Iceberg rolls stuffed with bulgur

05841 D ROLLS?ICEBERG FILLED with INGREDIENTS for 4 PEOPLE BOULGHOUR 240 g boulghur, a black tea bag, 100 g of raisins, onions 3 novellas, a white onion 4 teaspoons of fresh cream, 75 g of yogurt, juice of one lemon, a tablespoon of olive oil, 4 pinches of cinnamon, 5 pinches of cilantro, chopped 120 g drained corn, 2 tablespoons chopped chives, a head of iceberg lettuce, salt and pepper.

Cook the boulghour according to directions on package and drain them.

Prepared 20 cl of the combined raisins and allow to swell for 15 minutes.

Peel and cut the onions in grommets novels, Peel and chop the white onion.

Beat the cream, yogurt, lemon juice, oil, cinnamon, coriander, salt and pepper.

In a bowl mix the corn boulghour with raisins, onions, chives and the yogurt sauce.

Let it sit for an hour in a cool place.

Clean and dry the salad, take 12 large leaves and cut the rest into strips embedding them at boulghour.

Arrange the leaves on the serving dish and place the mixture in the center of each leaf and roll it holding it firmly with a toothpick.

Keep in the refrigerator for an hour before serving.