تبولة

Place the fine bulgur wheat in a small bowl, pour over enough boiling water to cover by two centimetres, and let it soak for fifteen minutes until the grains are tender and have absorbed the water. Drain any excess and squeeze dry in a clean towel.

Wash the parsley thoroughly in several changes of cold water, then spin dry in a salad spinner or pat dry with towels. Remove all thick stems and chop the leaves very finely, almost to a mince, using a sharp knife or mezzaluna.

Chop the mint leaves finely to match the parsley texture, and thinly slice the green onions, using both the white and light green parts. Dice the tomatoes into small, uniform five-millimetre pieces, collecting any juices to add to the salad.

In a large serving bowl, combine the chopped parsley, mint, green onions, diced tomatoes with their juices, and the squeezed bulgur wheat. The parsley should visually dominate the salad, as it is the star ingredient in authentic Lebanese tabbouleh.

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. Pour the dressing over the salad and toss gently but thoroughly, ensuring every herb and grain is lightly coated with the bright vinaigrette.

Taste the tabbouleh and adjust the seasoning, adding more lemon juice for a sharper tang, salt for depth, or a drizzle of olive oil for richness. Let it rest for ten minutes before serving to allow the flavours to meld.

Separate the romaine lettuce leaves and arrange them around the edge of the serving bowl or on a separate plate. Guests can use the crisp lettuce leaves as scoops, filling each one with a generous spoonful of the herbed salad.