# Tabbouleh > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Tabbouleh > Markdown URL: https://mediated.wiki/source/Tabbouleh.md > Source: https://en.wikipedia.org/wiki/Tabbouleh > Source revision: 1351923101 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{Short description|Levantine dish of parsley and bulgur}} {{protection padlock|small=yes}} {{use mdy dates|date=August 2024}} {{Infobox food | name = Tabbouleh | image = Tabouleh 1.JPG | caption = | country = [Lebanon](/source/Lebanon) and [Syria](/source/Syria) | region = [Eastern Mediterranean](/source/Eastern_Mediterranean) | course = Appetizer | type = [Salad](/source/Salad) | served = Cold | main_ingredient = [Parsley](/source/Parsley), [tomato](/source/tomato), [bulgur](/source/bulgur), [onion](/source/onion), [olive oil](/source/olive_oil), [lemon juice](/source/lemon_juice), [salt](/source/Edible_salt) | variations = [Pomegranate](/source/Pomegranate) seeds instead of tomato }} '''Tabbouleh''' ({{langx|ar|تبولة|translit=tabbūla}}), also transcribed '''tabouleh''', '''tabbouli''', '''tabouli''', or '''taboulah''', is a [Levantine](/source/Levantine_cuisine) [salad](/source/salad) of finely chopped [parsley](/source/parsley), soaked [bulgur](/source/bulgur), [tomato](/source/tomato)es, [mint](/source/Mentha), and [onion](/source/Scallion), seasoned with [olive oil](/source/olive_oil), [lemon juice](/source/lemon_juice), [salt](/source/Edible_salt) and sweet pepper. Some variations add lettuce, or use [semolina](/source/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](/source/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](/source/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](/source/mezze) in the [Eastern Mediterranean](/source/Eastern_Mediterranean) and the [Arab world](/source/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](/source/hummus), [baba ghanoush](/source/baba_ghanoush), [pita bread](/source/pita_bread), and other elements of [Arab cuisine](/source/Arab_cuisine), tabbouleh has become a popular food in the [United States](/source/United_States).{{sfn|Zelinsky|2001|p=118}}{{sfn|Schloss|2007|p=27}} ==Etymology== The [Levantine Arabic](/source/Levantine_Arabic) {{Transliteration|apc|tabbūle}} is derived from the [Arabic](/source/Arabic_language) word {{Transliteration|ar|tābil}} from the [Aramaic](/source/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](/source/Lebanon) and [Syria](/source/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](/source/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](/source/Middle_Eastern_cuisine).{{sfn|Basan|2006|p=180-181}} The [wheat](/source/wheat) variety ''salamouni''{{which lang|date=August 2024}} cultivated in the [Beqaa Valley](/source/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}} Tabbouleh made by [Syrian Jews](/source/Syrian_Jews) uses bulgur as the main ingredient, rather than parsley, this variety was introduced by them to Israel and into the US in the 1970s. {{cite book |last1=Marks |first1=Gil |author1-link=Gil Marks |title=Encyclopedia of Jewish Food |date=17 November 2010 |publisher=HMH |isbn=978-0-544-18631-6 |url=https://www.google.com/books/edition/Encyclopedia_of_Jewish_Food/gFK_yx7Ps7cC |access-date=26 January 2026 |language=en |chapter=Tabbouleh}} ==Regional variations== thumb|left|200px|Tabbouleh ingredients In the [Arab world](/source/Arab_world), especially [Syria](/source/Syria), [Lebanon](/source/Lebanon) and [Palestine](/source/Palestine_(region)), it is usually served as part of a [meze](/source/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](/source/Syrian_people) and the [Lebanese](/source/Lebanese_people) use more parsley than bulgur wheat in their dish. A [Turkish](/source/Turkish_cuisine) variation of the dish known as {{lang|tr|[kısır](/source/k%C4%B1s%C4%B1r)}},{{sfn|Basan|2006|pp=180-181}} and a similar [Armenian](/source/Armenian_cuisine) dish known as {{Transliteration|hy|[eetch](/source/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](/source/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}} Traditional Levantine tabbouleh has more herbs (mainly parsley) than bulgur, whereas western adaptations contain more bulgur than parsley. {{cite news |last1=Helou |first1=Anissa |last2=Slater |first2=Nigel |last3=Harris |first3=Sam |last4=Thompson |first4=David |last5=David |first5=Elizabeth |author1-link=Anissa Helou |title=20 best summer salad recipes: part 3 |url=https://www.theguardian.com/lifeandstyle/2014/aug/06/20-best-summer-salads-part-3-tabbuleh-green-papaya |access-date=26 January 2026 |work=The Guardian |date=6 August 2014}} {{cite news |last1=Cloake |first1=Felicity |title=How to make the perfect tabbouleh |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/17/how-to-make-perfect-tabbouleh |access-date=26 January 2026 |work=The Guardian |date=17 July 2013}} The bulgur-heavy variety is widely popular in [Israel](/source/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}} [Michael Solomonov](/source/Michael_Solomonov) described Palestinian-made tabbouleh as "80 percent parsley." {{cite book |last1=Solomonov |first1=Michael |last2=Cook (Restaurateur) |first2=Steven |title=Zahav: A World of Israeli Cooking |date=2015 |publisher=Houghton Mifflin Harcourt |isbn=978-0-544-37328-0 |url=https://books.google.com/books?id=oPGOCgAAQBAJ |access-date=26 January 2026 |language=en}} ==Retail sales== thumb|A package of tabbouleh 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}} ==See also== * [List of salads](/source/List_of_salads) * [List of vegetable dishes](/source/List_of_vegetable_dishes) * [Kısır](/source/K%C4%B1s%C4%B1r) * [Eetch](/source/Eetch) ==Notes== {{Reflist}} ==References== {{refbegin}} * {{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}} {{Refend}} ==Further reading== {{cookbook}} {{Commons category}} * {{Cite book |last=Caplan |first=Patricia |author-link=Pat Caplan |title=Food, health, and identity |publisher=Routledge |year=1997 |isbn=978-0-415-15680-6 |edition=Illustrated}} * {{Cite book |title=Positive Lebanon |publisher=Tamyras |year=2014 |isbn=978-2360860661}} {{Levantine cuisine}} Category:Hors d'oeuvres Category:Arab salads Category:Bulgur dishes Category:Cypriot cuisine Category:Dominican Republic cuisine Category:Iraqi cuisine Category:Israeli cuisine Category:Jordanian cuisine Category:Lebanese cuisine Category:Lenten foods Category:Levantine cuisine Category:Mediterranean cuisine Category:Mizrahi Jewish cuisine Category:National dishes Category:Palestinian cuisine Category:Syrian cuisine Category:Vegan cuisine Category:Vegetable dishes --- Adapted from the Wikipedia article [Tabbouleh](https://en.wikipedia.org/wiki/Tabbouleh) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Tabbouleh?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.