Recipe

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• 3/4 cup bulgar wheat
• 1 cup minced onion
• 1 tsp ground allspice
• 1 tbsp salt
• 1 tsp pepper
• 2 cups finely chopped parsley
• 2 cups finely chopped scallions
• 4 cups finely chopped super-ripe tomatoes
• 1/2 cup fresh spearmint, chopped fine
• 2 tbsp crushed dried spearmint
• 2 tbsp preserved lemons, rinsed and minced peel and pulp
• 1 cup chopped cucumber
• 1 cup whole fresh peas (or 1/2 cup.each) or 1 cup chickpeas (or 1/2 cup. each)
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• olive (to garnish )
• feta cheese (to garnish ) (optional)
• the inner romaine leaf (for filling if desired or eat straight up!)

• 1 Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.
• 2 Shorter time the more chewy the bulgur.
• 3 Combine minced onion with allspice, pepper and salt in a large bowl.
• 4 Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.
• 5 Add cucumber peas and or chickpeas.
• 6 Gently fold in the soaked or rinsed wheat.
• 7 Stir lemon juice and oil together and stir into salad.
• 8 Refrigerate to chill before serving.
• 9 Check seasoning and adjust to taste.
• 10 Garnish with Olives and feta cheese.
• 11 Surround salad with small romaine leaves.
• 12 Use them to scoop up the salad.