Tabbouleh (Arabic: تبولة, romanized: tabbūla), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.[1][2]
 Tabbouleh | |
| Course | Salad |
|---|---|
| Place of origin | Lebanon and Syria |
| Region or state | Eastern Mediterranean |
| Serving temperature | Cold |
| Main ingredients | Parsley, tomato, bulgur, onion, olive oil, lemon juice, salt |
| Variations | Pomegranate seeds instead of tomato |
Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world.[3][4][5][6][7] Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.[8][9]
Etymology
The Levantine Arabic tabbūle is derived from the Arabic word tābil from the Aramaic root word t-b-l, meaning "seasoning"[10][11] or more literally "dip". Use of the word in English first appeared in the 1950s.[10]
History
Edible herbs known as qaḍb[12] formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today.[13] Originally from the mountains of Lebanon and Syria,[14] tabbouleh has become one of the most popular salads in the Middle East.[15] The wheat variety salamouni cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh.[16] In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001, it is celebrated the first Saturday of the month of July.[17]
Regional variations
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In the Arab world, especially Syria, Lebanon and Palestine, it is usually served as part of a meze.[18][19] The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as kısır,[15] and a similar Armenian dish known as eetch use far more bulgur than parsley. Another ancient variant is called terchots. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli. In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called Tipile.[20] It is widely popular in Israel.[21][22][23]
Retail sales
Several manufacturers make tabbouleh for sale in supermarkets.[24][25]
See also
References
Bibliography
- Basan, Ghillie (2007). The Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.
- Caplan, Patricia (1997). Food, health, and identity (Illustrated ed.). Routledge. ISBN 978-0-415-15680-6.
- Nabhan, Gary Paul (2008). Where our food comes from: retracing Nikolay Vavilov's quest to end famine (Illustrated ed.). Island Press. ISBN 978-1-59726-399-3.
- Tamyras (2014). Positive Lebanon (Tamyras ed.). Tamyras. ISBN 978-2360860661.
- Wright, Clifford A. (2001). Mediterranean vegetables: a cook's ABC of vegetables and their preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and north Africa with more than 200 authentic recipes for the home cook (Illustrated ed.). Harvard Common Press. ISBN 978-1-55832-196-0.
- Zelinsky, Wilbur (2001). The enigma of ethnicity: another American dilemma (Illustrated ed.). University of Iowa Press. ISBN 978-0-87745-750-3.
References
