Tabbouleh
Tabbouleh
Tabbouleh (pronunciation: /təˈbuːli/; Arabic: تبولة tabūla; also spelled tabouli or tab(b)ouleh) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper.
Etymology
The word "Tabbouleh" is derived from the Arabic word, "taabil", meaning seasoning. It is a diminutive form of "tabb", an Arabic word meaning dip. The dish is named after the process of seasoning, but it has come to be associated with the specific dish in English.
Ingredients
- Parsley - A green herb that is finely chopped and is the main ingredient in Tabbouleh.
- Tomatoes - A red fruit that is also finely chopped and mixed with the parsley.
- Mint - A fragrant herb that is also finely chopped and mixed in.
- Onion - A vegetable that is finely chopped and added for flavor.
- Bulgur - A type of dried cracked wheat that is soaked and added to the salad.
- Olive Oil - A healthy fat that is drizzled over the salad for flavor.
- Lemon Juice - A sour liquid that is squeezed over the salad for a tangy flavor.
- Salt and Pepper - Seasonings that are added to taste.
Related Terms
- Levantine Cuisine - The cuisine of the Levant, which includes Tabbouleh.
- Salad - A dish consisting of a mixture of small pieces of food, which may be mixed with a sauce or salad dressing.
- Herb - Plants used for flavoring, in medicine, or as fragrances.
- Bulgur - A cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat.
External links
- Medical encyclopedia article on Tabbouleh
- Wikipedia's article - Tabbouleh
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