Tabbouleh is a Lebanese vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur.
Tabbouleh is traditionally served as part of the Lebanese mezze . It has become a popular ethnic food in Western cultures.
In Lebanon, the National Tabbouleh Day is celebrated each first Saturday of the month of July.
The Lebanese word tabbouleh is derived from the Arabic word taabil, meaning seasoning. Use of the word in English first appeared in the 1950s.
The wheat variety salamouni cultivated in the region around Mount Lebanon, Beqaa Valley and Baalbek was considered (in the mid-19th century) as particularly well suited for making bulgur, a basic ingredient of tabbouleh.
In the Middle East, particularly Lebanon it is usually served as part of a meze, with romaine lettuce. The Lebanese use more parsley than bulgur wheat in their dish.
In the Dominican Republic, a local version introduced by Lebanese immigrants is called Tipile.
Like hummus, baba ghanouj, pita and other elements of Lebanese cuisine, tabbouleh has become a popular “International ethnic food”.
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper