Tabbouleh

There are many variations on the tabbouleh theme. Some people like it made with a predominance of wheat, while one Lebanese cook I know prefers to be very heavy-handed with the parsley. After you've made it a couple of times you will develop your own preference. Because burghul has been pre-cooked the only preparation it needs is to soak it in warm water for about 15 minutes. You can do this while you prepare the other ingredients.

1 cup burghul
4 firm ripe medium tomatoes
1 small Lebanese cucumber
1 clove garlic, very finely chopped
1 large bunch parsley, stalks removed and finely chopped
12 mint leaves
juice of 1 lemon
4 tablespoons extra virgin olive oil
1/4 teaspoon each ground cinnamon and ground allspice
salt and pepper

Finely dice the cored tomatoes and cucumber. Place in a bowl with the finely chopped parsley, mint and garlic. Drain the soaked burghul, removing as much liquid as possible. Add to the other ingredients. Pour in the olive oil and lemon juice and add the spices, Stir well to combine then season to taste with salt and freshly ground pepper, adding more lemon juice and oil if desired. Tabbouleh can be served as a salad, or rolled up cigar-fashion in lettuce leaves (such as butterhead) and served as a mezze item.