Back Taboelie Afrikaans تبولة Arabic تبوله ARZ Tabule Azerbaijani Табули (салата) Bulgarian Tabule Catalan Tabouleh Czech Tabwla Welsh Taboulé German Ταμπουλέ Greek

Tabbouleh

Tabbouleh
Tabbouleh
CourseSalad
Place of originLebanon and Syria
Region or stateEastern Mediterranean
Serving temperatureCold
Main ingredientsParsley, tomato, bulgur, onion, olive oil, lemon juice, salt
VariationsPomegranate seeds instead of tomato

Tabbouleh (Arabic: تبولة, romanized: tabbūla), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.[1][2]

Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world.[3][4][5][6][7] Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.[8][9]

  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; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل
  2. ^ Oxford Companion to Food, s.v. tabbouleh
  3. ^ Basan, Ghillie (2006). Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.
  4. ^ Wright, Clifford A. (2001). 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. ISBN 978-1-55832-196-0.
  5. ^ Peck, Malcolm C. (2010-04-12). The A to Z of the Gulf Arab States. Scarecrow Press. ISBN 978-1-4617-3190-0.
  6. ^ Davis, Craig S. (2011-03-10). The Middle East For Dummies. John Wiley & Sons. ISBN 978-1-118-05393-5.
  7. ^ Basan, Ghillie (2006). Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.
  8. ^ Zelinsky, 2001 p. 118.
  9. ^ Schloss, Andrew (2007-11-01). Almost from Scratch: 600 Recipes for the New Convenience Cuisine. Simon and Schuster. ISBN 978-1-4165-9589-2.

Rich TVX News Network Site

Rich TVX News Network Info

© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search