| Revision as of 05:56, 31 August 2008 view sourceImad marie (talk | contribs)Extended confirmed users2,504 editsmNo edit summary← Previous edit | Revision as of 01:52, 1 September 2008 view source Macrakis (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers53,763 edits remove circumlocutionNext edit → | ||
| Line 2: | Line 2: | ||
| <!-- Commented out because image was deleted: ] --> | <!-- Commented out because image was deleted: ] --> | ||
| '''Tabbouleh''' ({{lang-ar|تبولة}}; also '''tabouleh''' or '''tabouli''') is |
'''Tabbouleh''' ({{lang-ar|تبولة}}; also '''tabouleh''' or '''tabouli''') is ] ] dish,<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; Claudia Roden, ''A Book of Middle Eastern Food'', p. 86; Anissa Helou, '']'', ''s.v.'' Lebanon and Syria; '']'', ''s.v.'' tabbouleh; Maan Z. Madina, ''Arabic-English Dictionary of the Modern Literary Language'', 1973, ''s.v.'' تبل</ref> often used as part of a ]. Its primary ingredients are ], finely chopped ], ], ], ], and other ]s with ] juice, olive oil and various seasonings, generally including ] and sometimes ] and ]. | ||
| In the Levant, tabbouleh is traditionally eaten with a ] leaf,<ref>Terry Carter, ''et al.'', ''Syria and Lebanon'', Lonely Planet, 2004</ref> but in the United States it is often served with ], as a ]. | In the Levant, tabbouleh is traditionally eaten with a ] leaf,<ref>Terry Carter, ''et al.'', ''Syria and Lebanon'', Lonely Planet, 2004</ref> but in the United States it is often served with ], as a ]. | ||
Revision as of 01:52, 1 September 2008
Tabbouleh (Template:Lang-ar; also tabouleh or tabouli) is Levantine Arab dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.
In the Levant, tabbouleh is traditionally eaten with a lettuce leaf, but in the United States it is often served with pita bread, as a dip.
Tabbouleh is popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Middle Eastern immigrants who settled there.
The largest recorded bowl of tabbouleh was made on June 9, 2006 in Ramallah, in the West Bank. It weighed 1,514 kilograms (3,348 lbs) and earned a Guinness World Record. The previous record was set on February 24, 2001 in Qornet Shahwan, Lebanon.
See also
Notes
- 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; Oxford Companion to Food, s.v. tabbouleh; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل
- Terry Carter, et al., Syria and Lebanon, Lonely Planet, 2004
- "Largest tabbouleh record", IMEU. URL last accessed 2008-01-29
- "Guinness World Record tabbouleh ", Fortune City. URL last accessed 2008-01-29
External links
- h2g2 - Lebanese Tabbouleh recipe
- Authentic Tabouli recipe from MoTV
- gomideast - Tabouli article & recipe
- International Tabbouleh Competition
 | This cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Lebanon-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Syria-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This article about the region of Palestine is a stub. You can help Misplaced Pages by expanding it. |
.jpg){kind=small} | This Arab cuisine–related article is a stub. You can help Misplaced Pages by expanding it. |