tabule

Tabule, tabbouleh, tabouli, or tabuleh, is a Levantine salad traditionally made with chopped parsley, mint, bulgur, and vegetables. It is a staple of mezze and is closely associated with Lebanese and Syrian cuisines, though recipes vary regionally.

Core ingredients typically include finely chopped parsley (often in large excess), fresh mint, tomatoes, cucumber, and onion, combined with soaked or lightly cooked bulgur. The dish is dressed with lemon juice and olive oil and seasoned with salt, and often pepper. Some versions substitute quinoa or omit bulgur to produce a gluten-free or lighter variant.

Preparation emphasizes finely minced herbs and a light, bright dressing. Parsley is reduced to a fine chop to avoid an overly herb-heavy texture, while the bulgur provides a mild, chewy contrast. It is usually served fresh and chilled, as part of a mezze platter, sometimes with pita bread.

Origin and cultural role: The dish dates to the Levant, with strong associations to Lebanese and Syrian culinary traditions. It gained international popularity in the 20th century and has been adapted widely in North America and Europe, sometimes reflecting local tastes and ingredient availability.