Tabbouleh Explained

Tabbouleh
Country:	Lebanon and Syria
Region:	Eastern Mediterranean
Course:	Salad
Served:	Cold
Main Ingredient:	Parsley, tomato, bulgur, onion, olive oil, lemon juice, salt
Variations:	Pomegranate seeds instead of tomato

Tabbouleh (ar|تبولة|translit=tabbūla), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.^{[1] [2] [3] [4]}

Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.

Etymology

The Levantine Arabic is derived from the Arabic word from the Aramaic root word t-b-l, meaning "seasoning"^[5] or more literally "dip". Use of the word in English first appeared in the 1950s.

History

Originally from the mountains of Lebanon and Syria,^[6] tabbouleh has become one of the most popular salads in the Middle East. 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. In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh., it is celebrated the first Saturday of the month of July.

Regional variations

In the Arab world, especially Syria, Lebanon and Palestine, it is usually served as part of a meze.^[7] The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as Turkish: [[kısır]], and a similar Armenian dish known as use far more bulgur than parsley. Another ancient variant is called .^[8] 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 Spanish; Castilian: Tipile.^[9] It is widely popular in Israel.^{[10] [11] [12]}

Retail sales

Several manufacturers make tabbouleh for sale in supermarkets.^{[13] [14]}

See also

• List of salads
• List of vegetable dishes
• Kısır
• Eetch

References

• Book: Basan, Ghillie . Middle Eastern Kitchen . 2006 . Hippocrene Books . 978-0-7818-1190-3 . en.
• Book: Davis, Craig S. . The Middle East For Dummies . 2011-03-10 . John Wiley & Sons . 978-1-118-05393-5 . en.
• Book: Morton, Mark . Cupboard Love: A Dictionary of Culinary Curiosities . Insomniac Press . 2004 . 978-1-894663-66-3 . 2nd . 302 . tabbouleh dictionary meaning. . registration.
• Book: Nabhan, Gary Paul . Where our food comes from: retracing Nikolay Vavilov's quest to end famine . Island Press . 2008 . 978-1-59726-399-3 . Illustrated.
• Book: Peck, Malcolm C. . The A to Z of the Gulf Arab States . 2010-04-12 . Scarecrow Press . 978-1-4617-3190-0 . en.
• Book: Schloss, Andrew . Almost from Scratch: 600 Recipes for the New Convenience Cuisine . 2007-11-01 . Simon and Schuster . 978-1-4165-9589-2 . en.
• Book: Wright, Clifford A. . 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 . Harvard Common Press . 2001 . 978-1-55832-196-0 . Illustrated.
• Book: Yazbeck, Cherine . A Complete Insiders Guide to Lebanon . Souk el Tayeb Press . December 2008 . 266–267 . 9789953013022.
• Book: Zelinsky, Wilbur . The enigma of ethnicity: another American dilemma . University of Iowa Press . 2001 . 978-0-87745-750-3 . Illustrated . registration.
• Book: Zubaida, Sami . Sami Zubaida . National, Communal and Global Dimensions in Middle Eastern Food Cultures . Sami . Zubaida . Richard Tapper . Richard . Tapper . A Taste of Thyme: Culinary Cultures of the Middle East . 1-86064-603-4 . 35, 37 . 2000 . Tauris Parke Paperbacks . London.

Further reading

• Book: Caplan, Patricia . Pat Caplan . Food, health, and identity . Routledge . 1997 . 978-0-415-15680-6 . Illustrated.
• Book: Positive Lebanon . Tamyras . 2014 . 978-2360860661.

Notes and References

1. Book: Roden, Claudia . Claudia Roden . A Book of Middle Eastern Food . 86.
2. Encyclopedia: Anissa Helou . Anissa . Helou . . Lebanon . Alan . Davidson.
3. Encyclopedia: . tabbouleh . Alan . Davidson.
4. Maan Z. . Madina . Arabic-English Dictionary of the Modern Literary Language . 1973 . ar:تبل.
5. Book: Löw, Immanuel . de . 1881 . Aramæische Pflanzennamen . K. Akademie der Wissenschaften . Vienna . 2021-06-30 . menadoc.bibliothek.uni-halle.de.
6. Book: Kummer, Corby . Tabbouleh . https://books.google.com/books?id=ptZgNoobsyUC&pg=PA172 . 1,001 Foods to Die For . . 2007 . 978-0-7407-7043-2 . 172.
7. "In the Arab world, tabbouleh (tabbūla) is a salad usually made as part of the mazza table (p xx) especially in Syria, Lebanon and Palestine."
8. Web site: Parsley - Ajmooda (hindi) - Bagdunis (arabic).
9. Book: Brown, Isabel Zakrzewski . Culture and Customs of the Dominican Republic . Greenwood Publishing Group . 1999 . 9780313303142 . 56 . registration.
10. Book: Degutiene, Nida . A Taste of Israel – From classic Litvak to modern Israeli . 2015-08-18 . Penguin Random House South Africa . 978-1-4323-0654-0 . en.
11. Book: Hobby, Jeneen . Worldmark Encyclopedia of Cultures and Daily Life . University of Pennsylvania Press . 2009 . 9781414448909 . 60.
12. Book: Edelstein, Sari . Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals . Jones & Bartlett Publishers . 2010 . 9781449618117 . 585.
13. News: September 23, 2020 . Dry4Good Provides Healthy Ingredients For Food Manufacturers . DirectIndustry e-magazine.
14. News: October 17, 2018 . If you haven't been to Trader Joe's yet, let me tell you why you're wrong . The Lantern . Rachel . Bules.