Best Jerusalem Salad Salata Kudsiyeh Recipes

Jerusalem Salad (Salata Kudsiyeh) image

Provided by blucoat

Categories Lemon

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs firm tomatoes, seeded and finely chopped
3 small pickling cucumbers, such as Kirby cucumbers or 1 English cucumber, finely chopped
5 scallions, white and light green parts only, finely chopped
1 green bell pepper, seeded and finely chopped
2 cups of finely chopped romaine lettuce hearts, packed
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/3 cup sesame paste, plus more if needed (tahini)
2 tablespoons white vinegar
salt and black pepper, to taste

Steps:

Combine the tomatoes, cucumbers, scallions, bell peppers, and lettuce in a large mixing bowl.
In another bowl, whisk the lemon juice, olive oil, tahini, vinegar, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually and a little water, whisking, until it reaches the desired consistency. If it is too thin, gradually add more tahini.
Just before serving, pour the dressing over the vegetables and toss thoroughly to coat. Serve immediately, to prevent the salad from becoming soggy.

Afghan Tomato, Cucumber and Onion Salad (Salata) image

Provided by UmmBinat

Categories Onions

Time 15m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

3 medium tomatoes, diced
3 baby cucumbers, peeled and diced (about 1 cup)
1 small sweet onion, diced
3/4 cup roughly chopped cilantro (1 small bunch)
3 tablespoons fresh lemon juice (to taste)
1 teaspoon salt, to taste

Steps:

Nutrition Facts : Calories 60.6, Fat 0.5, SaturatedFat 0.1, Sodium 592.7, Carbohydrate 14.3, Fiber 2.6, Sugar 7.2, Protein 2.6

Couscous With Tomato and Onion image

Provided by Studentchef

Categories Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 medium onion, finely chopped
1 tablespoon tomato paste
1/2 teaspoon sugar
2 ripe tomatoes, diced
1 cup couscous
1 cup chicken or 1 cup vegetable stock, boiling
2 1/2 tablespoons unsalted butter
salt & freshly ground black pepper, to taste

Steps:

Heat two tablespoons of oil into a non stick frying pan, on medium heat. Add the onion and saute for 5 minutes, stirring often, until softened, but not coloured.
Stir in tomato paste and sugar, and cook for 1 minutes. Add tomatoes 1/2 tsp salt and fresh ground pepper, and cook for another 3 minutes.
Meanwhile, pour the boiling water over the couscous in a shallow bowl and cover with plastic wrap. Let stand for 10 minutes. Fluff the couscous at the end of the 10 minutes, adding the tomatoe sauce mixture.
Clean the fryin pan and add the remaining 1 tablespoon of oil with butter, over medium heat. Add the couscous, once the butter has melted, and using the spatulas, flatten the couscous, and heat until a crisp edge develops over the base and sides.
Carefully invert the couscous onto a plate, by placing a plate over the top of the couscous, before inverting, releasing the couscous from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 343.1, Fat 17.8, SaturatedFat 6, Cholesterol 19.1, Sodium 41.4, Carbohydrate 39.7, Fiber 3.5, Sugar 3.8, Protein 6.6