Thanks for the hint --
I was taught to make it by an Armenian friend who grew up in Jerusalem. His cuisine was pan-cultural.
I have developed some variations on it by adding cilantro with the parsley (about half and half) and including yellow, orange and red bell peppers,
I also go pretty heavy on the garlic and lemon juice.
For the wheat, use a medium (#2 Bulgar) and soak it overnight in clean water.
There really are no “rules” so other spices to taste, including some hot sauce. I use Crystal.
I know there are some purists out there fainting about now, but experiment and find the taste you like best. Traditionally served on a Romaine lettuce leaf, but we like chips too.