Tabbouleh Old Country Style
serves 6 - 8

1 cup medium or fine bulgur wheat
1/2 cup chopped onion
1/2 tsp group allspice
1/2 tsp freshly ground pepper
1 - 2 tsp salt
3 cups finely chopped parsley
1/2 cup finely chopped scallions
1 - 2 cups finely chopped tomatoes
1 1/2 cups fresh spearmint leaves, chopped fine
1 cup red lentils, soaked overnight (optional)
1/2 cup fresh lemon juice
3/4 cup olive oil

Soak bulgur for 20 minutes in enough water to rise about 1/2 inch above the level of the grain. Drain and set aside.

While bulgur is soaking, combine the chopped onion with the allspice, pepper, and salt in a small bowl and set aside. I would start with 1 tsp salt here and add more later if necessary.

In a large bowl combine parsley, scallions, tomatoes, mint, red lentils (if using), and the drained bulgur. Stir in seasoned onion and dress with lemon and oil.

-adapted from Lebanese Mountain Cookery by Mary Laird Hamady