Tabbouleh

You don't have to be a vegetarian to enjoy Tabbouleh with its magical combination of bulgur, parsley, mint, onion and tomatoes that is seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur.

In the Middle East, particularly Syria, Lebanon and Jordan it is usually served as part of a meze, with romaine lettuce. The Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as kısır, while a similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli. In the Dominican Republic, a local version introduced by Lebanese immigrants is called Tipile.

Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become a popular "American ethnic food".