Suffsoof (Tabouleh) - cooking recipe

Ingredients

2 c. coarse bulgur
4 c. parsley, finely chopped
2 bunches scallions, chopped
2 large tomatoes, peeled, seeded and finely chopped
1 c. fresh mint, finely chopped or 2 Tbsp. dried mint crumbled
1 cucumber, pulped in blender
juice of 4 lemons
1/2 c. salad oil
salt and pepper to taste

Preparation

Soak the bulgur in hot water for at least 30 minutes.
(Bulk will more than double.)
While this is soaking, chop the parsley, scallions, tomatoes and mint and place together in a large bowl. Squeeze as much water as possible from the bulgur between your two hands and toss in the bowl with the vegetables.
Mix well to combine all ingredients.
At the last minute, add the pulped cucumber, the lemon juice, oil and seasonings.
Mix well and taste.
More lemon may be needed as the salad should have a distinctly lemony taste.
Serve on lettuce leaves.