THC Science

Tabbouleh
	Tabbouleh
Course	Salad
Place of origin	Lebanon and Syria
Region or state	Eastern Mediterranean
Serving temperature	Cold
Main ingredients	Parsley, tomato, bulgur, onion, olive oil, lemon juice, salt
Variations	Pomegranate seeds instead of tomato
	Cookbook: Tabbouleh; Media: Tabbouleh;

Tabbouleh (Arabic: تبولة, romanized: tabbūla), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.^[1]^[2]

Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world.^[3]^[4]^[5]^[6]^[7] Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.^[8]^[9]

Etymology

The Levantine Arabic tabbūle is derived from the Arabic word tābil from the Aramaic root word t-b-l, meaning "seasoning"^[10]^[11] or more literally "dip". Use of the word in English first appeared in the 1950s.^[10]

History

Edible herbs known as qaḍb^[12] formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today.^[13] Originally from the mountains of Lebanon and Syria,^[14] tabbouleh has become one of the most popular salads in the Middle East.^[15] The wheat variety salamouni 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.^[16] In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001, it is celebrated the first Saturday of the month of July.^[17]

Regional variations

In the Arab world, especially Syria, Lebanon and Palestine, it is usually served as part of a meze.^[18]^[19] The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as kısır,^[15] and a similar Armenian dish known as eetch use far more bulgur than parsley. Another ancient variant is called terchots. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli. In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called Tipile.^[20] It is widely popular in Israel.^[21]^[22]^[23]

Retail sales

Several manufacturers make tabbouleh for sale in supermarkets.^[24]^[25]

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; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل
^ Oxford Companion to Food, s.v. tabbouleh
^ Basan, Ghillie (2006). Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.
^ 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. Harvard Common Press. ISBN 978-1-55832-196-0.
^ Peck, Malcolm C. (2010-04-12). The A to Z of the Gulf Arab States. Scarecrow Press. ISBN 978-1-4617-3190-0.
^ Davis, Craig S. (2011-03-10). The Middle East For Dummies. John Wiley & Sons. ISBN 978-1-118-05393-5.
^ Basan, Ghillie (2006). Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.
^ Zelinsky, 2001 p. 118.
^ Schloss, Andrew (2007-11-01). Almost from Scratch: 600 Recipes for the New Convenience Cuisine. Simon and Schuster. ISBN 978-1-4165-9589-2.
^ ^a ^b Mark Morton (2004). Cupboard Love: A Dictionary of Culinary Curiosities (2nd ed.). Insomniac Press. p. 302. ISBN 978-1-894663-66-3. tabbouleh dictionary meaning.
^ "Aramæische Pflanzennamen / Von Immanuel Löw mit Unterstützung der K. Akademie der Wissenschaften in Wien". menadoc.bibliothek.uni-halle.de. 1881. Retrieved 2021-06-30.
^ "Tabouli Parsley and Bulgur Salad". Arousing Appetites. Archived from the original on 2015-05-11. Retrieved 2015-07-11.
^ Wright, 2001, p. xxi.
^ Madison Books, ed. (2007). 1,001 Foods to Die For. Andrews McMeel Publishing. p. 172. ISBN 978-0-7407-7043-2.
^ ^a ^b Basan, 2007, p. 180-181.
^ Nabhan, 2008, pp. 77-78.
^ A Complete Insiders Guide to Lebanon. Edition Souk el Tayeb Press. December 2008, pp 266-267.
^ 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. Harvard Common Press. ISBN 978-1-55832-196-0.
^ Wright, 2001, p. 251. "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."
^ Brown, Isabel Zakrzewski (1999). Culture and Customs of the Dominican Republic. Greenwood Publishing Group. p. 56. ISBN 9780313303142.
^ Degutiene, Nida (2015-08-18). A Taste of Israel – From classic Litvak to modern Israeli. Penguin Random House South Africa. ISBN 978-1-4323-0654-0.
^ Hobby, Jeneen (2009). Worldmark Encyclopedia of Cultures and Daily Life. University of Pennsylvania Press. p. 60. ISBN 9781414448909.
^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585. ISBN 9781449618117.
^ "Dry4Good Provides Healthy Ingredients For Food Manufacturers". DirectIndustry e-magazine. September 23, 2020.
^ "If you haven't been to Trader Joe's yet, let me tell you why you're wrong". The Lantern. October 17, 2018.

Bibliography

Basan, Ghillie (2007). The Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.
Caplan, Patricia (1997). Food, health, and identity (Illustrated ed.). Routledge. ISBN 978-0-415-15680-6.
Nabhan, Gary Paul (2008). Where our food comes from: retracing Nikolay Vavilov's quest to end famine (Illustrated ed.). Island Press. ISBN 978-1-59726-399-3.
Tamyras (2014). Positive Lebanon (Tamyras ed.). Tamyras. ISBN 978-2360860661.
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 978-1-55832-196-0.
Zelinsky, Wilbur (2001). The enigma of ethnicity: another American dilemma (Illustrated ed.). University of Iowa Press. ISBN 978-0-87745-750-3.

References

Mediterranean cuisine at Curlie

[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; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل

[2] Oxford Companion to Food, s.v. tabbouleh

[3] Basan, Ghillie (2006). Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.

[4] 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. Harvard Common Press. ISBN 978-1-55832-196-0.

[5] Peck, Malcolm C. (2010-04-12). The A to Z of the Gulf Arab States. Scarecrow Press. ISBN 978-1-4617-3190-0.

[6] Davis, Craig S. (2011-03-10). The Middle East For Dummies. John Wiley & Sons. ISBN 978-1-118-05393-5.

[7] Basan, Ghillie (2006). Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.

[Zelinskyp118-8] Zelinsky, 2001 p. 118.

[9] Schloss, Andrew (2007-11-01). Almost from Scratch: 600 Recipes for the New Convenience Cuisine. Simon and Schuster. ISBN 978-1-4165-9589-2.

[Mortonp302-10] Mark Morton (2004). Cupboard Love: A Dictionary of Culinary Curiosities (2nd ed.). Insomniac Press. p. 302. ISBN 978-1-894663-66-3. tabbouleh dictionary meaning.

[11] "Aramæische Pflanzennamen / Von Immanuel Löw mit Unterstützung der K. Akademie der Wissenschaften in Wien". menadoc.bibliothek.uni-halle.de. 1881. Retrieved 2021-06-30.

[12] "Tabouli Parsley and Bulgur Salad". Arousing Appetites. Archived from the original on 2015-05-11. Retrieved 2015-07-11.

[Wrightpxxi-13] Wright, 2001, p. xxi.

[14] Madison Books, ed. (2007). 1,001 Foods to Die For. Andrews McMeel Publishing. p. 172. ISBN 978-0-7407-7043-2.

[Basanp180-15] Basan, 2007, p. 180-181.

[Nabhanp77-16] Nabhan, 2008, pp. 77-78.

[17] A Complete Insiders Guide to Lebanon. Edition Souk el Tayeb Press. December 2008, pp 266-267.

[18] 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. Harvard Common Press. ISBN 978-1-55832-196-0.

[Wrightp251-19] Wright, 2001, p. 251. "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."

[20] Brown, Isabel Zakrzewski (1999). Culture and Customs of the Dominican Republic. Greenwood Publishing Group. p. 56. ISBN 9780313303142.

[21] Degutiene, Nida (2015-08-18). A Taste of Israel – From classic Litvak to modern Israeli. Penguin Random House South Africa. ISBN 978-1-4323-0654-0.

[22] Hobby, Jeneen (2009). Worldmark Encyclopedia of Cultures and Daily Life. University of Pennsylvania Press. p. 60. ISBN 9781414448909.

[23] Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585. ISBN 9781449618117.

[24] "Dry4Good Provides Healthy Ingredients For Food Manufacturers". DirectIndustry e-magazine. September 23, 2020.

[25] "If you haven't been to Trader Joe's yet, let me tell you why you're wrong". The Lantern. October 17, 2018.

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@@ Line 2: / Line 2: @@
 {{Short description|Levantine dish of parsley and bulgur}}{{Infobox food
 | name            = Tabbouleh
-| image           = File:Flickr - cyclonebill - Tabbouleh.jpg
+| image           = File:Tabouleh 1.JPG
 | caption         = Tabbouleh
 | country         = [[Lebanon]] and [[Syria]]
-| region         = [[Levant]], [[Middle East]]
+| region         = [[Eastern Mediterranean]]
 | course          = [[Salad]]
 | served          = Cold
-| main_ingredient = [[Parsley]], [[tomato]], [[bulgur]], [[onion]], [[olive oil]], [[lemon juice]], [[salt]]
+| main_ingredient = [[Parsley]], [[tomato]], [[bulgur]], [[onion]], [[olive oil]], [[lemon juice]], [[Edible salt|salt]]
 | variations       = [[Pomegranate]] seeds instead of tomato
 }}
-'''Tabbouleh''' ({{lang-ar|تبولة|translit=tabbūla}}; also '''tabouleh''', '''tabbouli''', '''tabouli''',  or '''taboulah''') is a [[Levant]]ine [[salad]] made mostly of finely chopped [[parsley]], with [[tomato]]es, [[Mentha|mint]], [[Scallion|onion]], [[bulgur]] (soaked, not cooked), and seasoned with [[olive oil]], [[lemon juice]], [[Edible salt|salt]] and sweet pepper. Some variations add lettuce, or use [[semolina]] instead of [[bulgur]].<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; Maan Z. Madina, ''Arabic-English Dictionary of the Modern Literary Language'', 1973, ''s.v.'' تبل</ref><ref>''[[Oxford Companion to Food]]'', ''s.v.'' tabbouleh</ref>
+'''Tabbouleh''' ({{lang-ar|تبولة|translit=tabbūla}}), also transcribed '''tabouleh''', '''tabbouli''', '''tabouli''', or '''taboulah''', is a [[Levant]]ine [[salad]] made mostly of finely chopped [[parsley]], with [[tomato]]es, [[Mentha|mint]], [[Scallion|onion]], soaked uncooked [[bulgur]], and seasoned with [[olive oil]], [[lemon juice]], [[Edible salt|salt]] and sweet pepper. Some variations add lettuce, or use [[semolina]] instead of bulgur.<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; Maan Z. Madina, ''Arabic-English Dictionary of the Modern Literary Language'', 1973, ''s.v.'' تبل</ref><ref>''[[Oxford Companion to Food]]'', ''s.v.'' tabbouleh</ref>
-Tabbouleh is served as part of a [[mezze]] in the [[Arab world]].<ref>{{Cite book|last=Wright|first=Clifford A.|url=https://books.google.com/books?id=tka838efZvkC&newbks=0&printsec=frontcover&pg=PA251&dq=tabbouleh+arab&hl=en|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|date=2001|publisher=Harvard Common Press|isbn=978-1-55832-196-0|language=en}}</ref><ref>{{Cite book |last=Peck |first=Malcolm C. |url=https://books.google.com/books?id=PguBHE07e6IC&newbks=0&printsec=frontcover&pg=PA97&dq=tabbouleh+arab+world&hl=en |title=The A to Z of the Gulf Arab States |date=2010-04-12 |publisher=Scarecrow Press |isbn=978-1-4617-3190-0 |language=en}}</ref><ref>{{Cite book |last=Davis |first=Craig S. |url=https://books.google.com/books?id=-rgSoUm0ptYC&newbks=0&printsec=frontcover&pg=PT58&dq=tabbouleh+arab+world&hl=en |title=The Middle East For Dummies |date=2011-03-10 |publisher=John Wiley & Sons |isbn=978-1-118-05393-5 |language=en}}</ref><ref>{{Cite book |last=Basan |first=Ghillie |url=https://books.google.com/books?id=-7wnpIi3VRwC&newbks=0&printsec=frontcover&pg=PA125&dq=tabbouleh+arab+world&hl=en |title=Middle Eastern Kitchen |date=2006 |publisher=Hippocrene Books |isbn=978-0-7818-1190-3 |language=en}}</ref> Its popularity has grown in [[Western cultures]].<ref name="Zelinskyp118" />
+Tabbouleh is traditionally served as part of a [[mezze]] in the [[Eastern Mediterranean]] and the [[Arab world]].<ref>{{Cite book |last=Basan |first=Ghillie |url=https://books.google.com/books?id=-7wnpIi3VRwC&dq=tabbouleh+eastern+mediterranean&pg=PA180 |title=Middle Eastern Kitchen |date=2006 |publisher=Hippocrene Books |isbn=978-0-7818-1190-3 |language=en}}</ref><ref>{{Cite book|last=Wright|first=Clifford A.|url=https://books.google.com/books?id=tka838efZvkC&dq=tabbouleh+arab&pg=PA251|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|date=2001|publisher=Harvard Common Press|isbn=978-1-55832-196-0|language=en}}</ref><ref>{{Cite book |last=Peck |first=Malcolm C. |url=https://books.google.com/books?id=PguBHE07e6IC&dq=tabbouleh+arab+world&pg=PA97 |title=The A to Z of the Gulf Arab States |date=2010-04-12 |publisher=Scarecrow Press |isbn=978-1-4617-3190-0 |language=en}}</ref><ref>{{Cite book |last=Davis |first=Craig S. |url=https://books.google.com/books?id=-rgSoUm0ptYC&dq=tabbouleh+arab+world&pg=PT58 |title=The Middle East For Dummies |date=2011-03-10 |publisher=John Wiley & Sons |isbn=978-1-118-05393-5 |language=en}}</ref><ref>{{Cite book |last=Basan |first=Ghillie |url=https://books.google.com/books?id=-7wnpIi3VRwC&dq=tabbouleh+arab+world&pg=PA125 |title=Middle Eastern Kitchen |date=2006 |publisher=Hippocrene Books |isbn=978-0-7818-1190-3 |language=en}}</ref> Like [[hummus]], [[baba ghanoush]], [[pita bread]], and other elements of [[Arab cuisine#Levant|Arab cuisine]], tabbouleh has become a popular food in the [[United States]].<ref name="Zelinskyp118">Zelinsky, 2001 [[iarchive:enigmaofethnicit0000zeli/page/118|<!-- quote=arab tabbouli. --> p. 118]].</ref><ref>{{Cite book |last=Schloss |first=Andrew |url=https://books.google.com/books?id=6A9d-EMDayUC&dq=tabbouleh+arab&pg=PA27 |title=Almost from Scratch: 600 Recipes for the New Convenience Cuisine |date=2007-11-01 |publisher=Simon and Schuster |isbn=978-1-4165-9589-2 |language=en}}</ref>
 ==Etymology==
@@ Line 19: / Line 20: @@
 ==History==
-Edible herbs known as ''qaḍb''<ref>{{cite web|title=Tabouli Parsley and Bulgur Salad|url=http://arousingappetites.com/|website=Arousing Appetites|publisher=Arousing Appetites|access-date=2015-07-11|archive-date=2015-05-11|archive-url=https://web.archive.org/web/20150511225345/http://arousingappetites.com/|url-status=dead}}</ref> formed an essential part of the Arab diet in the [[Middle Ages]]. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today.<ref name=Wrightpxxi>Wright, 2001, [https://archive.org/details/mediterraneanveg0000wrig <!-- quote=tabbouleh history. --> p. xxi].</ref> Originally from the mountains of [[Lebanon]] and [[Syria]],<ref>{{cite book |title=1,001 Foods to Die For |editor=Madison Books |editor-link=Madison Books |page=172 |publisher=[[Andrews McMeel Publishing]] |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 [[Middle Eastern cuisine|Middle East]].<ref name=Basanp180>Basan, 2007, [https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA180&dq=tabbouleh+arab#v=onepage&q=tabbouleh%20arab&f=false p. 180-181].</ref> The [[wheat]] variety ''salamouni'' 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.<ref name=Nabhanp77>Nabhan, 2008, [https://books.google.com/books?id=9RBtSrK5k6AC&pg=PA77&dq=tabbouleh+syria&lr=#v=onepage&q=tabbouleh%20&f=false pp. 77-78].</ref> In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001, it is celebrated the first Saturday of the month of July.<ref>''A Complete Insiders Guide to Lebanon''. Edition Souk el Tayeb Press. December 2008, pp 266-267.</ref>
+Edible herbs known as ''qaḍb''<ref>{{cite web|title=Tabouli Parsley and Bulgur Salad|url=http://arousingappetites.com/|website=Arousing Appetites|access-date=2015-07-11|archive-date=2015-05-11|archive-url=https://web.archive.org/web/20150511225345/http://arousingappetites.com/|url-status=dead}}</ref> formed an essential part of the Arab diet in the [[Middle Ages]]. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today.<ref name=Wrightpxxi>Wright, 2001, [https://archive.org/details/mediterraneanveg0000wrig <!-- quote=tabbouleh history. --> p. xxi].</ref> Originally from the mountains of [[Lebanon]] and [[Syria]],<ref>{{cite book |title=1,001 Foods to Die For |editor=Madison Books |editor-link=Madison Books |page=172 |publisher=[[Andrews McMeel Publishing]] |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 [[Middle Eastern cuisine|Middle East]].<ref name=Basanp180>Basan, 2007, [https://books.google.com/books?id=-7wnpIi3VRwC&dq=tabbouleh+arab&pg=PA180 p. 180-181].</ref> The [[wheat]] variety ''salamouni'' 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.<ref name=Nabhanp77>Nabhan, 2008, [https://books.google.com/books?id=9RBtSrK5k6AC&q=tabbouleh+&pg=PA77 pp. 77-78].</ref> In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001, it is celebrated the first Saturday of the month of July.<ref>''A Complete Insiders Guide to Lebanon''. Edition Souk el Tayeb Press. December 2008, pp 266-267.</ref>
 ==Regional variations==
+[[File:Tabouleh (3949565145).jpg|thumb|left|200px|Tabbouleh ingredients]]
-In the [[Middle East]], particularly [[Syria]], [[Lebanon]], [[Palestine (region)|Palestine]], [[Jordan]], [[Egypt]], and [[Iraq]], it is usually served as part of a [[meze]]. The [[Syrian people|Syrian]] and the [[Lebanese people|Lebanese]] use more parsley than bulgur wheat in their dish.<ref name=Wrightp251>Wright, 2001, [https://archive.org/details/mediterraneanveg0000wrig/page/250 <!-- quote=parsley salad origins. --> p. 251]. "In the Arab world, tabbouleh (''tabbūla'') is a salad usually made as part of the ''mazza'' table (p xx) especially in Syria, Lebanon and Israel."</ref> A [[Turkish cuisine|Turkish]] variation of the dish known as ''[[kısır]]'',<ref name=Basanp180/> and a similar [[Armenian cuisine|Armenian]] dish known as ''[[eetch]]'' use far more bulgur than parsley. Another ancient variant is called [http://www.mangaloreanrecipes.com/recipes/index.php?option=com_content&task=view&id=1346&Itemid=130 terchots]. In [[Cyprus]], where the dish was introduced by the [[Lebanese people|Lebanese]], it is known as ''tambouli''. In the [[Dominican Republic]], a local version introduced by Syrian and Lebanese immigrants is called ''Tipile''.<ref>{{Cite book | url=https://archive.org/details/culturecustomsof00brow | url-access=registration | page=[https://archive.org/details/culturecustomsof00brow/page/56 56] |title = Culture and Customs of the Dominican Republic| publisher=Greenwood Publishing Group |isbn = 9780313303142|last1 = Brown|first1 = Isabel Zakrzewski|year = 1999}}</ref> It is widely popular in [[Israel]].<ref>{{Cite book|last=Degutiene|first=Nida|url=https://books.google.com/books?id=UQpbDwAAQBAJ&pg=PT115|title=A Taste of Israel – From classic Litvak to modern Israeli|date=2015-08-18|publisher=Penguin Random House South Africa|isbn=978-1-4323-0654-0|language=en}}</ref><ref>{{cite book|title=Worldmark Encyclopedia of Cultures and Daily Life|first=Jeneen |last=Hobby|year= 2009| isbn=9781414448909| page =60|publisher=University of Pennsylvania Press|quote=}}</ref><ref>{{cite book|title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals|first=Sari |last=Edelstein|year= 2010| isbn=9781449618117| page =585|publisher=Jones & Bartlett Publishers|quote=}}</ref>
+In the [[Arab world]], especially [[Syria]], [[Lebanon]] and [[Palestine (region)|Palestine]], it is usually served as part of a [[meze]].<ref>{{Cite book |last=Wright |first=Clifford A. |url=https://books.google.com/books?id=tka838efZvkC&dq=palestine+tabbouleh&pg=PA251 |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 |date=2001 |publisher=Harvard Common Press |isbn=978-1-55832-196-0 |language=en}}</ref><ref name="Wrightp251">Wright, 2001, [[iarchive:mediterraneanveg0000wrig/page/250|<!-- quote=parsley salad origins. --> p. 251]]. "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 people|Syrian]] and the [[Lebanese people|Lebanese]] use more parsley than bulgur wheat in their dish. A [[Turkish cuisine|Turkish]] variation of the dish known as ''[[kısır]]'',<ref name=Basanp180/> and a similar [[Armenian cuisine|Armenian]] dish known as ''[[eetch]]'' use far more bulgur than parsley. Another ancient variant is called [http://www.mangaloreanrecipes.com/recipes/index.php?option=com_content&task=view&id=1346&Itemid=130 terchots]. In [[Cyprus]], where the dish was introduced by the [[Lebanese people|Lebanese]], it is known as ''tambouli''. In the [[Dominican Republic]], a local version introduced by Syrian and Lebanese immigrants is called ''Tipile''.<ref>{{Cite book | url=https://archive.org/details/culturecustomsof00brow | url-access=registration | page=[https://archive.org/details/culturecustomsof00brow/page/56 56] |title = Culture and Customs of the Dominican Republic| publisher=Greenwood Publishing Group |isbn = 9780313303142|last1 = Brown|first1 = Isabel Zakrzewski|year = 1999}}</ref> It is widely popular in [[Israel]].<ref>{{Cite book|last=Degutiene|first=Nida|url=https://books.google.com/books?id=UQpbDwAAQBAJ&pg=PT115|title=A Taste of Israel – From classic Litvak to modern Israeli|date=2015-08-18|publisher=Penguin Random House South Africa|isbn=978-1-4323-0654-0|language=en}}</ref><ref>{{cite book|title=Worldmark Encyclopedia of Cultures and Daily Life|first=Jeneen |last=Hobby|year= 2009| isbn=9781414448909| page =60|publisher=University of Pennsylvania Press|quote=}}</ref><ref>{{cite book|title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals|first=Sari |last=Edelstein|year= 2010| isbn=9781449618117| page =585|publisher=Jones & Bartlett Publishers|quote=}}</ref>
+==Retail sales==
-Like [[Hummus]], [[baba ghanoush|Baba Ghanoush]], [[Pita bread]], and other elements of [[Arab cuisine#Levant|Arab cuisine]], tabbouleh has become a popular food in the [[United States]].<ref name=Zelinskyp118>Zelinsky, 2001 [https://archive.org/details/enigmaofethnicit0000zeli/page/118 <!-- quote=arab tabbouli. --> p. 118].</ref>
+[[File:Oasis_taboule.jpg|thumb|A package of tabbouleh]]
+Several manufacturers make tabbouleh for sale in supermarkets.<ref>{{cite news|title=Dry4Good Provides Healthy Ingredients For Food Manufacturers|url=https://emag.directindustry.com/2020/09/23/dry4good-provides-healthy-ingredients-for-food-manufacturers/|newspaper=DirectIndustry e-magazine|date=September 23, 2020}}</ref><ref>{{cite news|title=If you haven't been to Trader Joe's yet, let me tell you why you're wrong|url=https://www.thelantern.com/2018/10/if-you-havent-been-to-trader-joes-yet-let-me-tell-you-why-youre-wrong/|newspaper=The Lantern|date=October 17, 2018}}</ref>
 ==See also==
@@ Line 42: / Line 46: @@
 * {{cite book|title=Food, health, and identity |first1=Patricia |last1=Caplan |author-link= Pat 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=Positive Lebanon.|edition=Tamyras|year=2014|isbn=978-2360860661|author1=Tamyras}}
+* {{cite book|title=Positive Lebanon.|edition=Tamyras|year=2014|isbn=978-2360860661|author1=Tamyras|publisher=Tamyras }}
 * {{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|url=https://archive.org/details/mediterraneanveg0000wrig}}
 * {{cite book|title=The enigma of ethnicity: another American dilemma|url=https://archive.org/details/enigmaofethnicit0000zeli|url-access=registration|first1=Wilbur|last1=Zelinsky|edition=Illustrated|publisher=University of Iowa Press|year=2001|isbn=978-0-87745-750-3}}
 {{Refend}}
+==References==
 {{cookbook}}
 {{Commons category}}
+*{{Curlie|Home/Cooking/World_Cuisines/European/Mediterranean/|Mediterranean cuisine}}
 [[Category:Appetizers]]
 [[Category:Arab cuisine]]
-[[Category:Armenian cuisine]]
+[[Category:Bulgur dishes]]
-[[Category:Assyrian cuisine]]
 [[Category:Cypriot cuisine]]
+[[Category:Dominican Republic cuisine]]
 [[Category:Iraqi cuisine]]
-[[Category:Levantine cuisine]]
+[[Category:Israeli cuisine]]
+[[Category:Jordanian cuisine]]
+[[Category:Lebanese cuisine]]
 [[Category:Lenten foods]]
+[[Category:Levantine cuisine]]
+[[Category:Mediterranean cuisine]]
+[[Category:National dishes]]
+[[Category:Palestinian cuisine]]
 [[Category:Salads]]
+[[Category:Syrian cuisine]]
 [[Category:Vegan cuisine]]
 [[Category:Vegetable dishes]]
-[[Category:National dishes]]
-[[Category:Bulgur dishes]]

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Revision as of 14:44, 12 March 2024

Etymology

History

Regional variations

Retail sales

See also

References

Bibliography

References

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