tabbouleh

{{Infobox food

| name = Tabbouleh

| image = File:Tabouleh 1.JPG

| caption = 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 ({{langx|ar|تبولة|translit=tabbūla}}), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.{{sfn|Zubaida|2000|pp=35, 37}}{{cite book |author-link=Claudia Roden |first=Claudia |last=Roden |title=A Book of Middle Eastern Food |page=86}}{{full citation needed|date=August 2024}}{{cite encyclopedia |author-link=Anissa Helou |first=Anissa |last=Helou |encyclopedia=Oxford Companion to Food |title=Lebanon |editor-first=Alan |editor-last=Davidson}}{{full citation needed|date=August 2024}}{{cite encyclopedia |encyclopedia=Oxford Companion to Food |title=tabbouleh |editor-first=Alan |editor-last=Davidson}}{{full citation needed|date=August 2024}}{{cite dictionary |first=Maan Z. |last=Madina |dictionary=Arabic-English Dictionary of the Modern Literary Language |year=1973 |script-title=ar:تبل}}

Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world.{{sfn|Basan|2006|p=125, 180}}{{sfn|Wright|2001|p=251}}{{sfn|Peck|2010|p=97}}{{sfn|Davis|2011|p=58}} Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.{{sfn|Zelinsky|2001|p=118}}{{sfn|Schloss|2007|p=27}}

Etymology

The Levantine Arabic {{Transliteration|apc|tabbūle}} is derived from the Arabic word {{Transliteration|ar|tābil}} from the Aramaic root word {{nowrap|t-b-l}} {{gloss|seasoning}}{{Sfn|Morton|2004|p=302}}{{Cite book |language=de |date=1881 |title=Aramæische Pflanzennamen |first=Immanuel |last=Löw |publisher=K. Akademie der Wissenschaften |location=Vienna |url=http://menadoc.bibliothek.uni-halle.de/ssg/591772 |access-date=2021-06-30 |via=menadoc.bibliothek.uni-halle.de}} or more literally "dip".{{citation needed|date=August 2024}} Use of the word in English first appeared in the 1950s.{{sfn|Morton|2004|p=302}}

History

Originally from the mountains of Lebanon and Syria,{{Cite book |first=Corby |last=Kummer |chapter=Tabbouleh |chapter-url=https://books.google.com/books?id=ptZgNoobsyUC&pg=PA172 |title=1,001 Foods to Die For |publisher=Andrews McMeel Publishing |year=2007 |isbn=978-0-7407-7043-2 |page=172}} tabbouleh has become one of the most popular salads in the Middle East.{{sfn|Basan|2006|p=180-181}} The wheat variety salamouni{{which lang|date=August 2024}} 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.{{sfn|Nabhan|2008|pp=77-78}} In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. {{as of|since=yes|2001}}, it is celebrated the first Saturday of the month of July.{{sfn|Yazbeck|2008|pp=266-267}}

Regional variations

File:Tabouleh (3949565145).jpg

In the Arab world, especially Syria, Lebanon and Palestine, it is usually served as part of a meze.{{harvnb|Wright|2001|pp=250–251}} "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." The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as {{lang|tr|kısır}},{{sfn|Basan|2006|pp=180-181}} and a similar Armenian dish known as {{Transliteration|hy|eetch}} use far more bulgur than parsley. Another ancient variant is called {{Transliteration|hy|terchots}}.{{Cite web|url=http://www.mangaloreanrecipes.com/recipes/index.php?option=com_content&task=view&id=1346&Itemid=130|title=Parsley - Ajmooda (hindi) - Bagdunis (arabic)}} In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called {{lang|es|Tipile}}.{{Cite book |last=Brown |first=Isabel Zakrzewski |url=https://archive.org/details/culturecustomsof00brow/page/56 |title=Culture and Customs of the Dominican Republic |publisher=Greenwood Publishing Group |year=1999 |isbn=9780313303142 |page=56 |url-access=registration}} It is widely popular in Israel.{{Cite book |last=Degutiene |first=Nida |url=https://books.google.com/books?id=UQpbDwAAQBAJ&pg=PT115 |title=A Taste of Israel – From classic Litvak to modern Israeli |date=2015-08-18 |publisher=Penguin Random House South Africa |isbn=978-1-4323-0654-0 |language=en}}{{Cite book |last=Hobby |first=Jeneen |title=Worldmark Encyclopedia of Cultures and Daily Life |publisher=University of Pennsylvania Press |year=2009 |isbn=9781414448909 |page=60}}{{Cite book |last=Edelstein |first=Sari |title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals |publisher=Jones & Bartlett Publishers |year=2010 |isbn=9781449618117 |page=585}}

Retail sales

File:Oasis_taboule.jpg

Several manufacturers make tabbouleh for sale in supermarkets.{{Cite news |date=September 23, 2020 |title=Dry4Good Provides Healthy Ingredients For Food Manufacturers |url=https://emag.directindustry.com/2020/09/23/dry4good-provides-healthy-ingredients-for-food-manufacturers/ |work=DirectIndustry e-magazine}}{{Cite news |date=October 17, 2018 |title=If you haven't been to Trader Joe's yet, let me tell you why you're wrong |url=https://www.thelantern.com/2018/10/if-you-havent-been-to-trader-joes-yet-let-me-tell-you-why-youre-wrong/ |work=The Lantern |first=Rachel |last=Bules}}

Notes

References

{{Cite book |last=Basan |first=Ghillie |url=https://books.google.com/books?id=-7wnpIi3VRwC&dq=tabbouleh+arab+world&pg=PA125 |title=Middle Eastern Kitchen |date=2006 |publisher=Hippocrene Books |isbn=978-0-7818-1190-3 |language=en}}
{{Cite book |last=Davis |first=Craig S. |url=https://books.google.com/books?id=-rgSoUm0ptYC&dq=tabbouleh+arab+world&pg=PT58 |title=The Middle East For Dummies |date=2011-03-10 |publisher=John Wiley & Sons |isbn=978-1-118-05393-5 |language=en}}
{{Cite book |first=Mark |last=Morton |url=https://archive.org/details/cupboardlovedict0000mort/page/302 |title=Cupboard Love: A Dictionary of Culinary Curiosities |publisher=Insomniac Press |year=2004 |isbn=978-1-894663-66-3 |edition=2nd |page=302 |quote=tabbouleh dictionary meaning. |url-access=registration}}
{{Cite book |last=Nabhan |first=Gary Paul |title=Where our food comes from: retracing Nikolay Vavilov's quest to end famine |publisher=Island Press |year=2008 |isbn=978-1-59726-399-3 |edition=Illustrated}}
{{Cite book |last=Peck |first=Malcolm C. |url=https://books.google.com/books?id=PguBHE07e6IC&dq=tabbouleh+arab+world&pg=PA97 |title=The A to Z of the Gulf Arab States |date=2010-04-12 |publisher=Scarecrow Press |isbn=978-1-4617-3190-0 |language=en}}
{{Cite book |last=Schloss |first=Andrew |url=https://books.google.com/books?id=6A9d-EMDayUC&dq=tabbouleh+arab&pg=PA27 |title=Almost from Scratch: 600 Recipes for the New Convenience Cuisine |date=2007-11-01 |publisher=Simon and Schuster |isbn=978-1-4165-9589-2 |language=en}}
{{Cite book |last=Wright |first=Clifford A. |url=https://archive.org/details/mediterraneanveg0000wrig |title=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 |publisher=Harvard Common Press |year=2001 |isbn=978-1-55832-196-0 |edition=Illustrated}}
{{cite book |title=A Complete Insiders Guide to Lebanon |publisher=Souk el Tayeb Press |date=December 2008 |pages=266–267 |first=Cherine |last=Yazbeck |isbn=9789953013022}}
{{Cite book |last=Zelinsky |first=Wilbur |url=https://archive.org/details/enigmaofethnicit0000zeli |title=The enigma of ethnicity: another American dilemma |publisher=University of Iowa Press |year=2001 |isbn=978-0-87745-750-3 |edition=Illustrated |url-access=registration}}
{{cite book |author-link=Sami Zubaida |first=Sami |last=Zubaida |chapter=National, Communal and Global Dimensions in Middle Eastern Food Cultures |editor-first=Sami |editor-last=Zubaida |editor-link2=Richard Tapper |editor-first2=Richard |editor-last2=Tapper |title=A Taste of Thyme: Culinary Cultures of the Middle East |isbn=1-86064-603-4 |pages=35, 37 |year=2000 |publisher=Tauris Parke Paperbacks |location=London}}