๐จโ๐ณ Method
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1
Blanch and peel the tomatoes, then dice them finely.
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2
Roughly chop the flat parsley leaves and mint.
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3
Squeeze the juice from both lemons.
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4
Finely chop the spring onions.
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5
Separate the lettuce leaves, wash them, and dry them thoroughly.
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6
Place the bulgur in a sieve, rinse under cold running water, and transfer to a bowl.
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7
Pour hot water over it and let it swell for half an hour.
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8
Drain the bulgur in a sieve and pat it dry in a clean kitchen towel.
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9
Transfer the bulgur to a clean bowl.
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10
Mix the parsley, tomato, spring onions, mint, spices, lemon juice, and olive oil into the bulgur.
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11
Taste and adjust seasoning with pepper and salt.
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12
Arrange the lettuce leaves around the tabbouleh and serve.
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