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| | country = ] | | country = ] and ] | ||
| | main_ingredient = ] | | main_ingredient = ] | ||
| | course = salad | | course = salad | ||
| | served = cold | | served = cold | ||
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| '''Tabbouleh''' ({{lang-ar|تبولة}}; also '''tabouleh''' or '''tab(b)ouli''') is a ] ] traditionally made of ], ], cucumber, and finely chopped ] and ], often including ] and ], seasoned with ], ] and ].<ref>Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in ] and ], ''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; ], ''A Book of Middle Eastern Food'', p. 86; ], '']'', ''s.v.'' Lebanon and Syria; Maan Z. Madina, ''Arabic-English Dictionary of the Modern Literary Language'', 1973, ''s.v.'' تبل</ref><ref>'']'', ''s.v.'' tabbouleh</ref> | '''Tabbouleh''' ({{lang-ar|تبولة}}; also '''tabouleh''' or '''tab(b)ouli''') is a ] ] traditionally made of ], ], cucumber, and finely chopped ] and ], often including ] and ], seasoned with ], ] and ].<ref>Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in ] and ], ''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; ], ''A Book of Middle Eastern Food'', p. 86; ], '']'', ''s.v.'' Lebanon and Syria; Maan Z. Madina, ''Arabic-English Dictionary of the Modern Literary Language'', 1973, ''s.v.'' تبل</ref><ref>'']'', ''s.v.'' tabbouleh</ref> | ||
| ==Etymology== | ==Etymology== | ||
| ''Tabbūle'' is a ] word meaning literally "little spicy". The emphatic diminutive structure ''{{unicode|faʕʕūl}}'' is common in ] and is related to the ] emphatic structure ''{{unicode|fuʕʕūlun}}'' (as in '']un'' "much sacred").{{Citation needed|date=January 2009}} | ''Tabbūle'' is a ] word meaning literally "little spicy". The emphatic diminutive structure ''{{unicode|faʕʕūl}}'' is common in ] and is related to the ] emphatic structure ''{{unicode|fuʕʕūlun}}'' (as in '']un'' "much sacred").{{Citation needed|date=January 2009}} | ||
| ==Regional variations== | ==Regional variations== | ||
| Originally from the mountains of ],<ref>{{cite book |title=1,001 Foods to Die For |editor=] |page=172 |publisher=] |year=2007 |url=http://books.google.com/books?id=ptZgNoobsyUC&pg=PA172 |isbn=9780740770432}}</ref> tabbouleh has become one of the most popular salads in the ].<ref name=Basanp180>Basan, 2007, .</ref> In the ], but particularly the ] region, it is usually served as part of a ],<ref name=Wrightp251>Wright, 2001, .</ref><ref>Arthur L. Meyer, Jon M. Vann, The Appetizer Atlas: A World of Small Bites, John Wiley and Sons, 2003, p. 353.</ref> and is served with ].<ref>Terry Carter, et al., ''Syria and Lebanon'', Lonely Planet, 2004</ref> The ] use more parsley than bulgur wheat in their dish.<ref name=Wrightp251/> | Originally from the mountains of ] and ],<ref>{{cite book |title=1,001 Foods to Die For |editor=] |page=172 |publisher=] |year=2007 |url=http://books.google.com/books?id=ptZgNoobsyUC&pg=PA172 |isbn=9780740770432}}</ref> tabbouleh has become one of the most popular salads in the ].<ref name=Basanp180>Basan, 2007, .</ref> In the ], but particularly the ]n region, it is usually served as part of a ],<ref name=Wrightp251>Wright, 2001, .</ref><ref>Arthur L. Meyer, Jon M. Vann, The Appetizer Atlas: A World of Small Bites, John Wiley and Sons, 2003, p. 353.</ref> and is served with ].<ref>Terry Carter, et al., ''Syria and Lebanon'', Lonely Planet, 2004</ref> The ] use more parsley than bulgur wheat in their dish.<ref name=Wrightp251/> | ||
| A ] variation of the dish is known as '']'',<ref name=Basanp180/> while a similar ] dish is known as '']''. In ], where the dish was introduced by the Lebanese, it is known as ''tambouli''.<ref name=Tambouli>{{cite web|url=http://www.grouprecipes.com/23654/tambouli-taboule-tabbouleh-salad.html|title=Tambouli Taboule Tabbouleh Salad Recipe|publisher=Group Recipes|accessdate=2009-09-19}}</ref> | A ] variation of the dish is known as '']'',<ref name=Basanp180/> while a similar ] dish is known as '']''. In ], where the dish was introduced by the Lebanese, it is known as ''tambouli''.<ref name=Tambouli>{{cite web|url=http://www.grouprecipes.com/23654/tambouli-taboule-tabbouleh-salad.html|title=Tambouli Taboule Tabbouleh Salad Recipe|publisher=Group Recipes|accessdate=2009-09-19}}</ref> | ||
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| ==See also== | ==See also== | ||
| * ] | * ] | ||
| * ] | * ] | ||
| ==References== | ==References== | ||
Revision as of 10:02, 18 August 2011
 | |
| Course | salad |
|---|---|
| Place of origin | Syria and Lebanon |
| Serving temperature | cold |
| Main ingredients | bulgur |
Tabbouleh (Template:Lang-ar; also tabouleh or tab(b)ouli) is a Levantine salad traditionally made of bulgur, tomato, cucumber, and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt.
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 fuʕʕūlun (as in quddūsun "much sacred").
Regional variations
Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. In the Arab world, but particularly the Greater Syrian region, it is usually served as part of a meze, and is served 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. In Lebanon, the wheat variety salamouni cultivated in the region around 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.
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. Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become a popular "American ethnic food".
World records
The largest recorded dish of tabbouleh was created on October 24, 2009 in Beirut, Lebanon. It weighed 3557 kilograms and earned a Guinness World Record. The record was previously held "by the citizens of Majdal Shams, Israel on March 21, 2008" when it made a bowl of tabbouleh weighing 2170 kg.
See also
References
- 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
- Madison Books, ed. (2007). 1,001 Foods to Die For. Andrews McMeel Publishing. p. 172. ISBN 9780740770432.
- ^ Basan, 2007, p. 180-181.
- ^ Wright, 2001, p. 251.
- Arthur L. Meyer, Jon M. Vann, The Appetizer Atlas: A World of Small Bites, John Wiley and Sons, 2003, p. 353.
- Terry Carter, et al., Syria and Lebanon, Lonely Planet, 2004
- "Tambouli Taboule Tabbouleh Salad Recipe". Group Recipes. Retrieved 2009-09-19.
- Nabhan, 2008, pp. 77-78.
- Wright, 2001, p. xxi.
- Zalinksy, 2001 p. 118.
- Natacha Yazbeck, Agence France-Presse (October 25, 2009). "Salad days in Lebanon as it sets third Guinness food record". Retrieved October 26, 2009.
- Omar Katerji, The Daily Star (October 26, 2009). "Lebanon breaks hummus, tabbouleh Guinness record". Retrieved October 26, 2009.
- "Israel." Guinness World Records 2010. 2010.
Bibliography
- Basan, Ghillie (2007). The Middle Eastern Kitchen. Hippocrene Books. ISBN 0781811902, 9780781811903.
{{cite book}}: Check|isbn=value: invalid character (help) - Caplan, Patricia (1997). Food, health, and identity (Illustrated ed.). Routledge. ISBN 0415156807, 9780415156806.
{{cite book}}: Check|isbn=value: invalid character (help) - Nabhan, Gary Paul (2008). Where our food comes from: retracing Nikolay Vavilov's quest to end famine (Illustrated ed.). Island Press. ISBN 1597263990, 9781597263993.
{{cite book}}: Check|isbn=value: invalid character (help) - 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 (Illustrated ed.). Harvard Common Press. ISBN 1558321969, 9781558321960.
{{cite book}}: Check|isbn=value: invalid character (help) - Zelinsky, Wilbur (2001). The enigma of ethnicity: another American dilemma (Illustrated ed.). University of Iowa Press. ISBN 0877457506, 9780877457503.
{{cite book}}: Check|isbn=value: invalid character (help)