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Tabbouleh (Arabic: تبولة, romanized: tabbūla), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped ...
Kibbeh (/ ˈ k ɪ b i /, also kubba and other spellings; Arabic: كبة, romanized: kibba) is a popular dish in the Levant based on spiced lean ground meat and bulgur wheat. ...
Tabbouleh is a diced parsley salad with bulgur wheat, tomato, mint and served with lettuce, eaten within a mezze or as a standalone dish as a precursor to a main course. [75] [76] Yogurt cheese salad consists of shanklish balls (yogurt cheese, feta, chilli powder, thyme, cumin, salt and pepper) added to a freshly prepared salad.
Falafel (/ f ə ˈ l ɑː f əl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.
The American Heritage Dictionary also gives a probable East Semitic root origin with the meaning of 'burn', 'char', or 'roast', from the Aramaic and Akkadian. [8] The Babylonian Talmud instructs that Temple offerings not be kabbaba (burned). [5] These words point to an origin in the prehistoric Proto-Afroasiatic language: *kab-, to burn or ...
Shakshuka is a word for "mixture" in Algerian Arabic and "mixed" in Tunisian Arabic. [5] [6] The Oxford English Dictionary describes it as being of multiple origins, an onomatopoeic Maghribi Arabic word, related to the verb shakshaka meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the French word Chakchouka, which was borrowed into English in the nineteenth century. [7]
Flatbreads have been present in the Fertile Crescent since prehistoric times. They have been cooked on hot surfaces such as stones, a metal sajj plate, taboon, or tandoor.In the medieval Arab world, with the development of the brick oven or furn, a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire.
Place the lid on the jar, and shake to combine. Pour the dressing over the bulgur mixture, and toss gently to combine. Serve immediately, or cover and refrigerate for up to 3 days.