Tabbouleh - Misplaced Pages

This is an old revision of this page, as edited by Yamanam (talk | contribs) at 14:06, 23 January 2009 (→See also). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Revision as of 14:06, 23 January 2009 by Yamanam (talk | contribs) (→See also)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)

This article is currently under extended confirmed protection.
Extended confirmed protection prevents edits from all unregistered editors and registered users with fewer than 30 days tenure and 500 edits. The policy on community use specifies that extended confirmed protection can be applied to combat disruption, if semi-protection has proven to be ineffective. Extended confirmed protection may also be applied to enforce arbitration sanctions. Please discuss any changes on the talk page; you may submit an edit request to ask for uncontroversial changes supported by consensus.

Tabbouleh (Template:Lang-ar; also tabouleh or tabouli) is a 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.

Etymology

Tabbūle is a Levantine Arabic word meaning literally "little spicy." The emphatic diminutive structure faʕʕūl is common in Syrian Arabic and is related to the formal Arabic emphatic structure fuʕʕūlun (as in quddūsun "much sacred.")

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

This cuisine-related article is a stub. You can help Misplaced Pages by expanding it.

This Arab cuisine–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 Lebanon-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.

Categories: