In Lebanon and Syria they have tabbouleh; in Turkey they have kısır. The ingredients in kısır vary from town to town, but in the south-east of the country it is usually pepped up with spicy red pepper paste and pomegranate molasses. While Arab versions of tabbouleh are, in essence, herb salads flecked with bulgur, Turkish kısır is staunchly grain based. Both salads, though, make a great addition to a mezze table, and are best eaten scooped up in little lettuce leaves.
Don’t be tempted to increase the amount of boiling water here: it doesn’t look like a lot of liquid, but the bulgur will soften further in the juice from the tomatoes and the dressing.