Tabbouleh

Tabbouleh (Arabic: tablah; also tabouleh or

tab(b)ouli) is a Levantine vegetarian dish (sometimes
considered a salad) traditionally made of tomatoes, nely
chopped parsley, mint, bulgur, and onion, and seasoned
with olive oil, lemon juice, and salt. Some variations add
garlic or lettuce, or use couscous instead of bulgur.[1][2]

Republic, a local version introduced by Lebanese immigrants is called Tipile.[11]

Like hummus, baba ghanouj, pita, and other elements of
Arab cuisine, tabbouleh has become a popular American
ethnic food.[12]

Tabbouleh is traditionally served as part of a mezze in

the Arab world. Variations of it are made by Armenians
and Turks, and it has become a popular ethnic food in
Western cultures.

4 See also
Lebanese cuisine
Syrian cuisine

Etymology

Iraqi cuisine
Jordanian cuisine

The Levantine Arabic tabble is derived from the Arabic

word taabil, meaning seasoning[3] or more literally
dip. Use of the word in English rst appeared in the
1950s.[3]

Palestinian cuisine
Couscous
List of vegetable dishes

History
5 References

To the Arabs, edible herbs known as qab[4] formed an

essential part of their diet in the Middle Ages, and dishes
like tabbouleh attest to their continued popularity in Middle Eastern cuisine today.[5] Originally from the mountains of Syria and Lebanon,[6] tabbouleh has become one
of the most popular salads in the Middle East.[7] The
wheat variety salamouni cultivated in the region around
Mount Lebanon, Beqaa Valley and Baalbek was considered (in the mid-19th century) as particularly well-suited
for making bulgur, a basic ingredient of tabbouleh.[8]

[1] Sami Zubaida, National, Communal and Global Dimensions in Middle Eastern Food Cultures in Sami Zubaida
and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994
and 2000, ISBN 1-86064-603-4, p. 35, 37; Claudia Roden, A Book of Middle Eastern Food, p. 86; Anissa Helou,
Oxford Companion to Food, s.v. Lebanon and Syria; Maan
Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v.

Tabbouleh and other vegetable-based mezze dishes popular in Syria were mocked by Baghdadi women and cooks
when they were rst introduced to them, because they
were seen as being a means to scrimp on the use of
meat.[9]

[2] Oxford Companion to Food, s.v. tabbouleh

[3] Mark Morton (2004). Cupboard Love: A Dictionary of
Culinary Curiosities (2nd ed.). Insomniac Press. p. 302.
ISBN 978-1-894663-66-3.
[4] Tabouli: Lebanese Parsley and Bulgur Salad. Arousing
Appetites. Arousing Appetites.

Regional variations

[5] Wright, 2001, p. xxi.

[6] Madison Books, ed. (2007). 1,001 Foods to Die For.
Andrews McMeel Publishing. p. 172. ISBN 978-0-74077043-2.

In the Middle East, particularly Syria, Lebanon, Palestine, Israel, Jordan, and Iraq, it is usually served as part
of a meze. The Lebanese use more parsley than bulgur
wheat in their dish.[10] A Turkish variation of the dish is
known as ksr,[7] while a similar Armenian dish is known
as eetch. In Cyprus, where the dish was introduced by
the Lebanese, it is known as tambouli. In the Dominican

[7] Basan, 2007, p. 180-181.

[8] Nabhan, 2008, pp. 77-78.
[9] Caplan, 1997, p. 73.

[10] Wright, 2001, p. 251. In the Arab world, tabbouleh (tabbla) is a salad usually made as part of the mazza table (p
xx) especially in Syria, Lebanon and Palestine.
[11] https://books.google.ca/books?id=bB2cedC3ruQC&pg=
PA56
[12] Zalinksy, 2001 p. 118.

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 978-0-41515680-6.
Nabhan, Gary Paul (2008). Where our food comes
from: retracing Nikolay Vavilovs quest to end famine
(Illustrated ed.). Island Press. ISBN 978-1-59726399-3.
Wright, Cliord A. (2001). Mediterranean vegetables: a cooks 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 978-1-55832-1960.
Zelinsky, Wilbur (2001). The enigma of ethnicity:
another American dilemma (Illustrated ed.). University of Iowa Press. ISBN 978-0-87745-750-3.

External links

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