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| 1/3 Tasse | Bulgar wheat |
| 1/4 Tasse | water hot |
| 1 | Medium yellow onion; grated |
| 2 gross | Bunches parsley; finely |
| | Chopped (about 4 c) |
| 2 | Ripe tomatoes chopped |
| 1 Esslöffel | Mint fresh, chopped |
| 1/3 Tasse | lemon juice |
| 1/4 Tasse | olive oil |
| 1/2 Teelöffel | salt |
| 1 Prise | black pepper freshly ground |
| 1 | Head iceberg lettuce; |
| | Separated into leaves |
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1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion with pestle of back of heavy spoon into bulgar. 2. Mix chopped parsley, tomatoes, and mint into bulgar. 3. Combine lemon juice, olive oil, salt, and pepper and beat with fork until well blended. Pour over parlsey mixture and mix well. 4. To serve, place Tabbouleh, surrounded by lettuce leaves, on platter. To eat in the Lebanese manner, scoop up some Tabbouleh with lettuce leaf and eat with your fingers.
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