheated oven at 180 degrees Celsius for 30 - 40 minutes.
[EX A]: tomatoes, feta cheese, red chili pepper, olive oil, salt

[EX Q]: Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture., Melt the butter in a large saucepan over medium heat., Add the flour, and stir until it is absorbed., Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes., Remove from the heat, and stir in the Monterey Jack until completely melted and smooth., Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low., Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using., Serve with tortilla chips.
[EX A]:
cilantro, red onion, pickled jalapeno, unsalted butter, all-purpose, lager, milk, shredded Monterey Jack cheese, chipotle powder, Tortilla chips