| Revision as of 08:17, 18 November 2015 view source69.165.198.68 (talk)No edit summary← Previous edit | Revision as of 04:53, 17 December 2015 view source 2605:e000:3d42:2200:e51f:1f32:a556:2406 (talk) ←Replaced content with 'tabouli is made with tomatoes'Tags: possible vandalism blankingNext edit → | ||
| Line 1: | Line 1: | ||
| tabouli is made with tomatoes | |||
| {{Infobox prepared food | |||
| | name = Tabbouleh | |||
| | image = Traditional Tabbouleh.JPG | |||
| | caption = Tabbouleh | |||
| | country = ] | |||
| | region = ], ], ] and ] | |||
| | course = ] | |||
| | served = Cold | |||
| | main_ingredient = ], ], ] | |||
| | variations = ] seeds instead of tomato | |||
| }} | |||
| '''Tabbouleh''' ({{lang-ar|تبولة}} ''tabūlah''; also '''tabouleh''' or '''tab(b)ouli''') is an ]ian ] dish (sometimes considered a ]) traditionally made of ]es, finely chopped ], ], ] and ], and seasoned with ], ], and ]. Some variations add ] or lettuce, or use ] instead of ].<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 is traditionally served as part of a ] in the Arab world. Variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures. | |||
| ==Etymology== | |||
| The ] ''tabbūle'' is derived from the ] word ''taabil'', meaning ''seasoning''.<ref name=Mortonp302>{{cite book|title=Cupboard Love: A Dictionary of Culinary Curiosities|author=Mark Morton|edition=2nd|publisher=Insomniac Press|year=2004|isbn=978-1-894663-66-3|url=https://books.google.com/?id=qn-DASgdhiAC&pg=PA302&dq=tabbouleh+dictionary+meaning#v=onepage&q&f=false|page=302}}</ref> Use of the word in English first appeared in the 1950s.<ref name=Mortonp302/> | |||
| ==History== | |||
| To the ]s, edible herbs known as ''qaḍb''<ref>{{cite web|title=Tabouli: Syrian Levantine Parsley and Bulgur Salad|url=http://arousingappetites.com/tabouli-syrian-levantine-parsley-bulgur-salad/|website=Arousing Appetites|publisher=Arousing Appetites}}</ref> formed an essential part of their diet in the ], and dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today.<ref name=Wrightpxxi>Wright, 2001, .</ref> Originally from the mountains of ] , ] and ],<ref>{{cite book |title=1,001 Foods to Die For |editor=] |page=172 |publisher=] |year=2007 |url=https://books.google.com/books?id=ptZgNoobsyUC&pg=PA172 |isbn=978-0-7407-7043-2}}</ref> tabbouleh has become one of the most popular salads in the ].<ref name=Basanp180>Basan, 2007, .</ref> In Syria, Lebanon, and ], the ] variety ''salamouni'' cultivated in the region around ], ] and ] was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh.<ref name=Nabhanp77>Nabhan, 2008, .</ref> | |||
| Tabbouleh and other vegetable-based mezze dishes popular in Syria were mocked by ]i 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.<ref name=Caplanp73>Caplan, 1997, .</ref> | |||
| ==Regional variations== | |||
| In the ], particularly Syria, Lebanon and Jordan it is usually served as part of a ],<ref name=Wrightp251>Wright, 2001, . "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."</ref><ref>Arthur L. Meyer, Jon M. Vann, The Appetizer Atlas: A World of Small Bites, John Wiley and Sons, 2003, p. 353.</ref> 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,{{Citation needed|date=August 2014}} it is known as ''tambouli''. In the ], a local version introduced by Lebanese immigrants is called ''Tipile''.<ref>https://books.google.ca/books?id=bB2cedC3ruQC&pg=PA56</ref> | |||
| Like ], ], ] and other elements of ], tabbouleh has become a popular "American ethnic food".<ref name=Zalinskyp118>Zalinksy, 2001 .</ref> | |||
| ==See also== | |||
| {{portal|Food}} | |||
| * ] | |||
| * ] | |||
| * ] | |||
| ==References== | |||
| {{reflist|3}} | |||
| ==Bibliography== | |||
| {{refbegin}} | |||
| *{{Cite book|title=The Middle Eastern Kitchen|first1=Ghillie|last1=Basan|publisher=Hippocrene Books|year=2007|isbn=978-0-7818-1190-3}} | |||
| *{{cite book|title=Food, health, and identity|first1=Patricia|last1=Caplan|edition=Illustrated|publisher=Routledge|year=1997|isbn=978-0-415-15680-6}} | |||
| *{{cite book|title=Where our food comes from: retracing Nikolay Vavilov's quest to end famine|first1=Gary Paul|last1=Nabhan|edition=Illustrated|publisher=Island Press|year=2008|isbn=978-1-59726-399-3}} | |||
| *{{cite book|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|first1=Clifford A.|last1=Wright|edition=Illustrated|publisher=Harvard Common Press|year=2001|isbn=978-1-55832-196-0}} | |||
| *{{cite book|title=The enigma of ethnicity: another American dilemma|first1=Wilbur|last1=Zelinsky|edition=Illustrated|publisher=University of Iowa Press|year=2001|isbn=978-0-87745-750-3}} | |||
| {{Refend}} | |||
| == External links == | |||
| {{cookbook}} | |||
| {{Commons category}} | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
Revision as of 04:53, 17 December 2015
tabouli is made with tomatoes