The quintessential Levantine herb salad - an enormous mound of finely hand-chopped flat-leaf parsley with minimal fine bulgur wheat, juicy tomatoes, green onions, fresh mint, and a sharp lemon and olive oil dressing. Authentic Lebanese tabbouleh is overwhelmingly parsley with bulgur as a textural accent, not the other way around as it is often made in Western adaptations. The parsley must be hand-chopped with a sharp knife - a food processor bruises and darkens it within minutes.
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Wash the parsley well in cold water. Spin completely dry and spread on clean kitchen towels. Let air-dry for 30 minutes - any moisture will cause the chopped parsley to clump and turn dark quickly.
Soak the fine bulgur in cold water for 15 minutes until slightly softened. Drain, then squeeze as hard as possible with your hands to remove all moisture. The bulgur should be nearly dry.
Dice the tomatoes into very fine, 5mm cubes. Place in a colander, sprinkle with salt, and let drain for 5 minutes . Squeeze gently to remove excess juice.
Remove all parsley stems. Gather the leaves into tight bundles and chop with a very sharp chef knife using a rocking motion, working from coarse to fine. The final cut should be small but not dust - you want texture. Transfer to a large bowl.
Add the squeezed bulgur, drained tomatoes, sliced green onions, and chopped mint to the parsley. Pour over the lemon juice and olive oil. Season with salt and allspice. Toss thoroughly and taste for seasoning - it should be bright, herbaceous, and assertively lemony. Serve immediately on a bed of romaine lettuce leaves, which can be used as scoops.
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