A basic principle when making tabouleh:
Balance between herbs!
There is more flat-leaf parsley than mint, and
A little less tomato and fine bulghur.

First, rinse the bulghur in a fine sieve under cold water.
Then,
Let it drain in the refrigerator.
That’s it!

Wash the parsley and the mint thoroughly.
Separate the leaves.
Dry them and
Snip them as finely as possible.
Set aside in a bowl.

Rinse the tomatoes.
Slice them into small rounds, and then
Into small dice.

Drain the tomatoes in a colander,
Above a bowl.

Take the bulgur out of the refrigerator.
Select a nice shallow bowl and
Transfer the bulgur into it.
Flavor with a
Good pinch of cinnamon, and
A pinch of salt.
Mix with your fingers!

Add the diced tomatoes on top of the bulgur
And then the herbs.

Cover with plastic wrap and refrigerate until ready to serve.

Squeeze the juice of three lemons.

Right before serving,
First add half of the lemon juice,
As well as a good drizzle of olive oil.
Taste and
Adjust with more lemon, olive oil, and salt
To taste!

Serve this tabouleh with nice whole lettuce leaves.
Eat it in the leaves and enjoy!