Tabbouleh (Arabic: تبولة; also tabouleh or tabouli) is a Levantine Arab salad dish,[1] often used as part of a mezze. Its primary ingredients are finely chopped parsley, bulgur, 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,[2] but in the United States it is often served with pita bread, or tortilla chips as a dip.
Tabbouleh is popular in Brazil and in the Dominican Republic (where it is known as tipili), due to Middle Eastern emigrants who settled there.
The largest recorded bowl of tabbouleh was made on June 9, 2006 in Ramallah, in the West Bank.[3] It weighed 1,514 kilograms (3,348 lbs) and earned a Guinness World Record. [4] 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.")[citation needed]
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
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