Tabouleh
2 large fresh tomatoes, peeled and chopped.
1 cucumber, peeled and grated.
1 cup Bulghur [ crushed wheat ]
1 cup minced parsley.
1/ 2 cup lemon juice.
Dash Cayenne.
3 tablespoons fresh mint.
1 cup chopped green onion.
1 cup cold water.
1/ 2 cup olive oil.
1 / 2 cup ice eater.
Salt and pepper, to taste.
Combine Bulghur [ crushed wheat ] with the remainder of ingredients
and refrigerate 1 hour, before serving.
To serve, line a serving bowl with Romaine lettuce leaves.
Shape the Taboulet in the center
