MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY
Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
- Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
- Seed the cucumber, dice it, and add it to the salad bowl.
- Cut the tomatoes in half and add them to the salad bowl.
- Mince the scallions and add them to the salad bowl.
- Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
- In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
- Pour the dressing over the salad.
- Break the crispy pitas into small pieces and add to the salad. Toss well.
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
MIDDLE EASTERN TOMATO SALAD
This salad is a perfect side dish for any phase of the South Beach Diet, or any other diet for that matter, and it's an incredible tasting summer treat for anyone, whether or not you're on a diet. I think it pairs wonderfully with any kind of grilled meat or fish.
Provided by mjkitty96
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.
Nutrition Facts : Calories 48.3 calories, Carbohydrate 4.1 g, Fat 3.5 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 1.8 g
MIDDLE EASTERN BALELA SALAD
Middle Eastern chickpea and black bean salad flavored with fresh herbs. Super simple and refreshing!
Provided by fredswife2
Categories Salad Beans Black Bean Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
- Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 38.6 g, Fat 8.2 g, Fiber 11.9 g, Protein 11.1 g, SaturatedFat 1.2 g, Sodium 665.5 mg, Sugar 2.6 g
SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD
This recipe goes well with just about every middle eastern dish. Its very flavorful, one of my favorites. I make this at home, but I am not good at keeping measurements, so I snagged it off of the web and tweaked it, to the way I make it at home.*To spice it up you can also add chopped hot pepper to it as well*.
Provided by chef FIFI
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- *May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
- Dice up tomatoes and cucumbers and combine them together in a medium bowl.
- Place garlic, hot pepper and salt in a mortar.
- Smash until mushed.
- Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
- Add lemon in increments to achieve desired tartness.
- Stir the dressing until smooth and creamy.
- combine everything including garlic/hot pepper together making sure you have added the mint.
- Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
- Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
- Serve with a swirl of olive oil on top.
- Enjoy!
Nutrition Facts : Calories 380.5, Fat 29.1, SaturatedFat 4.1, Sodium 54.8, Carbohydrate 24.9, Fiber 7.2, Sugar 4.4, Protein 12.4
LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
- Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
- While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
- When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 248 milligrams, Sugar 3 grams
MIDDLE EASTERN BEAN SALAD WITH PARSLEY AND LEMON (BALELA)
I got this recipe from kalynskitchenblogspot.com A simple bean dish that is great to make ahead. The star of the recipe is chopped fresh parsly.
Provided by Dona England
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour chick peas and black beans one at a time into colander placed in sink, rinse well until no more foam appears and let drain.Blot dry if they seem too wet.
- While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend.
- Mix the salad ingredients together and let it marinate at room temperature for at least 30 minutes.
- Chop green onions, tomatoes and parsly and add to bowl. Combine this with the beans.
- Whisk dressing ingredients and gently add dressing to bean mixture.
- Add salt and pepper.
MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD
Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.
Provided by Olha7397
Categories Lebanese
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
- Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
- For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
- Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
- Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
- The New Book of Middle Eastern Food.
Nutrition Facts : Calories 217.5, Fat 12.3, SaturatedFat 1.8, Sodium 108.2, Carbohydrate 25.3, Fiber 5.5, Sugar 7.6, Protein 5.3
MIDDLE EASTERN YOGURT CUCUMBER SALAD
This is a Palestinian/Jordanian version of this very popular salad. This goes very well with Lamb and rice dishes.
Provided by chef FIFI
Categories Palestinian
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut cucumbers into cubes, set aside.
- In medium bowl add all other ingredients into bowl except for olive oil.
- Mix well until no clumps.
- Add cucumbers and mix well.
- Garnish with olive oil on top.
- *If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
- Enjoy.
Nutrition Facts : Calories 70.9, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.6, Sodium 622.3, Carbohydrate 9.6, Fiber 0.6, Sugar 5.9, Protein 3.5
MIDDLE EASTERN CARROT SALAD
A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
- Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.
Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MIDDLE EASTERN TUNA SALAD PITAS
This isn't any old tuna salad sandwich. Filled with hummus (Middle Eastern chickpea dip), sesame oil, cumin and cilantro, this is a tuna salad like you've probably never had before. Pack it in pita pockets along with a slices of tomato and lettuce. I am not a cilantro fan, so I leave it out.
Provided by Brenda.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare tuna salad:
- Combine all ingredients except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix.
- Taste and add salt and more cayenne, if desired.
- Salad can be prepared 1 day ahead. To store, cover and refrigerate.
- To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomatoes slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.
Nutrition Facts : Calories 424.6, Fat 13.1, SaturatedFat 2.2, Cholesterol 35.9, Sodium 911, Carbohydrate 48, Fiber 9.7, Sugar 2.5, Protein 32.3
MIDDLE EASTERN BEAN SALAD
Steps:
- Whisk olive oil, lemon juice, and garlic together in a bowl; season with salt and pepper. Add parsley, kidney beans, garbanzo beans, and onion; toss to coat. Sprinkle sumac over salad; season with salt and pepper.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 21.9 g, Fat 10.2 g, Fiber 5.8 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 299 mg, Sugar 1.5 g
MIDDLE EASTERN PITA AND VEGETABLE SALAD (FATTOUSH)
Flat breads become stale very quickly, so it's no surprise that there's an array of Arab dishes made with crumbled up pitas. This is my favorite destination for them (I love any dish where bread is soaked with salad dressing). You can use whatever greens look good in your market -- arugula, watercress, purslane, and cut up leaves of romaine lettuce are all acceptable. The Middle Eastern spice sumac is available in Middle Eastern markets; the salad will still be delicious if you don't include it. To keep the fat a little lower I've substituted plain low-fat yogurt for some of the olive oil in the authentic recipe.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 6 to 8 generously
Number Of Ingredients 15
Steps:
- If your pita breads are hard, break them up into pieces. If they are not, cut them into quarters and split the quarters open. Toast the pieces in a toaster oven, or in a 325ºF oven, until lightly browned and crisp.
- Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.
- Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 3 grams
MIDDLE EASTERN POTATO SALAD
An American classic with a Middle Eastern twist. This recipe doesn't contain any mayonnaise, so it is perfect for a picnic. From Cooking Pleasures magazine.
Provided by SkinnyMinnie
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, put the potatoes and cover with cold water; salt and bring to a boil.
- Cook potatoes for 10-12 min or until fork tender.
- Cool and quarter, or cut into 8 pieces depending on size.
- Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander.
- Add the potatoes, parsley, and tomatoes; toss well to coat.
SPICY MIDDLE-EASTERN ALLIGATOR WITH RICE PILAF AND TABBOULEH SALAD
Steps:
- In a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.
- In a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside.
- Wash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste.
- In a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.
MIDDLE EASTERN-INSPIRED MACARONI SALAD
This creamy, tangy macaroni salad is inspired by the many wonderful flavors of the Middle East. The za'atar seasoning gives it an earthy (and delicious!) taste. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain. Set aside to cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine chickpeas, onion, za'atar seasoning, macaroni and lamb. Add dressing; gently toss to coat. , Refrigerate until serving. Top with yogurt and lemon zest if desired.
Nutrition Facts : Calories 361 calories, Fat 25g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 329mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
MIDDLE EASTERN BEAN AND ROASTED VEGETABLE SALAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
- In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
- Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
- On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.
CHICKPEA, QUINOA AND CELERY SALAD WITH MIDDLE EASTERN FLAVORS
It's the sumac (available in Middle Eastern markets) and the herbs - dill, mint, chives - that give this salad its Middle Eastern accents. I love the texture and flavor of the chickpeas, which make for a substantial and comforting dish. It's all you need for lunch and makes a delicious light supper. I love abundant, thinly sliced celery in just about any lemony salad; you will appreciate it for its texture as well as its flavor. Of course, you can use canned chickpeas, but if you have the time, try cooking some dried chickpeas to see how good they taste.
Provided by Martha Rose Shulman
Categories salads and dressings, main course, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a salad bowl, combine chickpeas, quinoa, celery, tomatoes, dill, mint, chives, onion and sumac and toss together.
- In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, and garlic. Whisk in the olive oil. Pour over the salad and toss well. Sprinkle more sumac on top, and serve.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 490 milligrams, Sugar 5 grams
MIDDLE EASTERN STYLE POTATO SALAD
Yum! This is not your average potato salad recipe. It's light and tart. The optional Feta cheese (which I highly recommend using) adds a bit of creaminess to the potato salad. This potato salad recipe is great for picnics this summer because you won't have to worry about it spoiling.
Provided by Kathy W
Categories Potato Salads
Number Of Ingredients 8
Steps:
- 1. Cook potatoes in salted water until fork tender. Drain well. Place in large bowl and cool slightly.
- 2. While potatoes are cooling, mix together olive oil, lemon juice (start with 3 tbsp), parsley, salt, and pepper.
- 3. Add a little over half the dressing to the potatoes and mix well.
- 4. Mix in kalamata olives and green onion. Check seasoning. Add a little more dressing if needed. (Serve at room temp or if you prefer, chilled.) Just before serving sprinkle with Feta cheese, if desired.
MIDDLE EASTERN STYLE PASTA AND CHICKPEA SALAD
I like pasta and I like chickpeas. I combined them to make this tasty salad.
Provided by Kathy W
Categories Other Side Dishes
Number Of Ingredients 15
Steps:
- 1. Cook pasta according to package directions. Rinse with cold water and drain well. Place in a large bowl.
- 2. Rinse and drain chickpeas and add to pasta in bowl.
- 3. Add tomatoes, celery, olives and green onion to pasta.
- 4. In a jar with a tight fitting lid, combine dressing ingredients. Place lid on jar and shake well.
- 5. Pour over pasta mixture and gently toss until coated. Let stand about 30 minutes or so.
- 6. Garnish with crumbled feta just before serving, if desired.
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