Tabbouleh
Tabbouleh
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| Course | Salad |
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| Place of origin | Levant |
| Region or state | Armenia, Cyprus, Iraq, Israel, Jordan, Lebanon, Palestine, Syria, Turkey |
| Serving temperature | Cold |
| Main ingredients | Parsley, tomato, bulgur |
| Variations | Pomegranate seeds instead of tomato |
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Tabbouleh (Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli) is a Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely 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.
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.
The Levantine Arabic tabbūle is derived from the Arabic word taabil, meaning "seasoning" or more literally "dip". Use of the word in English first appeared in the 1950s.
To the Arabs, edible herbs known as qaḍb 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. Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. 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.
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Wikipedia