Lebanon
Photo: Miansari66, CC0, croppedTabbouleh
تبولة
/tabˈbuːle/tah-BOO-leh
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- Taste
- FreshSour
- Made with
- VegetablesWheat & flour
History
In Lebanon tabbouleh is a salad of parsley, not of grain. Huge bunches are chopped finely with mint, tomato and spring onion, dressed with lemon juice and olive oil, and only a small handful of fine bulgur is added. It comes from the mountain villages of Lebanon and Syria, where wild herbs and bulgur were everyday food. It is served as part of a mezze, often scooped up with lettuce or cabbage leaves. Lebanon has held a national tabbouleh day each July since 2001, and in 2009 cooks in Beirut made what was then the world's largest bowl to make the point.
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