Wash and drain the bulgur. Grate the onions, chop the parsley and mix them together. Skin and dice the tomatoes and add to the onions and parsley. Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside. Put the meat and bulgur on a large tray and make into a apste by

kneading. Moisten hands with cold water occasionally while kneading. Add

the prepared mixture of onion, tomatoes and spices to the meat and knead

to make a paste. Take small pieces of the mixture and press with the palm

to flatten it, and put on a serving plate. Decorate with lettuce and

parsley before serving. It is recommended that you prepare raw meatballs

just before serving, because if they are allowed to stand for a long time,

the taste is spoiled.