Back Taboelie Afrikaans تبولة Arabic تبوله ARZ Tabule Azerbaijani Табули (салата) Bulgarian Tabule Catalan Tabouleh Czech Tabwla Welsh Taboulé German Ταμπουλέ Greek
 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 (Arabic: تبولة, romanized: 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.[1][2][3][4][5]
Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world.[6][7][8][9] Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.[10][11]
- ^ Zubaida 2000, pp. 35, 37.
- ^ Roden, Claudia. A Book of Middle Eastern Food. p. 86.[full citation needed]
- ^ Helou, Anissa. "Lebanon". In Davidson, Alan (ed.). Oxford Companion to Food.[full citation needed]
- ^ Davidson, Alan (ed.). "tabbouleh". Oxford Companion to Food.[full citation needed]
- ^ Madina, Maan Z. (1973). تبل. Arabic-English Dictionary of the Modern Literary Language.
- ^ Basan 2006, p. 125, 180.
- ^ Wright 2001, p. 251.
- ^ Peck 2010, p. 97.
- ^ Davis 2011, p. 58.
- ^ Zelinsky 2001, p. 118.
- ^ Schloss 2007, p. 27.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search