Tatbila

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Tatbila
Alternative namesTatbeela, Tatbela, green sauce, green chili garlic sauce
CourseChili garlic paste
Place of originIsrael
Created byIsraeli Jews
Main ingredientsFresh or pickled green chiles, garlic, lemon juice and spices, salt

Tatbila is an Israeli condiment that is similar to a hot sauce and is typically served as a topping for hummus, and also as a sauce for falafel, shawarma, and other dishes popular in Israeli cuisine.[1][2][3][4][5]

Etymology[edit]

The name "Tatbila" is derived from the Hebrew word "tabil," which refers to a mixture of herbs and spices commonly used in Israeli cooking.[5][3][4]

Ingredients and preparation[edit]

Tatbila is made from a mixture of green chiles (such as serrano chiles), garlic, lemon juice, water, and various herbs and spices. The exact recipe can vary depending on the region and the individual cook's preferences, but common herbs and spices used include parsley, cilantro, cumin, and paprika.[3][5][2][1]

To prepare Tatbila, the ingredients are typically combined in a food processor or blender and puréed until smooth. Some variations may call for additional ingredients, such as yogurt or mayonnaise, to give the condiment a creamier texture.[4]

Usage[edit]

Tatbila is traditionally served as a topping for hummus, both at home and at hummusiyas across the country. It is also served as a dipping sauce for falafel and other Middle Eastern street foods. It can also be used as a topping for salads such as Israeli salad, various roasted vegetables, or grilled meats.[3][5][2][1]

Popularity[edit]

Tatbila is a staple condiment in Israeli cuisine and can be found in restaurants and street food vendors throughout the country. Outside Israel, its popularity is most notable in the United Kingdom where recipes for tatbila have been featured in best-selling cookbooks by the likes of Yotam Ottolenghi, Sarit Packer, Itamar Srulovich, and others can be found in London on the menus of restaurants by Yotam Ottolenghi, Honey & Co.[6], and others. Tatbila has also spread to other parts of the world, with many restaurants serving Israeli and Middle Eastern cuisine in Europe and North America offering their variations of tatbila.[7][3][5][2][1][8]

In recent years, Tatbila has gained attention in food blogging and social media, with some food bloggers and influencers sharing their recipes and creative ways to use tatbila.[2][9]

See also[edit]

References[edit]

  1. ^ a b c d Ottolenghi and Tamimi, Yotam and Sami (2012). Jerusalem: A Cookbook. Ten Speed Press.
  2. ^ a b c d e "Hummus Tatbila". Susu Kitchen. 23 April 2021. Retrieved 28 March 2023.
  3. ^ a b c d e Ottolenghi, Yotam (2010). Plenty. Ten Speed Press.
  4. ^ a b c Packer and Srulovich, Sarit and Itamar (2015). Honey & Co. The Cookbook. Little, Brown and Company.
  5. ^ a b c d e Lovell, Rebecca. "Yotam Ottolenghi's warm hummus brunch". The Guardian. The Guardian. Retrieved 28 March 2023.
  6. ^ Dent, Grace. "Honey & Co, London WC1: 'Orange blossom-scented largesse' – restaurant review". The Guardian. The Guardian. Retrieved 29 March 2023.
  7. ^ "A La Carte Menu". Jeru. 23 March 2022. Retrieved 28 March 2023.
  8. ^ "Test Driving Honey & Co's new Bloomsbury home on Lamb's Conduit Street". Hot Dinners. 28 June 2022. Retrieved 29 March 2023.
  9. ^ "Bringing Challah Into The Mainstream". The New Yorker. Retrieved 29 March 2023. {{cite magazine}}: Unknown parameter |agency= ignored (help)
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