How to Make Fattoush Salad

How to make fattoush salad at home in easy steps. Fattoush salad is a Mediterranean salad low in calories and rich in vitamins and yet filling.

Ingredients:

1 Small Romaine Lettuce
1 Medium Red Onion
2 Medium Tomatoes
3 Medium Cucumbers
3 oz (85 g) Olives
1/2 Bunch Italian Parsley
1/4 Bunch Mint Leaves
1/2 Bunch Radish
1 Pita Bread
1/4 Cup Olive Oil
Dijon Mustard
2 Tbsp White Wine Vinegar
Sumac, Salt, Black Pepper Powder, Dried Basil
3/4 Cup Plain Yogurt
2 Tbsp Tahini
1/3 Lemon
1/4 Bunch Dill (1 ounce, 28 g minced fresh dill)

Preparations:

1- Toast the pita bread.

Directions:

1- In a large bowl, chop/mince and combine the romaine, red onion, tomatoes, cucumbers, olives, italian parsley, mint leaves, radishes.

2- In a smaller bowl, mix olive oil, dijon mustard, white wine vinegar, salt and black pepper powder and mix well.

3- Add the vinegar mixture to the large bowl and mix well.

4- Break the toasted pita bread and add to the bowl and mix.

Sauce:
5- In a small bowl, combine the yogurt, tahini, lemon juice (squeeze 1/3 of a fresh lemon), salt, black pepper powder.

6- Mince 1 ounce (28 g) of fresh dill and add to the yogurt sauce and stir well.

7- When serving, sprinkle sumac, dried basil and the yogurt sauce and enjoy.

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How to make fattoush salad at home in easy steps. Fattoush salad is a Mediterranean salad low in calories and rich in vitamins and yet filling.

Ingredients:

1 Small Romaine Lettuce
1 Medium Red Onion
2 Medium Tomatoes
3 Medium Cucumbers
3 oz (85 g) Olives
1/2 Bunch Italian Parsley
1/4 Bunch Mint Leaves
1/2 Bunch Radish
1 Pita Bread
1/4 Cup Olive Oil
Dijon Mustard
2 Tbsp White Wine Vinegar
Sumac, Salt, Black Pepper Powder, Dried Basil
3/4 Cup Plain Yogurt
2 Tbsp Tahini
1/3 Lemon
1/4 Bunch Dill (1 ounce, 28 g minced fresh dill)

Preparations:

1- Toast the pita bread.

Directions:

1- In a large bowl, chop/mince and combine the romaine, red onion, tomatoes, cucumbers, olives, italian parsley, mint leaves, radishes.

2- In a smaller bowl, mix olive oil, dijon mustard, white wine vinegar, salt and black pepper powder and mix well.

3- Add the vinegar mixture to the large bowl and mix well.

4- Break the toasted pita bread and add to the bowl and mix.

Sauce:
5- In a small bowl, combine the yogurt, tahini, lemon juice (squeeze 1/3 of a fresh lemon), salt, black pepper powder.

6- Mince 1 ounce (28 g) of fresh dill and add to the yogurt sauce and stir well.

7- When serving, sprinkle sumac, dried basil and the yogurt sauce and enjoy.

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How to Make Tabbouleh Salad

Tabbouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

Tabbouleh

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

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Tabbouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

Tabbouleh

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

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Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips) Recipe

Photo: Fattoush (Lebanese "Crumbled Bread" Salad with
Sumac and Pita Chips) Recipe

Fattoush is a Lebanese version of bread salad that includes crumbled pita chips, (fattoush means "crumbled bread" in Arabic) and all the ingredients are tossed with a lemon juice and olive oil dressing that's seasoned with powdered Sumac. Sumac (soo-mack) has a slightly lemony flavor, and it's the Sumac, the lemon, and the fresh herbs that really bump this salad up to something memorable you'll want to make over and over.

Makes 4 large main-dish salads or 6 small side salads

Ingredients:
 
2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber (same size as tomatoes)
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
optional ingredients: chopped green pepper or radishes (I didn't use either of these but Lori's recipe had green peppers and I saw several recipes that added chopped radishes.)

Dressing Ingredients:
 
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil

Instructions:
 
Preheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Some recipes call for brushing the pita with olive oil, but I didn't do that.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.

Remove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.

Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.

When I first tested the recipe I made enough for two large salads, ate one for dinner, and put the rest in the fridge overnight. I was surprised how great it still tasted the next day, even though the vegetables were fairly wilted. When I made this for guests I tossed the salad together before they arrived, and it was perfect when I served it about 30 minutes later.

Source:  KalynsKitchen.com. 

More from the Lebanese Recipes Kitchen:

Spring fattoush
Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta 
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad   
Seared Strip Steak with Lemony Couscous Tabbouleh  

Save and share Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips) Recipe

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Photo: Fattoush (Lebanese "Crumbled Bread" Salad with
Sumac and Pita Chips) Recipe

Fattoush is a Lebanese version of bread salad that includes crumbled pita chips, (fattoush means "crumbled bread" in Arabic) and all the ingredients are tossed with a lemon juice and olive oil dressing that's seasoned with powdered Sumac. Sumac (soo-mack) has a slightly lemony flavor, and it's the Sumac, the lemon, and the fresh herbs that really bump this salad up to something memorable you'll want to make over and over.

Makes 4 large main-dish salads or 6 small side salads

Ingredients:
 
2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber (same size as tomatoes)
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
optional ingredients: chopped green pepper or radishes (I didn't use either of these but Lori's recipe had green peppers and I saw several recipes that added chopped radishes.)

Dressing Ingredients:
 
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil

Instructions:
 
Preheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Some recipes call for brushing the pita with olive oil, but I didn't do that.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.

Remove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.

Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.

When I first tested the recipe I made enough for two large salads, ate one for dinner, and put the rest in the fridge overnight. I was surprised how great it still tasted the next day, even though the vegetables were fairly wilted. When I made this for guests I tossed the salad together before they arrived, and it was perfect when I served it about 30 minutes later.

Source:  KalynsKitchen.com. 

More from the Lebanese Recipes Kitchen:

Spring fattoush
Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta 
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad   
Seared Strip Steak with Lemony Couscous Tabbouleh  

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Spring fattoush recipe

Photo: Spring fattoush recipe
Photography by Craig Wall 

Make the most of the season with this vibrant Middle Eastern side dish that sings of Spring.

To Prep 0:15
To Cook 0:12
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 large Lebanese bread rounds
1 tablespoon extra virgin olive oil
1 teaspoon sumac (optional, see note)
1 cup fresh peas
2 small Lebanese cucumbers, halved, sliced
2 green onions, thinly sliced
1 green capsicum, cut into 2cm pieces
400g packet tomato medley (see note)
1/2 cup torn fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves

Dressing

1/4 cup lemon juice
1 tablespoon extra virgin olive oil

Method

Step 1
Preheat oven to 200C/180C fan-forced. Place bread onto 2 baking trays. Brush with oil and sprinkle with sumac, if using. Bake for 10 minutes, swapping trays halfway during cooking, or until golden. Set aside to cool. Break into pieces.

Step 2
Meanwhile, cook peas in a saucepan of boiling water for 1 to 2 minutes or until bright green and tender. Rinse under cold water. Drain. Cool.

Step 3
Place cucumber, peas, onion, capsicum, tomato, mint, parsley and bread in a bowl.

Step 4
Make Dressing: Place lemon juice and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Drizzle dressing over salad. Toss gently to combine. Serve salad immediately.

Nutrition

Energy 764kJ    
Fat saturated 1.00g
Fat Total 7.00g    
Carbohydrate sugars -
Carbohydrate Total 21.70g    
Dietary Fibre 4.30g
Protein 5.70g    
Cholesterol -
Sodium 215.00mg    

All nutrition values are per serve.

Notes

Sumac is a Middle Eastern spice with a tangy, lemony flavour. It is used to add freshness and zing to salads, and goes well with tomatoes and avocados. Sumac is delicious on meats, particularly lamb and chicken, and in dips and dressings. Quarter the larger tomatoes and halve the medium ones. Keep small tomatoes whole.

Super Food Ideas - September 2012 , Page 45
Recipe by Kim Coverdale

More from the Lebanese Recipes Kitchen:

Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad  
Seared Strip Steak with Lemony Couscous Tabbouleh    
How to barbecue steaks    

Save and shareSpring fattoush recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Spring fattoush recipe
Photography by Craig Wall 

Make the most of the season with this vibrant Middle Eastern side dish that sings of Spring.

To Prep 0:15
To Cook 0:12
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 large Lebanese bread rounds
1 tablespoon extra virgin olive oil
1 teaspoon sumac (optional, see note)
1 cup fresh peas
2 small Lebanese cucumbers, halved, sliced
2 green onions, thinly sliced
1 green capsicum, cut into 2cm pieces
400g packet tomato medley (see note)
1/2 cup torn fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves

Dressing

1/4 cup lemon juice
1 tablespoon extra virgin olive oil

Method

Step 1
Preheat oven to 200C/180C fan-forced. Place bread onto 2 baking trays. Brush with oil and sprinkle with sumac, if using. Bake for 10 minutes, swapping trays halfway during cooking, or until golden. Set aside to cool. Break into pieces.

Step 2
Meanwhile, cook peas in a saucepan of boiling water for 1 to 2 minutes or until bright green and tender. Rinse under cold water. Drain. Cool.

Step 3
Place cucumber, peas, onion, capsicum, tomato, mint, parsley and bread in a bowl.

Step 4
Make Dressing: Place lemon juice and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Drizzle dressing over salad. Toss gently to combine. Serve salad immediately.

Nutrition

Energy 764kJ    
Fat saturated 1.00g
Fat Total 7.00g    
Carbohydrate sugars -
Carbohydrate Total 21.70g    
Dietary Fibre 4.30g
Protein 5.70g    
Cholesterol -
Sodium 215.00mg    

All nutrition values are per serve.

Notes

Sumac is a Middle Eastern spice with a tangy, lemony flavour. It is used to add freshness and zing to salads, and goes well with tomatoes and avocados. Sumac is delicious on meats, particularly lamb and chicken, and in dips and dressings. Quarter the larger tomatoes and halve the medium ones. Keep small tomatoes whole.

Super Food Ideas - September 2012 , Page 45
Recipe by Kim Coverdale

More from the Lebanese Recipes Kitchen:

Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad  
Seared Strip Steak with Lemony Couscous Tabbouleh    
How to barbecue steaks    

Save and shareSpring fattoush recipe

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Lentil and haloumi salad recipe

Photo: Lentil and haloumi salad recipe

INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4

Ingredients Nutrition

250g haloumi cheese, cut into 2cm pieces
2 teaspoons olive oil
400g can lentils, drained, rinsed
250g cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley leaves
2 celery stalks, trimmed, thinly sliced

Lemon dressing

2 tablespoons olive oil
2 tablespoons lemon juice

Nutrition

Energy 1370kJ
Fat saturated 8.80g
Fat Total 24.70g
Carbohydrate sugars -
Carbohydrate Total 8.00g
Dietary Fibre 3.60g
Protein 17.00g
Cholesterol 33.00mg
Sodium 2029mg 

Method

Step 1
Make Lemon dressing: Place oil, lemon juice and pepper in a screw-top jar. Secure lid. Shake to combine.

Step 2
Heat half the oil in a non-stick frying pan over medium-high heat. Add half the haloumi. Cook, turning, for 1 to 2 minutes or until golden. Transfer to a plate. Repeat with remaining oil and haloumi.

Step 3
Place lentils, tomato, parsley, celery and haloumi in a bowl. Add dressing. Toss to combine. Serve.

Notes

Super saver: Use 1 cup pitted kalamata olives instead of the haloumi and save around $4.97 in total. Serve with lamb cutlets or beef sausages.

Super Food Ideas - December 2008 , Page 49
Recipe by Vanessa Horton

Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen:

Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra 

Tarator Sauce

Save and share Lentil and haloumi salad recipe

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Photo: Lentil and haloumi salad recipe

INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4

Ingredients Nutrition

250g haloumi cheese, cut into 2cm pieces
2 teaspoons olive oil
400g can lentils, drained, rinsed
250g cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley leaves
2 celery stalks, trimmed, thinly sliced

Lemon dressing

2 tablespoons olive oil
2 tablespoons lemon juice

Nutrition

Energy 1370kJ
Fat saturated 8.80g
Fat Total 24.70g
Carbohydrate sugars -
Carbohydrate Total 8.00g
Dietary Fibre 3.60g
Protein 17.00g
Cholesterol 33.00mg
Sodium 2029mg 

Method

Step 1
Make Lemon dressing: Place oil, lemon juice and pepper in a screw-top jar. Secure lid. Shake to combine.

Step 2
Heat half the oil in a non-stick frying pan over medium-high heat. Add half the haloumi. Cook, turning, for 1 to 2 minutes or until golden. Transfer to a plate. Repeat with remaining oil and haloumi.

Step 3
Place lentils, tomato, parsley, celery and haloumi in a bowl. Add dressing. Toss to combine. Serve.

Notes

Super saver: Use 1 cup pitted kalamata olives instead of the haloumi and save around $4.97 in total. Serve with lamb cutlets or beef sausages.

Super Food Ideas - December 2008 , Page 49
Recipe by Vanessa Horton

Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen:

Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra 

Tarator Sauce

Save and share Lentil and haloumi salad recipe

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Sumac chicken with persian tomato salad recipe

Photo: Sumac chicken with persian tomato salad recipe

This Middle Eastern inspired chicken dinner is delicious served with salad, hummus and warm Lebanese bread.

INGREDIENTS 14
DIFFICULTY EASY
SERVINGS 4

Ingredients

2 garlic cloves, crushed
2 tsp sumac (see note)
2 tsp chopped thyme
Grated zest and juice of 1 lemon
1/3 cup (80ml) olive oil
2 tbs pomegranate molasses (see note)
4 chicken breast fillets
6 vine-ripened tomatoes
1 telegraph cucumber, peeled
1 red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced lengthways
1 cup each mint and flat-leaf parsley
1/3 cup (50g) shelled pistachios, chopped
Hummus and Lebanese bread, to serve

Method

Step 1
Combine garlic, sumac, thyme, lemon zest, 2 tablespoons juice, 2 tablespoons olive oil, 1 tablespoon molasses and salt and pepper in a shallow dish. Add chicken and turn to coat. Set aside to marinate while you prepare the salad.
 

Step 2
Combine remaining juice, oil and molasses in a small bowl. Season with salt and pepper, then whisk together. Remove seeds from tomatoes and cucumber and cut both into 2cm cubes . Place in a large bowl with onion, chilli, herbs and nuts. Toss to combine. Set both bowls aside.
 
Step 3
Preheat a barbecue or chargrill pan to medium-high. When hot, add chicken and grill for 3-4 minutes each side until cooked through. Leave chicken to rest while you toss salad with dressing. Slice chicken and serve with salad, hummus and bread. Notes

Pomegranate molasses and sumac are available from Middle Eastern food shops.

delicious. - February 2009 , Page 86
Recipe by Valli Little
Photography by Mark Roper 

More from the Lebanese Recipes Kitchen:

Prawn & avocado Caesar salad wrap
Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta 
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley  
Middle Eastern Tomato Salad  
Seared Strip Steak with Lemony Couscous Tabbouleh

Save and share Sumac chicken with persian tomato salad recipe

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Photo: Sumac chicken with persian tomato salad recipe

This Middle Eastern inspired chicken dinner is delicious served with salad, hummus and warm Lebanese bread.

INGREDIENTS 14
DIFFICULTY EASY
SERVINGS 4

Ingredients

2 garlic cloves, crushed
2 tsp sumac (see note)
2 tsp chopped thyme
Grated zest and juice of 1 lemon
1/3 cup (80ml) olive oil
2 tbs pomegranate molasses (see note)
4 chicken breast fillets
6 vine-ripened tomatoes
1 telegraph cucumber, peeled
1 red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced lengthways
1 cup each mint and flat-leaf parsley
1/3 cup (50g) shelled pistachios, chopped
Hummus and Lebanese bread, to serve

Method

Step 1
Combine garlic, sumac, thyme, lemon zest, 2 tablespoons juice, 2 tablespoons olive oil, 1 tablespoon molasses and salt and pepper in a shallow dish. Add chicken and turn to coat. Set aside to marinate while you prepare the salad.
 

Step 2
Combine remaining juice, oil and molasses in a small bowl. Season with salt and pepper, then whisk together. Remove seeds from tomatoes and cucumber and cut both into 2cm cubes . Place in a large bowl with onion, chilli, herbs and nuts. Toss to combine. Set both bowls aside.
 
Step 3
Preheat a barbecue or chargrill pan to medium-high. When hot, add chicken and grill for 3-4 minutes each side until cooked through. Leave chicken to rest while you toss salad with dressing. Slice chicken and serve with salad, hummus and bread. Notes

Pomegranate molasses and sumac are available from Middle Eastern food shops.

delicious. - February 2009 , Page 86
Recipe by Valli Little
Photography by Mark Roper 

More from the Lebanese Recipes Kitchen:

Prawn & avocado Caesar salad wrap
Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta 
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley  
Middle Eastern Tomato Salad  
Seared Strip Steak with Lemony Couscous Tabbouleh

Save and share Sumac chicken with persian tomato salad recipe

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reade more... Résuméabuiyad

Prawn & avocado Caesar salad wrap recipe

Photo: Prawn & avocado Caesar salad wrap recipe

INGREDIENTS 5
DIFFICULTY SUPER EASY
SERVINGS 2

Ingredients

270g Complete Caesar Salad
2 slices wholemeal Lebanese bread
10 cooked medium tiger prawns, peeled
1 avocado half, flesh chopped
Salt & freshly ground pepper

Method

Step 1
Place the lettuce, bacon, croutons and three-quarters of the dressing in a bowl. Toss to combine. Divide between the slices of Lebanese bread.

Step 2
Scatter prawns and avocado on the salad. Drizzle with remaining dressing and season with salt and pepper.

Fresh Living - May 2005 , Page 51
Recipe by Gemma Purcell

More from the Lebanese Recipes Kitchen:

Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad 
Seared Strip Steak with Lemony Couscous Tabbouleh   
How to barbecue steaks       

Save and share Prawn & avocado Caesar salad wrap recipe

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Photo: Prawn & avocado Caesar salad wrap recipe

INGREDIENTS 5
DIFFICULTY SUPER EASY
SERVINGS 2

Ingredients

270g Complete Caesar Salad
2 slices wholemeal Lebanese bread
10 cooked medium tiger prawns, peeled
1 avocado half, flesh chopped
Salt & freshly ground pepper

Method

Step 1
Place the lettuce, bacon, croutons and three-quarters of the dressing in a bowl. Toss to combine. Divide between the slices of Lebanese bread.

Step 2
Scatter prawns and avocado on the salad. Drizzle with remaining dressing and season with salt and pepper.

Fresh Living - May 2005 , Page 51
Recipe by Gemma Purcell

More from the Lebanese Recipes Kitchen:

Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad 
Seared Strip Steak with Lemony Couscous Tabbouleh   
How to barbecue steaks       

Save and share Prawn & avocado Caesar salad wrap recipe

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Chickpea and prawn fattoush recipe

Photo: Chickpea and prawn fattoush recipe

Traditional Middle Eastern bread salad is given a gourmet twist with the addition of beautiful king prawns.

INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6

Ingredients

1/3 cup (80ml) olive oil
Juice of 1 lemon
1kg green king prawns, peeled (tails intact), deveined
1 tsp sumac
2 x 400g cans chickpeas, rinsed, drained
3 small Lebanese cucumbers, seeded
200g grape tomatoes, halved
5 green onions, thinly sliced
1/3 cup flat-leaf parsley, torn
2 tbs spearmint, finely chopped
2 tbs coriander, chopped
1 Lebanese flatbread, split in half
1/2 cos lettuce, leaves separated, washed

Method

Step 1
Whisk together oil and lemon juice. Season to taste with salt and pepper. In another bowl, toss prawns with sumac and 2 tbs dressing. Add chickpeas to remaining dressing. Toss.

Step 2
Cut cucumbers diagonally into thin strips. Add to chickpeas together with tomatoes, onions and herbs.

Step 3
Preheat grill on high heat. Place bread on an oven tray and grill until crisp. Cool then break into pieces.

Step 4
Heat a heavy-based frying pan over high heat. Cook prawns, in 2 batches, for 45-60 seconds each side or until cooked through. Add to salad with bread. Toss gently. Serve over lettuce.

Notes

Cook's tip: Sumac is a Middle Eastern berry, used dried and ground as a spice. Look for it in delicatessens.

Notebook: - January 2006 , Page 42
Recipe by Sophia Young
Photography by Andrew Lehmann 

More from the Lebanese Recipes Kitchen:

Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad 
Seared Strip Steak with Lemony Couscous Tabbouleh  
How to barbecue steaks      
Lamb steak kebabs with mint     

Save and share Chickpea and prawn fattoush recipe

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Photo: Chickpea and prawn fattoush recipe

Traditional Middle Eastern bread salad is given a gourmet twist with the addition of beautiful king prawns.

INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6

Ingredients

1/3 cup (80ml) olive oil
Juice of 1 lemon
1kg green king prawns, peeled (tails intact), deveined
1 tsp sumac
2 x 400g cans chickpeas, rinsed, drained
3 small Lebanese cucumbers, seeded
200g grape tomatoes, halved
5 green onions, thinly sliced
1/3 cup flat-leaf parsley, torn
2 tbs spearmint, finely chopped
2 tbs coriander, chopped
1 Lebanese flatbread, split in half
1/2 cos lettuce, leaves separated, washed

Method

Step 1
Whisk together oil and lemon juice. Season to taste with salt and pepper. In another bowl, toss prawns with sumac and 2 tbs dressing. Add chickpeas to remaining dressing. Toss.

Step 2
Cut cucumbers diagonally into thin strips. Add to chickpeas together with tomatoes, onions and herbs.

Step 3
Preheat grill on high heat. Place bread on an oven tray and grill until crisp. Cool then break into pieces.

Step 4
Heat a heavy-based frying pan over high heat. Cook prawns, in 2 batches, for 45-60 seconds each side or until cooked through. Add to salad with bread. Toss gently. Serve over lettuce.

Notes

Cook's tip: Sumac is a Middle Eastern berry, used dried and ground as a spice. Look for it in delicatessens.

Notebook: - January 2006 , Page 42
Recipe by Sophia Young
Photography by Andrew Lehmann 

More from the Lebanese Recipes Kitchen:

Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad 
Seared Strip Steak with Lemony Couscous Tabbouleh  
How to barbecue steaks      
Lamb steak kebabs with mint     

Save and share Chickpea and prawn fattoush recipe

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Cumin lamb with tomato, cucumber and goats feta recipe

Photo: Cumin lamb with tomato, cucumber and goats feta

Torn flat bread is great for making bite-sized wraps of spiced lamb and Greek-style salad.

 Ingredients

12 baby roma tomatoes, halved lengthways
150g goats feta, crumbled
2 Lebanese cucumbers, coarsely chopped
1 small red onion, thinly sliced
16 kalamata olives
1/4 cup fresh continental parsley leaves
2 tsp white wine vinegar
1 tsp dried oregano leaves
60ml (1/4 cup) olive oil
4 lamb leg steaks
2 tsp ground cumin
4 pieces Lebanese bread

 Method

Step 1
Place the tomato, goats feta, cucumber, onion, olives and parsley in a bowl. Whisk the vinegar, oregano and 2 tablespoons of the oil in a bowl. Add to the salad and toss to combine.

Step 2
Heat the remaining oil in a large non-stick frying pan over medium heat. Sprinkle lamb with cumin. Season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate.Cover with foil. Set aside for 5 minutes to rest.

Step 3
Thickly slice the lamb. Divide the salad and lamb among serving plates. Serve with the Lebanese bread. Notes

Variation: Chicken salad with tasty cheese: Omit the olives, if desired, and the cumin. Replace goats feta with Bega Tasty Bar-B-Cubes. Replace the lamb with 4 single chicken breast fillets, halved horizontally.

Nutrition

Energy 3150kJ    
Fat saturated 9.00g
Fat Total 30.00g    
Carbohydrate sugars -
Carbohydrate Total 67.00g    
Dietary Fibre 8.00g
Protein 54.00g    
Cholesterol -
Sodium -    

Australian Good Taste - September 2009 , Page 34
Recipe by Heidi Flett
Photography by Rob Palmer

More from the Lebanese Recipes Kitchen:

Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad
Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks    
Lamb steak kebabs with mint    
Parsley Tabbouleh   

Save and share Cumin lamb with tomato, cucumber and goats feta recipe

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Photo: Cumin lamb with tomato, cucumber and goats feta

Torn flat bread is great for making bite-sized wraps of spiced lamb and Greek-style salad.

 Ingredients

12 baby roma tomatoes, halved lengthways
150g goats feta, crumbled
2 Lebanese cucumbers, coarsely chopped
1 small red onion, thinly sliced
16 kalamata olives
1/4 cup fresh continental parsley leaves
2 tsp white wine vinegar
1 tsp dried oregano leaves
60ml (1/4 cup) olive oil
4 lamb leg steaks
2 tsp ground cumin
4 pieces Lebanese bread

 Method

Step 1
Place the tomato, goats feta, cucumber, onion, olives and parsley in a bowl. Whisk the vinegar, oregano and 2 tablespoons of the oil in a bowl. Add to the salad and toss to combine.

Step 2
Heat the remaining oil in a large non-stick frying pan over medium heat. Sprinkle lamb with cumin. Season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate.Cover with foil. Set aside for 5 minutes to rest.

Step 3
Thickly slice the lamb. Divide the salad and lamb among serving plates. Serve with the Lebanese bread. Notes

Variation: Chicken salad with tasty cheese: Omit the olives, if desired, and the cumin. Replace goats feta with Bega Tasty Bar-B-Cubes. Replace the lamb with 4 single chicken breast fillets, halved horizontally.

Nutrition

Energy 3150kJ    
Fat saturated 9.00g
Fat Total 30.00g    
Carbohydrate sugars -
Carbohydrate Total 67.00g    
Dietary Fibre 8.00g
Protein 54.00g    
Cholesterol -
Sodium -    

Australian Good Taste - September 2009 , Page 34
Recipe by Heidi Flett
Photography by Rob Palmer

More from the Lebanese Recipes Kitchen:

Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad
Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks    
Lamb steak kebabs with mint    
Parsley Tabbouleh   

Save and share Cumin lamb with tomato, cucumber and goats feta recipe

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Chicken tabouli salad recipe

Photo: Chicken tabouli salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken tabouli salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken tabouli salad.

This traditional tabouli salad contains chicken to elevate it from side dish status to star performer.

INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

 Ingredients

1/2 cup burghul (cracked wheat)
1 cup boiling water
1 barbecued chicken, skin and bones discarded, meat shredded
100g roasted red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
3 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced

Method

Step 1
Place burghul in a heatproof bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Drain well, pressing to remove as much liquid as possible. Transfer burghul to a large bowl.

Step 2
Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burghul. Season with salt and pepper. Toss to combine. Spoon salad into bowls and serve.


Super Food Ideas - March 2007 , Page 73
Recipe by Jenny Fanshaw

Photography by Mark O'Meara
 
More from the Lebanese Recipes Kitchen:

Fried cauliflower with tarator
Arabic Style Herbed Chicken Wings
Yogurt Chicken 
Spicy chicken kebabs  
Kefta Kebabs and Cauliflower with Taratur Sauce      
Arnabeet Mekleh (Fried Cauliflower)  

Save and share Chicken tabouli salad recipe 

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Photo: Chicken tabouli salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken tabouli salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken tabouli salad.

This traditional tabouli salad contains chicken to elevate it from side dish status to star performer.

INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

 Ingredients

1/2 cup burghul (cracked wheat)
1 cup boiling water
1 barbecued chicken, skin and bones discarded, meat shredded
100g roasted red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
3 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced

Method

Step 1
Place burghul in a heatproof bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Drain well, pressing to remove as much liquid as possible. Transfer burghul to a large bowl.

Step 2
Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burghul. Season with salt and pepper. Toss to combine. Spoon salad into bowls and serve.


Super Food Ideas - March 2007 , Page 73
Recipe by Jenny Fanshaw

Photography by Mark O'Meara
 
More from the Lebanese Recipes Kitchen:

Fried cauliflower with tarator
Arabic Style Herbed Chicken Wings
Yogurt Chicken 
Spicy chicken kebabs  
Kefta Kebabs and Cauliflower with Taratur Sauce      
Arnabeet Mekleh (Fried Cauliflower)  

Save and share Chicken tabouli salad recipe 

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Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley Recipe

Photo: Lebanese Lentil Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley. 

Makes 4-6 servings

1 C green lentils (or use brown lentils, which will cook a bit more quickly)
2 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced (use more or less to taste and depending on the size of the garlic cloves)
finely chopped fresh mint
finely chopped fresh parsley
(use about 1/2 to 1 cup fresh herbs, depending on availability and how much you like fresh herbs)
4 T fresh-squeezed lemon juice (or slightly less if you're not a big lemon an like I am)
1 1/2 tsp. ground cumin
1/4 tsp. ground allspice
salt and fresh ground black pepper to taste

Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. (Actual cooking time will depend on the freshness of the lentils. Older lentils will take longer to cook.)

While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2 T olive oil in small frying pan, add garlic, and saute over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat.

While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice.

When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils are well-coated with the dressing.

Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature.

This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.

Source Kalyn's Kitchen

More from the Lebanese Recipes Kitchen:

Middle Eastern Tomato Salad
Seared Strip Steak with Lemony Couscous Tabbouleh
How to barbecue steaks  
Lamb steak kebabs with mint   
Parsley Tabbouleh   
Layered houmous, tabbouleh & feta picnic bowl 
   
Save and share Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley Recipe

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Photo: Lebanese Lentil Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley. 

Makes 4-6 servings

1 C green lentils (or use brown lentils, which will cook a bit more quickly)
2 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced (use more or less to taste and depending on the size of the garlic cloves)
finely chopped fresh mint
finely chopped fresh parsley
(use about 1/2 to 1 cup fresh herbs, depending on availability and how much you like fresh herbs)
4 T fresh-squeezed lemon juice (or slightly less if you're not a big lemon an like I am)
1 1/2 tsp. ground cumin
1/4 tsp. ground allspice
salt and fresh ground black pepper to taste

Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. (Actual cooking time will depend on the freshness of the lentils. Older lentils will take longer to cook.)

While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2 T olive oil in small frying pan, add garlic, and saute over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat.

While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice.

When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils are well-coated with the dressing.

Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature.

This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.

Source Kalyn's Kitchen

More from the Lebanese Recipes Kitchen:

Middle Eastern Tomato Salad
Seared Strip Steak with Lemony Couscous Tabbouleh
How to barbecue steaks  
Lamb steak kebabs with mint   
Parsley Tabbouleh   
Layered houmous, tabbouleh & feta picnic bowl 
   
Save and share Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley Recipe

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Moroccan Chicken Salad Recipe

Photo: Moroccan Chicken Salad Recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Chicken Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan Chicken Salad.

Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.

Makes: 4 servings, about 1 1/3 cups each

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients

2 cups cooked rice
2 cups shredded cooked chicken
2 cups shredded carrots
1/4 cup sliced scallions
1/4 cup chopped Kalamata olives
1/4 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper, to taste

Preparation

Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.

Nutrition

Per serving: 307 calories; 9 g fat ( 2 g sat , 5 g mono ); 63 mg cholesterol; 32 g carbohydrates; 24 g protein; 2 g fiber; 267 mg sodium; 455 mg potassium.

Nutrition Bonus: Vitamin A (190% daily value), Vitamin C & Selenium (31% dv), Folate (26% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

From EatingWell: September 1997  

More from the Lebanese Recipes Kitchen: 

Tabbouleh Salad with Roasted Tomatoes 
Sautéed Zucchini with Za’atar and Crispy Chickpeas
Mujadra Safra 
Black Lentil and Couscous Salad 
Pomegranate Molasses Salad   
Moroccan lamb with chickpea salad

Save and share Moroccan Chicken Salad Recipe 

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Photo: Moroccan Chicken Salad Recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Chicken Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan Chicken Salad.

Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.

Makes: 4 servings, about 1 1/3 cups each

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients

2 cups cooked rice
2 cups shredded cooked chicken
2 cups shredded carrots
1/4 cup sliced scallions
1/4 cup chopped Kalamata olives
1/4 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper, to taste

Preparation

Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.

Nutrition

Per serving: 307 calories; 9 g fat ( 2 g sat , 5 g mono ); 63 mg cholesterol; 32 g carbohydrates; 24 g protein; 2 g fiber; 267 mg sodium; 455 mg potassium.

Nutrition Bonus: Vitamin A (190% daily value), Vitamin C & Selenium (31% dv), Folate (26% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

From EatingWell: September 1997  

More from the Lebanese Recipes Kitchen: 

Tabbouleh Salad with Roasted Tomatoes 
Sautéed Zucchini with Za’atar and Crispy Chickpeas
Mujadra Safra 
Black Lentil and Couscous Salad 
Pomegranate Molasses Salad   
Moroccan lamb with chickpea salad

Save and share Moroccan Chicken Salad Recipe 

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Tabbouleh Salad with Roasted Tomatoes Recipe

Photo: Tabbouleh Salad with Roasted Tomatoes Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tabbouleh Salad with Roasted Tomatoes recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tabbouleh Salad with Roasted Tomatoes.

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

Ingredients:

For the tomatoes:

3 lb. ripe medium tomatoes, halved and gently seeded
3 Tbs. olive oil
Salt and freshly ground black pepper

For the salad:

1/3 cup fine bulgur wheat
1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
1/4 cup olive oil
1-1/2 cups finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 Tbs. minced scallion (white and green parts)
1 Tbs. finely minced garlic
3 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest

For the garnish:

1/4 cup toasted pine nuts
Fresh mint sprigs

Preparation:

To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)

To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.

To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

Nutrition information (per serving):
Size : based on six servings; Calories (kcal): 260; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 13; Carbohydrates (g): 20; Polyunsaturated Fat (g): 3; Sodium (mg): 420; Cholesterol (mg): 0; Fiber (g): 5;

By John Ash
From Fine Cooking
Issue 28
Photo: Mark Thomas 
 
More from the Lebanese Recipes Kitchen:

Sautéed Zucchini with Za’atar and Crispy Chickpeas
Mujadra Safra
Black Lentil and Couscous Salad 
Pomegranate Molasses Salad  
Moroccan lamb with chickpea salad
Middle eastern chicken with chickpea, herb & feta salad
 
Save and share Tabbouleh Salad with Roasted Tomatoes Recipe

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Photo: Tabbouleh Salad with Roasted Tomatoes Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tabbouleh Salad with Roasted Tomatoes recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tabbouleh Salad with Roasted Tomatoes.

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

Ingredients:

For the tomatoes:

3 lb. ripe medium tomatoes, halved and gently seeded
3 Tbs. olive oil
Salt and freshly ground black pepper

For the salad:

1/3 cup fine bulgur wheat
1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
1/4 cup olive oil
1-1/2 cups finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 Tbs. minced scallion (white and green parts)
1 Tbs. finely minced garlic
3 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest

For the garnish:

1/4 cup toasted pine nuts
Fresh mint sprigs

Preparation:

To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)

To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.

To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

Nutrition information (per serving):
Size : based on six servings; Calories (kcal): 260; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 13; Carbohydrates (g): 20; Polyunsaturated Fat (g): 3; Sodium (mg): 420; Cholesterol (mg): 0; Fiber (g): 5;

By John Ash
From Fine Cooking
Issue 28
Photo: Mark Thomas 
 
More from the Lebanese Recipes Kitchen:

Sautéed Zucchini with Za’atar and Crispy Chickpeas
Mujadra Safra
Black Lentil and Couscous Salad 
Pomegranate Molasses Salad  
Moroccan lamb with chickpea salad
Middle eastern chicken with chickpea, herb & feta salad
 
Save and share Tabbouleh Salad with Roasted Tomatoes Recipe

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Chickpea, Carrot & Parsley Salad Recipe

Photo: Chickpea, Carrot & Parsley Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chickpea, Carrot & Parsley Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chickpea, Carrot & Parsley Salad.

Serves four to six as a vegetarian main dish; eight as a side dish.

19-oz. can chickpeas, drained and rinsed (about 2 cups)
1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
1 cup loosely packed shredded carrot (from about 1 large carrot)
1/2 cup sliced radishes (about 6 medium)
1/2 cup chopped scallions, white and green parts (about 4)
3 Tbs. fresh lemon juice
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
6 Tbs. extra-virgin olive oil
1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.
Serving Suggestions
Serve with warmed pita bread, sliced into wedges.

nutrition information (per serving):
Size : based on six servings without feta or nuts; Calories (kcal): 250; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 10; Carbohydrates (g): 25; Polyunsaturated Fat (g): 2; Sodium (mg): 630; Cholesterol (mg): 0; Fiber (g): 5;
 
Photo: Scott Phillips
From Fine Cooking 59 , pp. 82c
August 1, 2003
by Molly Stevens 

More from the Lebanese recipes kitchen: 

Tomato, Chickpea, and Feta Salad
Potato Salad with Hummus-Yogurt Dressing Recipe
Classic potato salad 
Sticky ribs with roast potato salad    
Potato Salad  
Tahini & yogurt potato salad

Save and Share Chickpea, Carrot & Parsley Salad recipe 

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Photo: Chickpea, Carrot & Parsley Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chickpea, Carrot & Parsley Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chickpea, Carrot & Parsley Salad.

Serves four to six as a vegetarian main dish; eight as a side dish.

19-oz. can chickpeas, drained and rinsed (about 2 cups)
1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
1 cup loosely packed shredded carrot (from about 1 large carrot)
1/2 cup sliced radishes (about 6 medium)
1/2 cup chopped scallions, white and green parts (about 4)
3 Tbs. fresh lemon juice
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
6 Tbs. extra-virgin olive oil
1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.
Serving Suggestions
Serve with warmed pita bread, sliced into wedges.

nutrition information (per serving):
Size : based on six servings without feta or nuts; Calories (kcal): 250; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 10; Carbohydrates (g): 25; Polyunsaturated Fat (g): 2; Sodium (mg): 630; Cholesterol (mg): 0; Fiber (g): 5;
 
Photo: Scott Phillips
From Fine Cooking 59 , pp. 82c
August 1, 2003
by Molly Stevens 

More from the Lebanese recipes kitchen: 

Tomato, Chickpea, and Feta Salad
Potato Salad with Hummus-Yogurt Dressing Recipe
Classic potato salad 
Sticky ribs with roast potato salad    
Potato Salad  
Tahini & yogurt potato salad

Save and Share Chickpea, Carrot & Parsley Salad recipe 

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Tomato, Chickpea, and Feta Salad Recipe

Photo: Tomato, Chickpea, and Feta Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tomato, Chickpea, and Feta Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tomato, Chickpea, and Feta Salad. 

Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad. Serves 6

3 oz. feta, crumbled (about 1/2 cup)
2 tsp. za’atar
Pinch crushed red pepper flakes
3 Tbs. extra-virgin olive oil
1 lb. cherry, grape, or pear tomatoes, halved
1 15-oz. can chickpeas, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 Tbs. white wine vinegar

In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.

Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.

Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.
 
nutrition information (per serving):
Calories (kcal): 230; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 3.5; Protein (g): 9; Monounsaturated Fat (g): 6; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1.5; Sodium (mg): 360; Cholesterol (mg): 15; Fiber (g): 6;
 
photo: Scott Phillips
From Fine Cooking 112 , pp. 44-49
July 7, 2011
by Melissa Pellegrino 

More from the Lebanese recipes kitchen:  

Potato Salad with Hummus-Yogurt Dressing Recipe 
Classic potato salad 
Sticky ribs with roast potato salad  
Potato Salad 
Tahini & yogurt potato salad 
Lebanese Potato Salad 

Save and Share Tomato, Chickpea, and Feta Salad Recipe

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Photo: Tomato, Chickpea, and Feta Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tomato, Chickpea, and Feta Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tomato, Chickpea, and Feta Salad. 

Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad. Serves 6

3 oz. feta, crumbled (about 1/2 cup)
2 tsp. za’atar
Pinch crushed red pepper flakes
3 Tbs. extra-virgin olive oil
1 lb. cherry, grape, or pear tomatoes, halved
1 15-oz. can chickpeas, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 Tbs. white wine vinegar

In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.

Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.

Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.
 
nutrition information (per serving):
Calories (kcal): 230; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 3.5; Protein (g): 9; Monounsaturated Fat (g): 6; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1.5; Sodium (mg): 360; Cholesterol (mg): 15; Fiber (g): 6;
 
photo: Scott Phillips
From Fine Cooking 112 , pp. 44-49
July 7, 2011
by Melissa Pellegrino 

More from the Lebanese recipes kitchen:  

Potato Salad with Hummus-Yogurt Dressing Recipe 
Classic potato salad 
Sticky ribs with roast potato salad  
Potato Salad 
Tahini & yogurt potato salad 
Lebanese Potato Salad 

Save and Share Tomato, Chickpea, and Feta Salad Recipe

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Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

Photo: Seared Strip Steak with Lemony
Couscous Tabbouleh Recipe

Delicious Lebanese Recipes -  The home of tasty and easy Lebanese recipes invites you to try Seared Strip Steak with Lemony Couscous Tabbouleh Recipe. Enjoy the most delicious food for the eyes from savory to sweet and learn how to make Seared Strip Steak with Lemony Couscous Tabbouleh.

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint 
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.
 
Serving Suggestions
This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

nutrition information (per serving):
Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003

More from the Lebanese recipes kitchen:
 
How to barbecue steaks 
Lamb steak kebabs with mint 
Parsley Tabbouleh 
Layered houmous, tabbouleh & feta picnic bowl 
Grilled Skirt Steak 
Sirloin Kabobs 

Save and share Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

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Photo: Seared Strip Steak with Lemony
Couscous Tabbouleh Recipe

Delicious Lebanese Recipes -  The home of tasty and easy Lebanese recipes invites you to try Seared Strip Steak with Lemony Couscous Tabbouleh Recipe. Enjoy the most delicious food for the eyes from savory to sweet and learn how to make Seared Strip Steak with Lemony Couscous Tabbouleh.

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint 
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.
 
Serving Suggestions
This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

nutrition information (per serving):
Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003

More from the Lebanese recipes kitchen:
 
How to barbecue steaks 
Lamb steak kebabs with mint 
Parsley Tabbouleh 
Layered houmous, tabbouleh & feta picnic bowl 
Grilled Skirt Steak 
Sirloin Kabobs 

Save and share Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

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Potato Salad with Hummus-Yogurt Dressing Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Potato Salad with Hummus-Yogurt Dressing Recipe. Enjoy cooking quick & easy meals and learn how to make Potato Salad with Hummus-Yogurt Dressing.

Cuisine: Middle Eastern
Recipe Type: Appetizers, Salad
Active: 20 MIN
Total Time: 45 MIN

Servings: 6   
Source: Food & Wine Magazine
Contributed by Grace Parisi 

Ingredients:

2 pounds Yukon Gold potatoes, scrubbed
1/2 cup Easy Hummus with Tahini or other hummus
3/4 cup nonfat plain yogurt
1 cup finely diced celery
1/4 cup finely diced cornichons
1/4 cup chopped flat-leaf parsley
3 tablespoons finely diced sweet onion
Salt and freshly ground pepper

Preparation:

In a large pot, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut into 1-inch pieces.
In a large bowl, mix the hummus with the yogurt, celery, cornichons, parsley and onion. Fold in the potatoes, season with salt and pepper and serve.

Make Ahead The potato salad can be refrigerated overnight.

More from the Lebanese recipes kitchen:

Classic potato salad 
Sticky ribs with roast potato salad 
Potato Salad 
Tahini & yogurt potato salad 
Lebanese Potato Salad 
Chicken, sweet potato and grape tajine

Save and Share Potato Salad with Hummus-Yogurt Dressing Recipe

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Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Potato Salad with Hummus-Yogurt Dressing Recipe. Enjoy cooking quick & easy meals and learn how to make Potato Salad with Hummus-Yogurt Dressing.

Cuisine: Middle Eastern
Recipe Type: Appetizers, Salad
Active: 20 MIN
Total Time: 45 MIN

Servings: 6   
Source: Food & Wine Magazine
Contributed by Grace Parisi 

Ingredients:

2 pounds Yukon Gold potatoes, scrubbed
1/2 cup Easy Hummus with Tahini or other hummus
3/4 cup nonfat plain yogurt
1 cup finely diced celery
1/4 cup finely diced cornichons
1/4 cup chopped flat-leaf parsley
3 tablespoons finely diced sweet onion
Salt and freshly ground pepper

Preparation:

In a large pot, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut into 1-inch pieces.
In a large bowl, mix the hummus with the yogurt, celery, cornichons, parsley and onion. Fold in the potatoes, season with salt and pepper and serve.

Make Ahead The potato salad can be refrigerated overnight.

More from the Lebanese recipes kitchen:

Classic potato salad 
Sticky ribs with roast potato salad 
Potato Salad 
Tahini & yogurt potato salad 
Lebanese Potato Salad 
Chicken, sweet potato and grape tajine

Save and Share Potato Salad with Hummus-Yogurt Dressing Recipe

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Tabouleh Recipe

Photo: Tabouleh Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Middle Eastern & Lebanese food recipes invites you to try Tabouleh recipe. Enjoy our collection of quick & easy healthy meals and learn how to make Tabouleh.

Tabouleh is 0riginally from the mountains of Lebanon and Syria, it has become one of the most popular salads in the Middle East.

It is traditionally made of bulgur, tomatoes, finely chopped parsley, mint and onion, and seasoned with olive oil, lemon juice and salt.

Cuisine: Lebanese, Syrian, Middle Eastern
Recipe Type: Salad Dish
Source: alwadi-alakhdar.com

Ingredients:

3 cups / 2 bunches flat-leaf parsley, stalks trimmed and finely chopped
4 large tomatoes, finely diced
3 sprigs spring onions, finely chopped
1/4 cup mint, leaves picked and finely chopped
1/3 cup fine burghul (cracked wheat), pre-soaked in cold water for 15mn or until soft and drained.

Dressing

3 lemons, juiced
½ cup Al Wadi Al Akhdar Olive Oil Extra Virgin Salt, to taste
Pinch of Paprika (optional)

Preparation

In a salad bowl, mix together the parsley, tomatoes, spring onions, mint and burghul. Whisk dressing ingredients all together and drizzle over salad.

Tabouleh is traditionally eaten with cabbage leaves.

More quick & easy Lebanese recipes:

Tabbouleh
Chicken tabbouleh
Falafel tabbouleh with lemon yogurt
Lentil Tabbouleh
Lamb with hummus and tabouli platter
Pan-fried fish with tabouli

Save and Share Tabouleh Recipe

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Photo: Tabouleh Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Middle Eastern & Lebanese food recipes invites you to try Tabouleh recipe. Enjoy our collection of quick & easy healthy meals and learn how to make Tabouleh.

Tabouleh is 0riginally from the mountains of Lebanon and Syria, it has become one of the most popular salads in the Middle East.

It is traditionally made of bulgur, tomatoes, finely chopped parsley, mint and onion, and seasoned with olive oil, lemon juice and salt.

Cuisine: Lebanese, Syrian, Middle Eastern
Recipe Type: Salad Dish
Source: alwadi-alakhdar.com

Ingredients:

3 cups / 2 bunches flat-leaf parsley, stalks trimmed and finely chopped
4 large tomatoes, finely diced
3 sprigs spring onions, finely chopped
1/4 cup mint, leaves picked and finely chopped
1/3 cup fine burghul (cracked wheat), pre-soaked in cold water for 15mn or until soft and drained.

Dressing

3 lemons, juiced
½ cup Al Wadi Al Akhdar Olive Oil Extra Virgin Salt, to taste
Pinch of Paprika (optional)

Preparation

In a salad bowl, mix together the parsley, tomatoes, spring onions, mint and burghul. Whisk dressing ingredients all together and drizzle over salad.

Tabouleh is traditionally eaten with cabbage leaves.

More quick & easy Lebanese recipes:

Tabbouleh
Chicken tabbouleh
Falafel tabbouleh with lemon yogurt
Lentil Tabbouleh
Lamb with hummus and tabouli platter
Pan-fried fish with tabouli

Save and Share Tabouleh Recipe

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Lebanese Eggplant Salad - (Salatit El Batinjan) Recipe

Photo: Lebanese Eggplant Salad - (Salatit El Batinjan) Recipe

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen.

Middle Eastern by Mag's Note:

Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy.

Ingredients:

Servings: 2-3

1 medium eggplant
1 cup diced fresh tomato
1 cup diced bell pepper
1/2 cup chopped scallion (or any kind of onions)
1 garlic clove, minced
1/2 cup chopped fresh parsley
1 lemon, juice of
5 tablespoons olive oil (or eyeball)
salt, pepper to taste

Directions:

1 Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.

2 Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.

From food.com
By Middle Eastern by Mag

More Lebanese Recipes:

Aubergine or Eggplant Salad
Baba Ganouj
Baba ganoush on pita 
Lebanese Style Stuffed Eggplant
Moutabel - Spicy Eggplant Dip
Eggplant and Kibbeh Stew

Save and share Lebanese Eggplant Salad - (Salatit El Batinjan) Recipe 

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Photo: Lebanese Eggplant Salad - (Salatit El Batinjan) Recipe

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen.

Middle Eastern by Mag's Note:

Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy.

Ingredients:

Servings: 2-3

1 medium eggplant
1 cup diced fresh tomato
1 cup diced bell pepper
1/2 cup chopped scallion (or any kind of onions)
1 garlic clove, minced
1/2 cup chopped fresh parsley
1 lemon, juice of
5 tablespoons olive oil (or eyeball)
salt, pepper to taste

Directions:

1 Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.

2 Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still). Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side.

From food.com
By Middle Eastern by Mag

More Lebanese Recipes:

Aubergine or Eggplant Salad
Baba Ganouj
Baba ganoush on pita 
Lebanese Style Stuffed Eggplant
Moutabel - Spicy Eggplant Dip
Eggplant and Kibbeh Stew

Save and share Lebanese Eggplant Salad - (Salatit El Batinjan) Recipe 

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Lebanese Tuna Tahini Salad recipe

Photo: Lebanese Tuna Tahini Salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lebanese Tuna Tahini Salad Recipe. Enjoy the good taste of food and learn how to make Lebanese Tuna Tahini Salad.

 Total Time: 5 mins
Prep Time: 5 mins
Cook Time: 0 mins

Ingredients:

Servings: 6

Tahini Dressing

2 tablespoons tahini
1/3 cup plain nonfat yogurt
1 lemon, juice of, about 3 tablespoons
2 tablespoons dried parsley
3 -4 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 1/2-2 teaspoons cumin
salt and pepper

Tuna

3 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons capers
3 tablespoons green olives, chopped
1/2 cup apple, chopped (optional)

Directions:

1 In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
2 Season with salt and pepper to taste.
3 In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
4 Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.

From food.com
By poo235 

More from the Lebanese Recipes Kitchen:

Haloumi and crushed wheat salad 
Halloumi and cous cous salad 
Haloumi with basil and tomato  
Spicy couscous salad 
Zucchini & haloumi fritters with tabouli 
Zucchini and haloumi fritters with dill yoghurt dressing  

Save and share Lebanese Tuna Tahini Salad recipe

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Photo: Lebanese Tuna Tahini Salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lebanese Tuna Tahini Salad Recipe. Enjoy the good taste of food and learn how to make Lebanese Tuna Tahini Salad.

 Total Time: 5 mins
Prep Time: 5 mins
Cook Time: 0 mins

Ingredients:

Servings: 6

Tahini Dressing

2 tablespoons tahini
1/3 cup plain nonfat yogurt
1 lemon, juice of, about 3 tablespoons
2 tablespoons dried parsley
3 -4 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 1/2-2 teaspoons cumin
salt and pepper

Tuna

3 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons capers
3 tablespoons green olives, chopped
1/2 cup apple, chopped (optional)

Directions:

1 In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
2 Season with salt and pepper to taste.
3 In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
4 Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.

From food.com
By poo235 

More from the Lebanese Recipes Kitchen:

Haloumi and crushed wheat salad 
Halloumi and cous cous salad 
Haloumi with basil and tomato  
Spicy couscous salad 
Zucchini & haloumi fritters with tabouli 
Zucchini and haloumi fritters with dill yoghurt dressing  

Save and share Lebanese Tuna Tahini Salad recipe

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