Step 1

In a medium bowl, combine the water, bulgur, sumac, if using, allspice and ¼ teaspoon of salt. Cover with plastic wrap and let sit for 10 minutes. In a large bowl, stir together the lemon juice, shallot, sugar and ½ teaspoon of salt; let sit for 10 minutes.

Step 2

Whisk the oil into the lemon juice mixture. Fluff the bulgur with a fork and add to the dressing along with the tomatoes; mix well. Fold the parsley and mint into the tabbouleh, then taste and season with salt, pepper and additional sumac, if needed. Tabbouleh will keep refrigerated for up to 24 hours.