AUTHENTIC TABBOULEH
This tabbouleh is as authentic as you can get! It's a compilation of recipes I've taken from my mother, mother-in-law, grandmother, and various cookbooks. This can be served on romaine lettuce leaves for garnish. Also, I've noticed that this recipe tastes even better the next day, so don't hesitate to make it the day before your guests arrive.
Provided by araxjan
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Wash and rinse bulgur until runoff water becomes clear. Place prepared bulgur in a large bowl. Add tomatoes to bowl; stir to combine. Allow mixture to sit until bulgur absorbs tomato juice and expands, 30 minutes to 1 hour.
- Add onion, parsley, mint, and green onions to bowl. Stir to combine.
- Mix together tomato paste, vegetable oil, and lemon juice in a bowl, stirring until thoroughly combined. Add dressing to salad; mix to coat. Season with salt, ground black pepper, and cayenne pepper to taste.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 19 g, Fat 14.3 g, Fiber 5.2 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 64.5 mg, Sugar 5.1 g
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.
FALAFEL RECIPE
One of the incredible street foods of the Middle Eastern world, this falafel recipe is the authentic one to try.
Provided by Chef Tariq
Categories Mezze
Number Of Ingredients 16
Steps:
- Soak chickpeas overnight in a generous amount of water.
- Drain chickpeas and add to a food processor.
- Add all other ingredients to the chickpeas.
- Process until well mixed and mixture resembles coarse wet sand.
- Use a falafel scooper or shape into balls using your hands.
- Deep fry until golden brown.
- Drain on paper towels.
- Serve while hot.
Nutrition Facts : Calories 47 kcal, Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 109 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
MIDDLE EASTERN RICE (MEJADRA)
Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it. This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem. The main difference is that he uses dried lentils, I use canned. If you don't have time or don't want to deep fry, substitute the fried onions with Asian fried shallots, available from Asian stores and the Asian section of major supermarkets in Australia (Coles, Woolies). The taste is remarkably similar!
Provided by Nagi
Time 20m
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
- Repeat with remaining onions, in two batches.
- Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
- Cook for a couple of minutes until the spices are fragrant.
- Add the rice and stir to coat with the oil and spices.
- Add the water and lentils.
- While it comes to boil, add all the other spices, salt and pepper.
- When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
- Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
- Fluff rice with a fork and adjust the seasoning with more salt if you wish.
- Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.
AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)
Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!
Provided by Simone
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
- Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
- Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Nutrition Facts : Calories 550.8 calories, Carbohydrate 51.2 g, Fat 32.3 g, Fiber 15.2 g, Protein 18.4 g, SaturatedFat 4.4 g, Sodium 78.5 mg, Sugar 8.3 g
TABOULI SALAD RECIPE
Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the the lime juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
- Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus
Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg
FATTOUSH SALAD
Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 18
Steps:
- Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
- In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
- To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
- Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
Nutrition Facts : Calories 345 calories, Sugar 11.4 g, Sodium 177.6 mg, Fat 20.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 11.3 g, Protein 9.1 g, Cholesterol 0 mg
BEST MIDDLE EASTERN SALAD DRESSING
Provided by Rebecca Lindamood
Number Of Ingredients 5
Steps:
- Peel and roughly chop the garlic cloves. Sprinkle the salt over the garlic and use the broad side of your knife alternately to squash the garlic and chop the garlic until a thick paste forms. Add that to a half pint sized mason jar along with the remaining dressing ingredients. Screw the lid tightly in place, and shake hard. Refrigerate until ready to dress your salad.
AUTHENTIC MIDDLE EASTERN SALAD
Steps:
- In bottom of large salad bowl, whisk all dressing ingredients together. Add all salad ingredient except romaine and toss. At this point, salad can be held until serving time, either at room temperature or in refrigerator. Just before serving, add romaine & feta and toss.
More about "authentic middle eastern salad recipes"
3-INGREDIENT MIDDLE EASTERN SALAD DRESSING - JAMIE GELLER
From jamiegeller.com
Cuisine Israeli & Middle EasternCategory Sauce & DressingServings 1Total Time 5 mins
- Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
TABBOULEH - SIMPLY LEBANESE
From simplyleb.com
Estimated Reading Time 3 mins
- Prepare the vegetables by thoroughly washing them and set aside to fully dry. Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes. Combine in a large bowl.
- Sprinkle the fine bulgur over the fresh vegetables. Pour the dressing over the salad and mix well until combined.
DIY SHAWARMA SEASONING BLEND - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
Estimated Reading Time 5 mins
- Grate the nutmeg on a piece of foil until you have approximately 1/2 a teaspoon of nutmeg powder. Fold the foil to make a "spout" and pour it with over the other spices.
- Stir all the shawarma spices until completely combined, then using the same piece of foil, pour the spices into an empty jar.
TABOULI OR TABBOULEH ONE OF OUR FANTASTIC MIDDLE …
From cookingnook.com
Estimated Reading Time 3 mins
- Soak the bulgar in water for 1 hour. Once it is soaked squeeze it out to remove the excess water.
- In a bowl, place the bulgar, parsley, mint, onions, lemon juice, salt and oil. Finely chop the tomato and add it to the salad.
TABOULI SALAD {LEBANESE TABBOULEH SALAD} - AROMATIC …
From aromaticessence.co
Estimated Reading Time 7 mins
10 MIDDLE EASTERN AND ARABIC RICE DISHES FOR LUNCH OR ...
From marocmama.com
Estimated Reading Time 4 mins
TABOULEH RECIPE - MIDDLE EASTERN PARSLEY SALAD
From ethnicspoon.com
5/5 Estimated Reading Time 4 mins
ISRAELI SALAD - SIMPLE HEALTHY MIDDLE EASTERN RECIPE
From toriavey.com
MIDDLE EASTERN SALAD | HADIAS LEBANESE CUISINE
From hadiaslebanesecuisine.com
CHICKEN SHAWARMA (MIDDLE EASTERN) | RECIPETIN EATS
From recipetineats.com
32 MIDDLE EASTERN RECIPES YOU CAN MAKE AT HOME | MIDDLE ...
From middleeasteye.net
Estimated Reading Time 7 mins
- Fatayer with spinach and labneh fillings. By Anissa Helou. Fatayers are a quintessential street food in both Lebanon and Syria, sold from bakeries that make them throughout the morning.
- Kunafa cups. By Sura Al-Qassab and Nuha Al-Qassab. Kunafa is one of the hallmark desserts of the Middle East, with as many variations on its filling (think cheese, cream, nuts, pastry cream, chocolate, fruit, clotted cream) as on its spelling (it is variously called "kanafeh", "knafe", "kunafah"...
- Tahini salad. By Marah Abu-Dieyeh and In'aam Shaheen. Tahini salad demonstrates one of the key principles of Palestinian cuisine: simplicity almost always wins.
- Cheese-filled pastry rolls (asabe zainab) By Dina Darweish. Asabe zainab, which translates as "Zainab’s fingers", is a traditional pastry dessert typically eaten during Ramadan.
- Barley breakfast bowl (snayniyeh) By Marah Abu-Dieyeh and In'aam Shaheen. This nutty and quick breakfast originates from Palestine, where it is known as "snayniyeh" or "aseeda".
- Chicken musakhan rolls. By Lina Issa. Musakhan, which translates into English as "heated up", is one of the most famous and traditional of Palestinian dishes, a perennial favourite on menus that comes to the fore during celebrations such as the olive harvest season.
- Meat-filled pies (arayes) By Nur Ashour. Arayes are filling and easy to bake, making them perfect as an appetiser or even as a main with a good side salad.
- Stuffed vine leaves. By Eaman Almalky. There's nothing more delicious than a yelanji plate or, as it is more commonly called in English, stuffed vine leaves.
- Qatayef. By Marah Abu-Dieyeh and In'aam Shaheen. Qatayef are delectable pillows of batter, cheese and nuts. Their origins date back more than a thousand years to the Abbassid Caliphate, which ruled the Middle East from modern-day Iraq and Iran.
- Fried kibbeh, Aleppo style. By Mouna Elkekhia. Kibbeh meqliyeh is a delicious little Middle Eastern croquette, made from a bulgur and meat shell that's filled with minced meat and nuts.
94 MIDDLE EASTERN RECIPES WE LOVE | EPICURIOUS
From epicurious.com
- Persian Chicken with Turmeric and Lime. A crisp cucumber-herb salad and a squeeze of tart lime juice gives a light yet vibrant finish to this creamy, quick-cooking chicken dish.
- Crunchy Baked Saffron Rice With Barberries (Tachin) If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven.
- Spicy Lamb Pizza With Parsley–Red Onion Salad. Our homage to lahmacun, the Middle Eastern flatbread. Get This Recipe.
- Fried Meatballs with Tahini Sauce. Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying. Get This Recipe.
- Charred Sweet Potatoes with Toum. This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.
- Pomegranate-Glazed Chicken with Buttery Pine Nuts. The yogurt, honey, and pomegranate molasses in this recipe will give the chicken lots of color. Go with it.
- Spicy Lamb Meatballs with Raisin Pesto. These meatballs are gilded with lots of strong spices, set in a cooling swoosh of yogurt and finished with the sweet brightness of a mint pesto.
- Gia's Mushrooms and Egg. This dish is so simple. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.
- Spinach-Yogurt Dip with Sizzled Mint. Our version of this dip uses spinach, but it can be made with cooked beets or roasted eggplant, too. Get This Recipe.
- Saffron–Rose Water Brittle with Pistachios and Almonds. This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
53 BEST MIDDLE EASTERN RECIPES - SAVEUR: AUTHENTIC RECIPES ...
10 BEST MIDDLE EASTERN SALAD RECIPES | YUMMLY
MIDDLE EASTERN RECIPES | MYRECIPES
From myrecipes.com
BEST AUTHENTIC MIDDLE EASTERN RECIPES - FROM MAIN COURSE ...
From littlesunnykitchen.com
AUTHENTIC MIDDLE EASTERN FOOD RECIPES | HASHEMS
From hashems.com
MIDDLE EASTERN SALAD DRESSING RECIPE- TFRECIPES
From tfrecipes.com
AUTHENTIC MIDDLE EASTERN SALAD RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love