funny word of the day: tabbouleh
I was watching a Family Thanksgiving challenge on the Food Network last night and the family that made a Middle Eastern Thanksgiving won. They made tabbouleh as a side dish and it looked delicious.
From Wikipedia, the free encyclopedia:
Tabbouleh
Tabbouleh (Arabic: تبولة; also tabouleh or tabouli) is a Levantine salad dish,[1][2] of Lebanese origin.[citation needed] Traditionally a mountain dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads.[3]
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,[4][5] and is served with romaine lettuce.[6] In Iraq, the dish is considered native to Mosul, whose cuisine is tightly linked to that of Syria.[7] The Lebanese, who are considered to be master tabbouleh makers, use more parsley than bulgur wheat in their dish.[4]
A Turkish variation of the dish is known as ksir,[3] while a similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli.[8]
Tabbouleh
Tabbouleh (Arabic: تبولة; also tabouleh or tabouli) is a Levantine salad dish,[1][2] of Lebanese origin.[citation needed] Traditionally a mountain dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads.[3]
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,[4][5] and is served with romaine lettuce.[6] In Iraq, the dish is considered native to Mosul, whose cuisine is tightly linked to that of Syria.[7] The Lebanese, who are considered to be master tabbouleh makers, use more parsley than bulgur wheat in their dish.[4]
A Turkish variation of the dish is known as ksir,[3] while a similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli.[8]
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 faʕʕūlun (as in quddūsun "much sacred").
Here's a recipe from the Barefoot Contessa if you want to make this on your own -- it's really easy and healthy:
Posts
