Our 10 best parsley recipes — theguardian.com

Recipes for tabbouleh vary from region to region, but this is our go-to from the master of cooking from the Levant . Recipe supplied by Anissa Helou, anissas.com Serves 8 30g fine bulgur wheat 600g firm ripe tomatoes, diced into small cubes 50g spring onions, trimmed and very thinly sliced 400g flat-leaf parsley, most of the stalk discarded, very finely chopped 70g mint, leaves only, very finely chopped ¼ tsp ground cinnamon ½ tsp ground allspice/Lebanese seven-spice mix ¼ tsp finely ground black pepper Salt to taste Juice of 1 lemon, or to taste 150ml extra virgin olive oil 4 gem lettuce, washed and quartered

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