Tabbouleh

Many people outside the Levant think of tabbouleh as a bulgur salad, but in Lebanon it is a parsley salad with just a sprinkle of grain.

The proper version uses mountains of finely chopped flat-leaf parsley, mint, tomato and onion, with a little fine bulgur, dressed generously with lemon juice and olive oil. It is served as part of the mezze, often scooped up with lettuce leaves. Fattoush, its neighbor on the menu, swaps the bulgur for toasted pita chips and adds sumac. Tabbouleh is best eaten fresh, the same day.

Portion size is what changes the price. At the Middle Eastern places on SemFood, from $4.49 to $13.99.