|Place of origin||Levant|
|Main ingredient(s)||Parsley, tomato, bulgur|
Tabouleh (Arabic: تبولة tabūlah; also tabbouleh or tab(b)ouli) is a salad. It is usually made of bulgur, tomatoes, cucumbers, parsley, mint, onion, and garlic, and seasoned with olive oil, lemon juice, and salt. There are other ways to make it, such as using couscous instead of bulgur.
The salad originally came from the mountains of Syria and Lebanon. It has become popular throughout the Middle East, and has spread to other countries. It is a popular ethnic food in Western countries.
References[change | change source]
- 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 978-0-7407-7043-2. https://books.google.com/books?id=ptZgNoobsyUC&pg=PA172.
- Ghillie Basan (2007). Middle Eastern Kitchen. Hippocrene Books. pp. 180–181. ISBN 9780781811903. https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA180.
- Clifford A. Wright (2001). Mediterranean Vegetables. Harvard Common Press. p. 251. ISBN 9781558321960. https://books.google.com/books?id=tka838efZvkC&pg=PA250. "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."
- Arthur L. Meyer, Jon M. Vann, The Appetizer Atlas: A World of Small Bites, John Wiley and Sons, 2003, p. 353.