Tabbouleh

 A cold salad in Palestinian and Levantine cuisine primarily made of finely chopped parsley, tomatoes, mint, onions, and bulgur, dressed with olive oil, lemon juice, salt, and sometimes allspice, sumac, or pomegranate molasses. An early reference to “tabbula” is found in the 13th-century Arabic cookbook by al-Baghdadi called Kitab al-Tabikh (The Book of Cooking), which describes a salad of herbs, onions, and grains. Tabbouleh is often served as part of a mezze.