Таббуле: Шөп және бидайдан жасалған Левант салаты

Levantine dish of parsley and bulgur

Tabbouleh (تبولة), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.

The Levantine Arabic tabbūle is derived from the Arabic word tābil from the Aramaic root word t b l, meaning "seasoning" or more literally "dip". Use of the word in English first appeared in the 1950s. 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 of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety salamouni cultivated in 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. In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001, it is celebrated the first Saturday of the month of July.

In the Arab world, especially Syria, Lebanon and Palestine, 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, It is widely popular in Israel.

Several manufacturers make tabbouleh for sale in supermarkets.