Tabbouleh (Arabic: تبولة; also tabouleh or tabouli) is a Levantine salad dish, of Lebanese origin. Traditionally a mountain dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads.
Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.
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Tabbouleh (Arabic: تبولة; also tabouleh or tabouli) is a Levantine salad dish, of Lebanese origin. Traditionally a mountain dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads.
Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.
In the Arab world, but particularly the Greater Syrian region, it is usually served as part of the mezze, and is served with romaine lettuce. In Iraq, the dish is considered native to Mosul, whose cuisine is tightly linked to that of Syria. The Lebanese, who are considered to be master tabbouleh makers, use more parsley than bulgur wheat in their dish.
A Turkish variation of the dish is known as ksir, while a similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli.
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