Tabouli

Tabouli (also spelled tabbouleh, tabouleh or tabbouli) is a Levantine salad made primarily of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper.

History

The dish is native to the countries of the Levant, which includes present-day Lebanon, Syria, Jordan, and Palestine. The word tabouli is derived from the Arabic word tabil, which means "seasoning". This dish is traditionally served as part of a mezze in the Arab world.

Preparation

The main ingredient in tabouli is finely chopped parsley. The parsley, along with fresh mint, is mixed with bulgur that has been soaked in water until it is soft. Finely diced tomatoes and onions are then added to the mixture. The salad is typically dressed with olive oil and lemon juice, and seasoned with salt and pepper. Some variations may include garlic or lettuce, or use couscous instead of bulgur.

Serving

Tabouli is traditionally served cold, and can be eaten on its own or as a side dish. It is often served with pita bread, or used as a filling in a pita sandwich. It is a common dish in vegetarian cuisine, as it contains no animal products.

Nutritional Value

Tabouli is high in vitamin C and vitamin A due to the parsley. It also contains dietary fiber from the bulgur, and healthy fats from the olive oil. It is low in calories and cholesterol, making it a healthy choice for a meal or snack.

Variations

There are many variations of tabouli throughout the Middle East and Mediterranean. In Turkey, it is known as kısır, while in Armenia, it is known as eetch. These variations may use different grains, such as couscous or quinoa, and may include additional ingredients like pomegranate seeds or feta cheese.

See Also

• Levantine cuisine
• Mezze
• Parsley
• Bulgur
• Mediterranean diet