Put bulgur in a fine strainer and rinse with cold water. Allow to drain and put in a small bowl. Add 2 tablespoons on lemon juice from 1/2 a lemon. The grains will need about 40 minutes to begin to soften.

Core the tomatoes and cut them into 1/2 pieces. Add to a large bowl and combine with 1/4 teaspoon of table salt. Put in a fine strainer placed over the large bowl, and allow to stand for 30 minutes to drain away any excess liquid.

As the tomatoes exude juice, add 2 tablespoons to the bulgur.

About 15 minutes later begin to chop your remaining ingredients. Chop your parsley and fresh mint. Slice your scallions thin, and give them a few chops.

After tomatoes have drained and bulgur has softened, wipe the large bowl dry and which together 2 more tablespoons of lemon juice from 1/2 a lemon, plus olive oil, cayenne pepper and 1/4 teaspoons salt. Gently mix in the tomatoes, bulgur, chopped parsley, mint, scallions.

Cover tightly with plastic wrap and allow to stand at room-temperature for 1 hour. Toss to recombine the ingredients and adjust the salt and pepper according to your taste.

Serve inside of sliced pita edges.