Finely chop fresh parsley and fresh mint. Peel, seed and dice tomatoes and cucumber. Lightly toast cumin seed until fragrant and lightly browned.

Soak bulgur (cracked wheat) in enough warm water to cover for two hours. Drain and squeeze out any excess water. Toss with oil, cumin seed, lemon juice, onions, parsley, mint, tomatoes and and cucumber. Cover and refrigerate for at least one hour. Add salt and pepper to taste.

Serve on lettuce leaves with warm pita bread.

Note: Fresh mint may be substituted with two tsps. of dried mint.