ancient dish - Tabbouleh
Lebanon
syria
Ancient dish: Tabbouleh
Description: Tabbouleh is a fresh, herbaceous salad that originates from the Levant region, particularly Lebanon and Syria. It is made primarily with finely chopped parsley, along with bulgur wheat, tomatoes, mint, onions, and a light dressing of olive oil and lemon juice. Traditionally served as part of a mezze (appetizer spread)
Place of origin: Mountains of Lebanon and Syria
Location: The mountains of Lebanon and Syria are located along the eastern edge of the Mediterranean Sea in the Levant region of the Middle East. In Lebanon, the Lebanon Mountains run parallel to the coast, stretching from north to south, with peaks often covered in snow during winter, including the famous Mount Lebanon range. To the east of Lebanon lies the Anti-Lebanon Mountains, which form a natural border between Lebanon and Syria. These mountains continue into southwestern Syria, where they gradually give way to the interior highlands. This mountainous terrain plays a crucial role in the region’s climate, agriculture, and history, providing a natural barrier and influencing settlement patterns for thousands of years.
Typical ingredients: parsley, bulgur wheat, tomatoes, mint, onions, olive oil and lemon juice
Associated cuisine: Levantine cuisine
Course: Breakfast
Tabbouleh ancient history: Tabbouleh has ancient roots in the Levant, a region that includes modern-day Lebanon, Syria, Jordan, and Israel, and is believed to have originated thousands of years ago among the mountains and fertile valleys of this area. Its primary ingredients—bulgur wheat, parsley, mint, and olive oil—were all staples of ancient Levantine agriculture, cultivated by early civilizations such as the Phoenicians and Canaanites. These communities relied heavily on grains and herbs, both for sustenance and for their medicinal properties, which were central to their diets and traditional knowledge systems. The dish likely evolved from simple herb-and-grain combinations eaten by rural peasants and mountain dwellers who foraged fresh greens and used local olive oil and lemons to season their meals.
