3 large bunches of fresh parsley

¼ cup fine bulgur wheat

  Juice of 2 lemons

¼ cup chopped fresh mint

5 tomatoes, finely chopped

4 scallions, finely chopped

 1 large chopped onion, finely chopped

1 tablespoons cinnamon

 1 tablespoons Salt

¼ cup extra virgin olive oil

1 romaine lettuce heart, leaves separated


1-    Soak the bulgur with water in a bowl for 20 minutes, until slightly softened.

2-    Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.

3-    Transfer  to a large bowl, and toss with lemon juice, parsley, mint, tomatoes, cinnamon, scallions and salt, put the bowl in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.

4-    Add the olive oil, toss together, taste and adjust seasonings.

5-     Serve with lettuce leaves.