|Place of origin||Levant|
|Main ingredient(s)||Parsley, tomato, bulgur|
Tabbouleh (Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli) is a Levantine Arab salad traditionally made of bulgur, tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as adding garlic or lettuce, and using couscous instead of bulgur.
Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.
To the Arabs, edible herbs known as qaḍb, formed an essential part of their diet in the Middle Ages, and dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. In Greater Syria, including Lebanon, the wheat variety salamouni cultivated in the region around the Golan Heights, Galilee, Judea and Samaria, Jezreel Valley, Hawran and in Mount Lebanon, Bekaa Valley and Baalbek was considered (in the mid-19th century) as particularly well suited for making bulgur, a basic ingredient of tabbouleh.
In Iraq, the dish is considered native to Mosul, which has close culinary ties to Syria. Tabbouleh and other vegetable based mezze dishes popular in Syria were mocked by Baghdadi women and cooks when they were first introduced to them, because they were seen as being a means to scrimp on the use of meat.
In the Arab world, particularly Iraq, Syria, Jordan, Lebanon, and Palestine, it is usually served as part of a meze, with romaine lettuce. The Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as kısır, while a similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli.
The largest recorded dish of tabbouleh to date weighed 4,324 kg (9,532 lb 12 oz) and was created on 13 November 2009 by the Yaldy Association at Alaayen Elementary School in the Arab town of Shefar'am in Israel. Previous holders of the Guinness World Record for the largest tabbouleh include Lebanon (October 2009), Israel (specifically, the Arab residents of Majdal Shams in the Golan Heights who made a bowl of tabbouleh weighing 2359 kg in March 2008), and Palestinian residents of Ramallah in the West Bank (June 2006).
- 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 and Syria; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل
- Oxford Companion to Food, s.v. tabbouleh
- Julia Al Arab - Tabbouleh in Endive Boats recipe
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- Largest bowl of tabbouleh
- Natacha Yazbeck, Agence France-Presse (October 25, 2009). "Salad days in Lebanon as it sets third Guinness food record". Retrieved October 26, 2009.
- Katerji, Omar (26 October 2009). "Lebanon breaks hummus, tabbouleh Guinness record". The Daily Star (Beirut). Retrieved 21 August 2011. "The tabbouleh dish weighed in at an even more astonishing 3557 kilograms, which surpasses Israel’s previous record of 2359 kilograms."
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- "Largest tabbouleh record", IMEU. URL last accessed 2008-01-29
- Basan, Ghillie (2007). The Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.
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- Zelinsky, Wilbur (2001). The enigma of ethnicity: another American dilemma (Illustrated ed.). University of Iowa Press. ISBN 978-0-87745-750-3.
- Julia Al Arab - Tabbouleh in Endive Boats recipe
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