Editing Tabbouleh (section)

==Regional variations==
[[File:Tabouleh (3949565145).jpg|thumb|left|200px|Tabbouleh ingredients]]
In the [[Arab world]], especially [[Syria]], [[Lebanon]] and [[Palestine (region)|Palestine]], it is usually served as part of a [[meze]].<ref>{{harvnb|Wright|2001|pp=250–251}} "In the Arab world, tabbouleh (''tabbūla'') is a salad usually made as part of the ''mazza'' table (p xx) especially in Syria, Lebanon and Palestine."</ref> The [[Syrian people|Syrian]] and the [[Lebanese people|Lebanese]] use more parsley than bulgur wheat in their dish. A [[Turkish cuisine|Turkish]] variation of the dish known as {{lang|tr|[[kısır]]}},{{sfn|Basan|2006|pp=180-181}} and a similar [[Armenian cuisine|Armenian]] dish known as {{Transliteration|hy|[[eetch]]}} use far more bulgur than parsley. Another ancient variant is called {{Transliteration|hy|terchots}}.<ref>{{Cite web|url=http://www.mangaloreanrecipes.com/recipes/index.php?option=com_content&task=view&id=1346&Itemid=130|title=Parsley - Ajmooda (hindi) - Bagdunis (arabic)}}</ref> In the [[Dominican Republic]], a local version introduced by Syrian and Lebanese immigrants is called {{lang|es|Tipile}}.<ref>{{Cite book |last=Brown |first=Isabel Zakrzewski |url=https://archive.org/details/culturecustomsof00brow/page/56 |title=Culture and Customs of the Dominican Republic |publisher=Greenwood Publishing Group |year=1999 |isbn=9780313303142 |page=56 |url-access=registration}}</ref> It is widely popular in [[Israel]].<ref>{{Cite book |last=Degutiene |first=Nida |url=https://books.google.com/books?id=UQpbDwAAQBAJ&pg=PT115 |title=A Taste of Israel – From classic Litvak to modern Israeli |date=2015-08-18 |publisher=Penguin Random House South Africa |isbn=978-1-4323-0654-0 |language=en}}</ref><ref>{{Cite book |last=Hobby |first=Jeneen |title=Worldmark Encyclopedia of Cultures and Daily Life |publisher=University of Pennsylvania Press |year=2009 |isbn=9781414448909 |page=60}}</ref><ref>{{Cite book |last=Edelstein |first=Sari |title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals |publisher=Jones & Bartlett Publishers |year=2010 |isbn=9781449618117 |page=585}}</ref>