Michael Akladios

Tabbouleh is a Mezzeh (appetizer) made of cracked wheat with parsley, tomato, lemon, cucumbers, onion, and olive oil. Variations exist throughout the Levant. Wikimedia Commons
Visiting diverse Middle Eastern restaurants across the Greater Toronto Area, one quickly discovers that they all feature Tabbouleh on the menu. As an Egyptian, I had never eaten Tabbouleh until I started my undergraduate degree at York University in Toronto. It is not part of the Egyptian tradition. Interestingly, while Syrian and Lebanese emigrants found their way to Egypt in large numbers throughout the mid- to late-nineteenth century, this side-dish never made its way into mainstream Egyptian cuisine, and especially, the average family kitchen. However, in North America it has come to be defined as “authentically” Middle Eastern.
The first time I tried Tabbouleh, I was with a group of friends from various ethno-cultural backgrounds. When I asked what kind of salad that “green dish” was, I was met with confused expressions. The person across the table asked me: “I thought you were Egyptian?” Somehow, not knowing what Tabbouleh was, made my very claim to “Egyptian-ness” questionable. Continue reading