To the Arabs, edible herbs
known as qaḍb, formed an essential part of their diet in the Middle Ages, and
dishes like tabbouleh attest to their continued popularity in Middle Eastern
cuisine today.Originally from the mountains of Syria and Lebanon, tabbouleh has
become one of the most popular salads in the Middle East.In Lebanon, the wheat
variety salamouni cultivated in the region around Hawran and in Mount Lebanon,
Bekaa Valley and Baalbek was considered (in the mid-19th century) as
particularly well suited for making bulgur, a basic ingredient of tabbouleh.
In Iraq, the dish is
considered native to Mosul, which has close culinary ties to Syria. Tabbouleh
and other vegetable based mezze dishes popular in Syria were mocked by Baghdadi
women and cooks when they were first introduced to them, because they were seen
as being a means to scrimp on the use of meat.
The dish is also popular in
Haiti, where the immigration of Arabs to the island has influenced many dishes.
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