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Tabbouleh (Arabic: تبولة; also tabouleh or tabouli) is a Levantine salad dish,^[1] often served as part of a mezze.

Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

In the Levant, tabbouleh is traditionally eaten with a Romaine lettuce leaf,^[2] but in the United States it is often served with pita bread, or tortilla chips as a dip.

In Iraq, the dish is considered native to Mosul, which has close culinary ties to Syria.

Tabbouleh is popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Middle Eastern emigrants who settled there.

The largest recorded bowl of tabbouleh was made on June 9, 2006 in Ramallah, in the West Bank.^[3] It weighed 1,514 kilograms (3,348 lbs) and earned a Guinness World Record. ^[4] The previous record was set on February 24, 2001 in Qornet Shahwan, Lebanon.

Etymology

Tabbūle is a Levantine Arabic word meaning literally "little spicy". The emphatic diminutive structure faʕʕūl is common in Syrian Arabic and is related to the formal Arabic emphatic structure faʕʕūlun (as in quddūsun "much sacred").^{[citation needed]}

Notes

^ 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; Oxford Companion to Food, s.v. tabbouleh; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل‎
^ Terry Carter, et al., Syria and Lebanon, Lonely Planet, 2004
^ "Largest tabbouleh record", IMEU. URL last accessed 2008-01-29
^ "Guinness World Record tabbouleh ", Fortune City. URL last accessed 2008-01-29

References

External links

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[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 and Syria; Oxford Companion to Food, s.v. tabbouleh; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل‎

[2] Terry Carter, et al., Syria and Lebanon, Lonely Planet, 2004

[imeu-3] "Largest tabbouleh record", IMEU. URL last accessed 2008-01-29

[Fortune_City-4] "Guinness World Record tabbouleh ", Fortune City. URL last accessed 2008-01-29

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 [[Image:صحن تبولة.JPG|280px|right|thumb|Tabbouleh]]
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-'''Tabbouleh''' ({{lang-ar|تبولة}}; also '''tabouleh''' or '''tabouli''') is a [[Levantine]] [[salad]] dish,<ref>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; ''[[Oxford Companion to Food]]'', ''s.v.'' tabbouleh; Maan Z. Madina, ''Arabic-English Dictionary of the Modern Literary Language'', 1973, ''s.v.'' تبل‎</ref> originally from [[Lebanon]],<ref name="sidkhullar">http://food.sidkhullar.com/recipes/tabbouleh.html In [[Lebanon]], where the dish originated, it is often eaten by scooping it up in [[Romaine lettuce]] leaves. In [[Iraq]], the dish is considered native to [[Mosul]], whose cuisine is tightly linked to that of [[Syria]].</ref><ref>http://www.kitchengardeners.org/2007/10/tabouleh_recipe.html</ref> often served as part of a [[mezze]]. In [[Iraq]], the dish is considered native to [[Mosul]], which has close culinary ties to [[Syria]].<ref name="sidkhullar"/> Its primary ingredients are finely chopped [[parsley]], [[bulgur]], [[Mentha|mint]], [[tomato]], [[spring onion]], and other [[herb]]s with [[lemon juice]], [[olive oil]] and various seasonings, generally including [[black pepper]] and sometimes [[cinnamon]] and [[allspice]].
+'''Tabbouleh''' ({{lang-ar|تبولة}}; also '''tabouleh''' or '''tabouli''') is a [[Levantine]] [[salad]] dish,<ref>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; ''[[Oxford Companion to Food]]'', ''s.v.'' tabbouleh; Maan Z. Madina, ''Arabic-English Dictionary of the Modern Literary Language'', 1973, ''s.v.'' تبل‎</ref> often served as part of a [[mezze]].
+Its primary ingredients are finely chopped [[parsley]], [[bulgur]], [[Mentha|mint]], [[tomato]], [[spring onion]], and other [[herb]]s with [[lemon juice]], [[olive oil]] and various seasonings, generally including [[black pepper]] and sometimes [[cinnamon]] and [[allspice]].
-In the Levant, tabbouleh is traditionally eaten with a lettuce leaf,<ref>Terry Carter, ''et al.'', ''Syria and Lebanon'', Lonely Planet, 2004</ref> but in the United States it is often served with [[pita bread]], or [[tortilla chips]] as a [[dip]].
+In the Levant, tabbouleh is traditionally eaten with a [[Romaine lettuce]] leaf,<ref>Terry Carter, ''et al.'', ''Syria and Lebanon'', Lonely Planet, 2004</ref> but in the United States it is often served with [[pita bread]], or [[tortilla chips]] as a [[dip]].
+In [[Iraq]], the dish is considered native to [[Mosul]], which has close culinary ties to [[Syria]].
 Tabbouleh is popular in [[Brazil]] and in the [[Dominican Republic]] (where it is known as tipili), due to Middle Eastern emigrants who settled there.

Revision as of 00:42, 18 September 2009

Etymology

See also

Notes

References

External links