Parsley. Curly vs Flat Leaf

My parents had good friends who were Lebanese. As a result, I grew up eating kibbeh naye, hummus and tabbouleh.  The parsley they used for tabbouleh was curly leaf parsley and it was only recently that I entertained the possibility that this was most likely due to the unavailability of flat leaf parsley in northern Maine in the 1950's. While lebanese recipes found on the internet and cookbooks usually call for parsley (unspecified as to curly or flat leaf) I have found sources that claim that flat leaf parsley is preferred in Lebanese cuisine. I will make 2 batches the next time I make tabouleh with a different type of parsley in each one and see if people have a preference.