This tabbouleh is as authentic as you can get! It's a compilation of recipes I've taken from my mother, mother-in-law, grandmother, and various cookbooks. This can be served on romaine lettuce leaves for garnish. Also, I've noticed that this recipe tastes even better the next day, so don't hesitate to make it the day before your guests arrive.\n\n1. Add 1/2 cup fine bulgur\n2. Add 6 ripe tomatoes, finely chopped\n3. Add 1/2 onion, minced\n4. Add 5 bunches Italian parsley, minced\n5. Add 1/2 bunch fresh mint leaves, minced\n6. Add 1 bunch green onions, minced\n7. Add Dressing:\n8. Add 2 tablespoons tomato paste\n9. Add 1/2 cup vegetable oil\n10. Add 3/4 cup freshly squeezed lemon juice\n11. Add salt and ground black pepper to taste\n12. Add cayenne pepper, or to taste