Salads
Tabbouleh
تبولة
Lebanon
Parsley and bulgur salad with tomatoes, mint, lemon, dominant fresh parsley with fine bulgur and balanced lemon, a popular and refreshing Arabic salad in UAE, traditional and beloved, daily and healthy.

Original eatfuls sticker artwork
What it is
A closer look at Tabbouleh.
Parsley and bulgur salad with tomatoes, mint, lemon, dominant fresh parsley with fine bulgur and balanced lemon, a popular and refreshing Arabic salad in UAE, traditional and beloved, daily and healthy.
What to look for
Know it when you find it.
Dominant fresh parsley, fine bulgur, balanced lemon, fresh mint, well-seasoned, traditional, authentic, beloved, daily, refreshing, summer, vegetarian, healthy, classic.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tabbouleh.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…

Bissau, Guinea-Bissau
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Ripe avocado halves filled with tuna, coconut, milk, and tomatoes; a cold starter or light meal reflecting Portuguese and tropical influences; one of the dishes TasteAtlas lists for Guinea-Bissau.

Nigeria
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Shredded dried cassava soaked and dressed with a palm oil and potash emulsion, garden egg leaves, ugba and fish — eaten cold.

Uzbekistan
Achichuk
Achicuk Salad
A Uzbek fresh tomato, cucumber, and onion salad with herbs, a daily and side classic

Crete, Greece
Aginares salata
Αγκινάρες σαλάτα
A salad of boiled artichoke hearts dressed with lemon, olive oil, dill and sometimes potato, served cold as a spring meze across Greece.

Norway
Agurksalat
Cucumber salad, a ubiquitous everyday side.

Tunisia
Ajlouk Quraa
A Tunisian squash salad of cooked pumpkin or zucchini mashed with garlic, olive oil, and spices.

Andorra
Dandelion Salad
Amanida de bordolaga
Dandelion salad, a dish frequently found on Andorran tables in spring; made with foraged dandelion greens; dressed with olive oil, vinegar, and garlic; a simple, fresh, and slightly bitter salad; reflects the Pyrenean tradition of foraging wild greens; found at homes and traditional restaurants in spring; the dandelion salad of Andorra; a wild spring dish.

Indonesia
Asinan
Asinan, vegetables or fruit pickled in a sweet-sour peanut-chilli brine and served cold, is a named Betawi and Bogor dish, not a generic pickle.
