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  

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

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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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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

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: 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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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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Middle Eastern Tomato Salad Recipe

Photo: Middle Eastern Tomato Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Tomato Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Tomato Salad.
 
This salad would have to be one of my very favorite ways to eat tomatoes when they're fresh and sun-ripened. It's actually very good made with Roma tomatoes since they have less seeds and the flesh is firm, but you can make it with any type of tomatoes.

(4-6 servings, Massoud's recipe)

All amounts are approximate. Feel free to use more or less of some ingredients, depending on your own preferences.

Ingredients:
 
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste

Instructions:
 
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)

Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.

Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately.

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese recipes kitchen:

Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks 
Lamb steak kebabs with mint  
Parsley Tabbouleh  
Layered houmous, tabbouleh & feta picnic bowl  
Grilled Skirt Steak   

Save and Share Middle Eastern Tomato Salad Recipe Recipe 

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Photo: Middle Eastern Tomato Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Tomato Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Tomato Salad.
 
This salad would have to be one of my very favorite ways to eat tomatoes when they're fresh and sun-ripened. It's actually very good made with Roma tomatoes since they have less seeds and the flesh is firm, but you can make it with any type of tomatoes.

(4-6 servings, Massoud's recipe)

All amounts are approximate. Feel free to use more or less of some ingredients, depending on your own preferences.

Ingredients:
 
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste

Instructions:
 
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)

Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.

Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately.

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese recipes kitchen:

Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks 
Lamb steak kebabs with mint  
Parsley Tabbouleh  
Layered houmous, tabbouleh & feta picnic bowl  
Grilled Skirt Steak   

Save and Share Middle Eastern Tomato Salad Recipe 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

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: 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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reade more... Résuméabuiyad

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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Batenjen El Raheb Recipe

Photo: Batenjen El Raheb Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Batenjen El Raheb recipe. Enjoy Lebanese food and learn how to make Batenjen El Raheb. 

Ingredients:

1 eggplant of 500 grams approximately
1 medium onion
1 red tomato
1 clove of garlic
1/2 lemon squeezed
salt, olive oil

Preparation:

Grill the eggplant very well from all sides until soft.

When it cools, peel it carefully, taking care not to leave any part of the skin of the eggplant.
 
Crush the clove of garlic in a large bowl, add salt and then add the eggplant. Mix together with a fork until nearly smooth with a few a chunks.
 
Add lemon juice as desired.
 
Chop the onion and the tomato finely.
 
Finally, place the eggplant in a plate and add the onion then the tomato on top with some olive oil for taste. 

From beirutrestaurants.com

More from the Lebanese Recipes Kitchen:  
 
Raheb Salad
Halloumi and cous cous salad 
Classic potato salad 
Middle Eastern lamb & orzo salad 
Sticky ribs with roast potato salad 
Chicken Kebab Salad

Save and Share Batenjen El Raheb Recipe

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Photo: Batenjen El Raheb Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Batenjen El Raheb recipe. Enjoy Lebanese food and learn how to make Batenjen El Raheb. 

Ingredients:

1 eggplant of 500 grams approximately
1 medium onion
1 red tomato
1 clove of garlic
1/2 lemon squeezed
salt, olive oil

Preparation:

Grill the eggplant very well from all sides until soft.

When it cools, peel it carefully, taking care not to leave any part of the skin of the eggplant.
 
Crush the clove of garlic in a large bowl, add salt and then add the eggplant. Mix together with a fork until nearly smooth with a few a chunks.
 
Add lemon juice as desired.
 
Chop the onion and the tomato finely.
 
Finally, place the eggplant in a plate and add the onion then the tomato on top with some olive oil for taste. 

From beirutrestaurants.com

More from the Lebanese Recipes Kitchen:  
 
Raheb Salad
Halloumi and cous cous salad 
Classic potato salad 
Middle Eastern lamb & orzo salad 
Sticky ribs with roast potato salad 
Chicken Kebab Salad

Save and Share Batenjen El Raheb Recipe

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