Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           burghur wheat
   2      bunches       flat-leaf parsley -- chopped
                        (about 1 1/2 cup before washing)
   1      bunch         fresh mint
                        (about 10 gr. before washing -- or 1/2
                        cup chopped)
   3                    green onions or 1 small onion
   1      large         tomato
   6      tablespoons   lemon juice
   4      tablespoons   olive oil
                        salt
   1      head          romaine lettuce -- (optional)

Preparation:

Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green onions very fine. Dice the tomato. Combine all ingredients including burghur. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth. From "Aramco World" magazine, March - April 1988