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Tabbouleh (Template:Langx), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.Template:Sfn<ref>Template:Cite bookTemplate:Full citation needed</ref><ref>Template:Cite encyclopediaTemplate:Full citation needed</ref><ref>Template:Cite encyclopediaTemplate:Full citation needed</ref><ref>Template:Cite dictionary</ref>
Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world.Template:SfnTemplate:SfnTemplate:SfnTemplate:Sfn Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.Template:SfnTemplate:Sfn
EtymologyEdit
The Levantine Arabic Template:Transliteration is derived from the Arabic word Template:Transliteration from the Aramaic root word Template:Nowrap Template:GlossTemplate:Sfn<ref>Template:Cite book</ref> or more literally "dip".Template:Citation needed Use of the word in English first appeared in the 1950s.Template:Sfn
HistoryEdit
Originally from the mountains of Lebanon and Syria,<ref>Template:Cite book</ref> tabbouleh has become one of the most popular salads in the Middle East.Template:Sfn The wheat variety salamouniTemplate:Which lang cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh.Template:Sfn In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Template:As of, it is celebrated the first Saturday of the month of July.Template:Sfn
Regional variationsEdit
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In the Arab world, especially Syria, Lebanon and Palestine, it is usually served as part of a meze.<ref>Template:Harvnb "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> The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as {{#invoke:Lang|lang}},Template:Sfn and a similar Armenian dish known as Template:Transliteration use far more bulgur than parsley. Another ancient variant is called Template:Transliteration.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called {{#invoke:Lang|lang}}.<ref>Template:Cite book</ref> It is widely popular in Israel.<ref>Template:Cite book</ref><ref>Template:Cite book</ref><ref>Template:Cite book</ref>
Retail salesEdit
Several manufacturers make tabbouleh for sale in supermarkets.<ref>Template:Cite news</ref><ref>Template:Cite news</ref>
See alsoEdit
NotesEdit
ReferencesEdit
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