Tabbouleh ( Arabic: تبولة tabūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur.  It is a national dish of  Lebanon.
Tabbouleh is traditionally served as part of a
mezze in the Arab world. Its popularity has grown in Western cultures.
Levantine Arabic tabbūle is derived from the Arabic word tābil, meaning "seasoning" or more literally "dip". Use of the word in English first appeared in the 1950s. 
Edible herbs known as
qaḍb formed an essential part of the Arab diet in the  Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains between  Syria and Lebanon, tabbouleh has become one of the most popular salads in the  Middle East. The  wheat variety salamouni cultivated in Syria and the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh.
Middle East, particularly Syria, Lebanon, Palestine, Israel, Jordan, Egypt, and Iraq, it is usually served as part of a meze. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A  Turkish variation of the dish known as , kısır and a similar  Armenian dish known as use far more bulgur than parsley. Another ancient variant is called eetch terchots. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli. In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called Tipile. In  Iran and South Asia it is usually eaten with rice, bread and kebabs.
Hummus, Baba Ghanoush, Pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in America.
^ Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" in
Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35, 37; Claudia Roden, A Book of Middle Eastern Food, p. 86; Anissa Helou, , Oxford Companion to Food s.v. Lebanon and Syria; Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973, s.v. تبل
, Oxford Companion to Food s.v. tabbouleh
^ a b Zelinsky, 2001
^ a b
Mark Morton (2004). (2nd ed.). Insomniac Press. p. 302. Cupboard Love: A Dictionary of Culinary Curiosities ISBN . 978-1-894663-66-3
"Tabouli: Syrian Parsley and Bulgur Salad". Arousing Appetites. Arousing Appetites.
^ Wright, 2001,
Madison Books, ed. (2007). . 1,001 Foods to Die For Andrews McMeel Publishing. p. 172. ISBN . 978-0-7407-7043-2
^ a b Basan, 2007,
^ Nabhan, 2008,
^ Wright, 2001,
p. 251. "In the Arab world, tabbouleh ( tabbūla) is a salad usually made as part of the mazza table (p xx) especially in Syria, Lebanon and Palestine."
Brown, Isabel Zakrzewski (1999). . Culture and Customs of the Dominican Republic ISBN . 9780313303142
Basan, Ghillie (2007). The Middle Eastern Kitchen. Hippocrene Books. ISBN . 978-0-7818-1190-3
Caplan, Patricia (1997). Food, health, and identity (Illustrated ed.). Routledge. ISBN . 978-0-415-15680-6
Nabhan, Gary Paul (2008). Where our food comes from: retracing Nikolay Vavilov's quest to end famine (Illustrated ed.). Island Press. ISBN . 978-1-59726-399-3
Wright, Clifford A. (2001). (Illustrated ed.). Harvard Common Press. Mediterranean vegetables: a cook's ABC of vegetables and their preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and north Africa with more than 200 authentic recipes for the home cook ISBN . 978-1-55832-196-0 Zelinsky, Wilbur (2001). (Illustrated ed.). University of Iowa Press. The enigma of ethnicity: another American dilemma ISBN . 978-0-87745-750-3
Wikimedia Commons has media related to . Tabbouleh