1 cup medium or coarse milled bulghour or Alaฎ
2 cups boiling water
1 head of romaine lettuce
1 cup green scallions [both white and green portions, chopped]
1 cup chopped Armenian or Italian parsley
2 tomatoes [diced]
1 cup fresh mint leaves [chopped]
1/2 cup extra virgin olive oil
Juice of 2 lemons
1 tablespoon chopped fresh basil
2 teaspoons salt
Black pepper to taste
Cayenne pepper to taste
1 teaspoon paprika
Wash the bulghour thoroughly, drain, add the water and let stand until the water is absorbed by the bulghour [about an hour]. On a very large platter arrange the romaine lettuce. Each leaf should be separated and lined around the outside of the platter.
When the bulghour has absorbed the water; in a bowl, add the rest of the ingredients and mix well. Mound the the tabooleh in the center of the large platter and eat with by scooping up the tabooleh with the romaine leaves.