Place the bulgur wheat in a large bowl and pour in enough hot water (about 3 cups) to cover generously. Let stand until the grains soften, about 15 minutes. Drain well in a fine mesh strainer, pressing out excess water. Return the bulgur to same large bowl.
In a large skillet, heat the oil over medium-high heat. Add the lamb and Essence, and cook, stirring, until no longer pink, about 4 minutes. Add the cumin, salt, pepper, and cinnamon, and cook, stirring, for 20 seconds. Add the onions and cook, stirring, until soft, about 3 minutes. Add the cumin and pine nuts and cook until lightly toasted. Remove from the heat and let cool slightly.
Transfer the meat mixture with a slotted spoon to the bulgur, leaving any fat in the skillet. Add the remaining ingredients, except the lettuce leaves, and toss to combine. Adjust the seasoning, to taste.
Arrange the lettuce leaves around the rim of a platter. Spoon the tabbouleh in the center and use the leaves as scoops. Serve cold or at room temperature.
Yield: 6 servings