Call me sheltered in the small hometown of my childhood.  I tasted few foods from around the world until I turned 18.  One of my undergrad instructors first entertained the thought of Middle Eastern cuisine.  A Lebanese American, Dr. Shaheen sent me on a journey to discover this Lebanese salad:  Tabouleh.  After some searching, I finally found the bulgur wheat I needed–at a health food store–to prepare this salad.  (The friendly folks at our local grocery didn’t stock many specialty foods.)

For tabouleh, nothing will substitute for fresh parsley.  I’m off to stock up on a few ingredients.  If I come home successful, I’ll be tossing tabouleh tonight in the cookery.