Originally from the mountains ofLebanon andSyria,[15] tabbouleh has become one of the most popular salads in theMiddle East.[16] Thewheat varietysalamouni[what language is this?] cultivated in theBeqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh.[17] In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001[update], it is celebrated the first Saturday of the month of July.[18]
Tabbouleh made bySyrian Jews uses bulgur as the main ingredient, rather than parsley, this variety was introduced by them to Israel and into the US in the 1970s.[1]
Regional variations
Tabbouleh ingredients
In theArab world, especiallySyria,Lebanon andPalestine, it is usually served as part of ameze.[19] TheSyrian and theLebanese use more parsley than bulgur wheat in their dish. ATurkish variation of the dish known askısır,[20] and a similarArmenian dish known aseetch use far more bulgur than parsley. Another ancient variant is calledterchots.[21] In theDominican Republic, a local version introduced by Syrian and Lebanese immigrants is calledTipile.[22]
Traditional Levantine tabbouleh has more herbs (mainly parsley) than bulgur, whereas western adaptations contain more bulgur than parsley.[1][23][24] The bulgur-heavy variety is widely popular inIsrael.[25][26][27][1]Michael Solomonov described Palestinian-made tabbouleh as "80 percent parsley."[28]
Retail sales
A package of tabbouleh
Several manufacturers make tabbouleh for sale in supermarkets.[29][30]
^Löw, Immanuel (1881).Aramæische Pflanzennamen (in German). Vienna: K. Akademie der Wissenschaften. RetrievedJune 30, 2021 – via menadoc.bibliothek.uni-halle.de.
^Wright 2001, pp. 250–251 "In the Arab world, tabbouleh (tabbūla) is a salad usually made as part of themazza table (p xx) especially in Syria, Lebanon and Palestine."
^Hobby, Jeneen (2009).Worldmark Encyclopedia of Cultures and Daily Life. University of Pennsylvania Press. p. 60.ISBN9781414448909.
^Edelstein, Sari (2010).Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585.ISBN9781449618117.
Nabhan, Gary Paul (2008).Where our food comes from: retracing Nikolay Vavilov's quest to end famine (Illustrated ed.). Island Press.ISBN978-1-59726-399-3.
Zubaida, Sami (2000). "National, Communal and Global Dimensions in Middle Eastern Food Cultures". In Zubaida, Sami;Tapper, Richard (eds.).A Taste of Thyme: Culinary Cultures of the Middle East. London: Tauris Parke Paperbacks. pp. 35, 37.ISBN1-86064-603-4.
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