"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 Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety ""salamouni"" cultivated in Syria, 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 Syria, Lebanon, Palestine, Israel, Jordan, Egypt, and Iraq, it is usually served as part of a meze."
"food in America. Tabbouleh Tabbouleh ( ""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. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The 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"
"Tabbouleh Tabbouleh ( ""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. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The 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"
"from various places. For example, Jews from India prepare it with finely chopped ginger and green chili peppers, North African Jews may add preserved lemon peel and cayenne pepper, and Bukharan Jews chop the vegetables extremely finely and use vinegar, without oil, in the dressing. Tabbouleh is a Levantine vegan 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 Israeli variations of the salad use pomegranate seeds instead of tomatoes. Sabich salad is a variation of the well known Israeli dish Sabich, the"
"example of the appropriation of Palestinian and pan-Syrian foods such as hummus, falafel, and tabbouleh by Israel as ""national dishes"". Food historian Gil Marks describes how Jewish immigrants in the late 19th century first encountered the cucumber and tomato salad in then-Ottoman Palestine, and traces its presence there back to the Turkish ""çoban salatası"" (shepherd's salad). Adopted and popularized in Israel by the kibbutzim, variations on the basic recipe have been made by the different Jewish communities that immigrated to the country. For example, Jews from India prepare it with the addition of finely chopped ginger and green chili peppers,"
"the most distinctive foods of this cuisine are traditional small meze dishes such as tabbouleh, hummus, and baba ghanoush. Tabbouleh is a dish of bulgur cracked wheat with tomatoes, parsley, mint and onion, dressed with olive oil and lemon juice. Baba ghanoush, sometimes called ""poor man's caviar"", is a puree of aubergine with olive oil, often mixed with chopped onion, tomato, cumin, garlic, lemon juice, and parsley. The dish is popular across the whole of the Eastern Mediterranean and North Africa. Ful medames, originally from Egypt and still a national dish there, consists of fava beans with oil and cumin;"
"The Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as ""kısır"", while a similar Armenian dish has a variant known as ""eetch"" and another ancient one called terchots. In Cyprus, where the dish was introduced by the Syrians, 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 or bread and kabobs. Like hummus, baba ghanoush, pita, and other elements of Arab cuisine, tabbouleh has become a popular"
"called ""labaneh wa za'atar""—or in a khubz sandwich. The most served Palestinian salad is a simple type known as ""salatat bandura"" (tomato salad), similar to Arab salad. It is composed of diced tomatoes and cucumbers combined with olive oil, parsley, lemon juice and salt. Depending on the area of Palestine, the recipe may include scallions and garlic as well. ""Tabbouleh"" is a Mediterranean-style table salad originating in the Levant. The salad is made from parsley pieces, bulgur, diced tomatoes, cucumbers and is sautéed with lemon juice and vinegar. In 2006, the largest bowl of ""tabbouleh"" in the world was prepared"
"the first to produce a vegetarian schnitzel from a soya meat-substitute. Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called ""osban"", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called ""gheh"", with a different spice blend while Jews from Iraq make the sausages, called ""mumbar"", with chopped meat and liver, rice, and their traditional mix of spices. Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals,"
"Mechouia salad Mechouia salad (, is a Tunisian salad. A very popular first course dish from Tunisia, a country in North Africa that appreciates spiciness, it is especially consumed in the summer, and is a grilled vegetable, tomatoes, peppers, onions and garlic salad, that may also contain eggplant. They are grilled in the oven or on the stove and then ground together, spiced, and then tuna and olive oil are added, and sometimes boiled eggs are placed for decoration. Grilled salad, Slata Mechouia, is a major dietary source of the antioxidant lycopene which has been linked to many health benefits,"
"Fattoush Fattoush (, also fattush, fatush, fattoosh, and fattouche) is a Syrian or Lebanese bread salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. ""Fattush"" belongs to the family of dishes known as ""fattat"" (plural of ""fatteh""), which use stale flatbread as a base. Fattoush includes vegetables and herbs according to season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Tanner's sumac is usually used to give fattoush its sour taste. ""Fattūsh"" is"
"including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. Contains fiber, vitamin E and C. North Africans use it to reduce inflammation and heal infections. Mechouia salad Mechouia salad (, is a Tunisian salad. A very popular first course dish from Tunisia, a country in North Africa that appreciates spiciness, it is especially consumed in the summer, and is a grilled vegetable, tomatoes, peppers, onions and garlic salad, that may also contain eggplant. They are grilled in the oven or on the stove and then ground together,"
"tomatoes, onions, herbs and red pepper. The fine grind is used for making eech, a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses, which is sour and sweet, is commonly used instead of lemon juice to add tartness. A variety of mezes and main dishes are prepared. In Cyprus, it is used to make ""κούπες"" (also known as ""bulgur köftesi"" in Cypriot Turkish), a variety of kibbeh. Its crust is usually made of bulgur wheat, flour, oil, salt and egg, then filled with ground"
"and ""keskes"" in Tuareg. The origin of couscous appears to be in the region from eastern to northern Africa where Berbers used it as early as the 7th century. Recognized as a traditional North African delicacy, it is a common cuisine component among Maghreb countries. Ibn Battuta (b. Morocco, 1304-1368? AD) stated in his ""Rihlah"" (Travels), indicating what may be the earliest mention of couscous (kuskusu) in West Africa from the early 1350s: Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. The semolina is sprinkled"
"the Galilee region shares much in common with Lebanese cuisine, due to extensive communication between the two regions before the establishment of Israel. Galilee inhabitants specialize in producing a number of meals based on the combination of bulgur, spices and meat, known as ""kibbee"" by Arabs. ""Kibbee"" has several variations including it being served raw, fried or baked. ""Musakhan"" is a common main dish that originated in the Jenin and Tulkarm areas of the northern West Bank. It consists of a roasted chicken over a taboon bread that has been topped with pieces of fried sweet onions, sumac, allspice and"
"made from a mixture of bulghur, very finely minced lamb or beef similar to steak tartare, and Middle Eastern spices, served on a platter, frequently as part of a ""meze"" in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or ""markouk"" bread. ""Kubba Halab"" is an Iraqi version of kibbeh created with a rice crust and named after the largest city in Syria, Aleppo. ""Kubba Mosul"", also Iraqi, is flat and round like a disc. ""Kubbat Shorba"" is an Iraqi-Kurdish version prepared as a stew,"
"ingredient in kibbeh and, soaked but not cooked, in tabbouleh salad. It is often used where rice or couscous could be used. In Indian and Pakistani cuisine, bulgur is often used as a cereal to make a porridge with milk and sugar, or a savory porridge with vegetables and spices. It can be used to accompany other dishes in the same way as pasta or rice; it may be mistaken for rice because it has a similar appearance, although the texture is different. Armenians prepare bulgur as a pilaf in chicken stock, with or without sauteed noodles, or cooked with"
"of Palestinian and Jordanian cuisine. In Tunisia and Algeria, freekeh is usually prepared as a main ingredient in a tomato-based soup called ""chorba't frik"", which is considered a traditional national dish. In Turkey, where this food is known as ""firik"", a pilaf dish based on freekeh, called ""firik pilavı"", is found in traditional Southern Anatolian cuisine. It may be combined with bulgur; legumes such as chickpeas and various herbs and spices, and sometimes meat, may be added. With the influx since 2011 of millions of Syrian refugees, ""firik"" is available in markets all over Turkey. Freekeh's nutritional attributes are comparable"
"English, ""kibbe"" and ""kibbeh"" and in Latin America, ""quibe"", quibbe, ""kibe"", or ""quipe"" (Argentina). In Levantine cuisine, a variety of dishes made with bulghur (cracked wheat) and minced lamb are called ""kibbeh"". The northern Syrian city of Aleppo (Halab) is famous for having more than 17 different types. These include ""kibbeh"" prepared with sumac (""kibbe sumāqiyye""), yogurt (""kibbe labaniyye""), quince (""kibbe safarjaliyye""), lemon juice (""kibbe ḥāmḍa""), pomegranate sauce, cherry sauce, and other varieties, such as the ""disk"" ""kibbeh"" (""kibbe arāṣ""), the ""plate"" ""kibbeh"" (""kibbe biṣfīḥa"" or ""kibbe bṣēniyye"") and the raw ""kibbeh"" (""kibbeh nayyeh""). ""Kibbeh nayyeh"" is a raw dish"
"Kibbeh Kibbeh (), (also spelled and pronounced kibbe, kebbah, kubbeh, kubbah or kubbi depending on region, and known in Egypt as kobeiba and in Turkey as içli köfte) is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice). Other types of ""kibbeh"" may be shaped into balls or patties, and baked, cooked in broth, or served raw. ""Kibbeh"" is considered to be the national dish of many Middle Eastern countries. Kibbeh is a popular dish in Middle Eastern cuisine. Mainly, it is found"
"meat (beef and/or pork), onions, parsley and spices. There is also vegetarian ""κούπες"" which substitutes the ground meat with chopped mushrooms. The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa, is known as ""jarish"". Bulgur Bulgur (from ; also burghul, from ""bourghoul"", ""groats"") is a cereal food made from the cracked parboiled groats of several different wheat species, most often from ""durum"" wheat. It originates in Middle Eastern cuisine. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur,"
"was chosen by the Macquarie Dictionary as the ""People's Choice Word of the Year"" for 2016. The halal snack pack originated in Australia as a culinary fusion of Middle-Eastern and European cuisines. According to some, snack packs date back at least to the 1980s. They have since become a quintessential Australian dish. However, variations or similar dishes exist in other countries; examples include ""doner meat and chips"" in the United Kingdom, """"kapsalon"""" (""barbershop"") in the Netherlands and Belgium, """"kebabtallrik"""" (""kebab plate"") in Sweden, ""gyro fries"" in the United States, and """"kebab ranskalaisilla"""" ('kebab with French fries') in Finland. In Adelaide,"
"encompasses within its fold several nations, including Morocco, Algeria, Libya, Tunisia, Egypt and Sudan. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt, where many of the country's dishes and culinary traditions date back to antiquity. Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, while the Carthaginians introduced wheat and its by-product, semolina. The Berbers adapted semolina into couscous, one of the main staple foods. Olives and olive oil were introduced before"
"Thieboudienne Thieboudienne or chebu jen (; , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning ""rice"" (""ceeb"") and ""fish"" (""jën""). The American Southern dish Savannah red rice resembles thieboudienne, suggesting a Creolization of the dish from West Africa to the New World. Other renderings of the name include: ceebu jen, cee bu jen, ceeb u jen, thebouidienne, theibou dienn, thiebou"
"Couscous Couscous ( ' ; ') is a Maghrebi dish of small (about diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum especially in the Sahel and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, Libya, and Egypt. In Western supermarkets, it is typically sold in instant form with a flavor packet, and may be served as a side or on its"
"due to its characteristics as a vegetarian form of kheyma. Eetch Eetch (otherwise known as eech, itch, metch or one of several other variations) is a traditional Armenian side dish made principally from bulgur. It is somewhat similar to tabbouleh but much thicker and grainier (with far less parsley), and not as tangy. Its typical red colour is derived from crushed or pureed tomatoes. Common additional ingredients include onion, parsley, olive oil, lemon, paprika, and bell peppers. Eetch can be eaten either at room temperature or warm. A similar dish is known as kısır in Turkey and can be used"
"the Maghreb, Levant and Ottoman to the Italian, French, and Spanish. Each of those, in turn, has national and provincial variations. Maghrebi cuisine includes the cuisines of Algeria, Libya, Morocco, and Tunisia. One of the most characteristic dishes of the region is couscous, a steamed, small-grained wheat semolina, served with a stew. The dish is ancient, mentioned by the Medieval traveller Ibn Battuta, and found for example also in the Western Sicilian cuisine, especially in the province of Trapani, where it was re-introduced after 1600. One stew that may be served with couscous is the Moroccan tagine, a hearty, somewhat"
"originally came from China, from where it was brought over to Europe by the Tatars. The Tatars improved upon the original Chinese recipe by fermenting it with salt instead of rice wine. Another claim is that the dish was brought over by the Mongol Emperor Genghis Khan. It then took root mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as ""zuurkool"", and France, where the name became ""choucroute"". The English name is borrowed from German where it means literally ""sour herb"" or ""sour cabbage"". The names in Slavic and"
"and garlic, and common dishes include a wide array of mezze or bread dips, stuffings, and side dishes such as hummus, falafel, ful, tabouleh, labaneh, and baba ghanoush. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice—almost no meal goes by without including these ingredients. Most often foods are either grilled, baked, fried, or sautéed in olive oil; butter and cream are rarely used, other than in a few desserts. Vegetables are often eaten raw or pickled, as well as cooked. While the cuisine does not boast a multitude of sauces, it focuses on"
"Egypt is known in Syria as qubawat or sausages; and palsin in Lebanon is known as Fawaregh, also known in Libya as usban, but in Morocco Tunisia and Algeria it is known as Merguez (lamb or sheep small intestines stuffed with rice). The filling varies by country but rice remains the main ingredient. Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice. The mixture is stuffed into"
"dienn, thiebou dinne, thiébou dieune, tíe biou dienne, thieb-ou-djien, thiebu djen or riz au poisson. Thieboudienne Thieboudienne or chebu jen (; , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning ""rice"" (""ceeb"") and ""fish"" (""jën""). The American Southern dish Savannah red rice resembles thieboudienne, suggesting a Creolization of the dish from West Africa to the New World. Other renderings of"
"Coleslaw Coleslaw (from the Dutch term ""koolsla"" meaning 'cabbage salad'), also known as cole slaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. The term ""coleslaw"" arose in the 18th century as an anglicisation of the Dutch term ""koolsla"" (""kool"" in Dutch sounds like ""cole"") meaning ""cabbage salad"". The ""cole"" part of the word comes from the Latin colis, meaning ""cabbage"". The 1770 recipe book ""The Sensible Cook: Dutch Foodways in the Old and New"
"Buljol Buljol is a salad dish of the cuisine of Trinidad and Tobago. Buljol consists of chopped codfish, tomatoes and chilies. The name is of French origin. 18th century colonial power Spain launched the ""cédula de población"" in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words ""brulé"" (burnt) and ""gueule"" (muzzle), which was changed into ""bu'n jaw"" in Trinidad's 19th century patois and finally morphed into ""buljol"". The name does not relate to the temperature of the"