Bangar Bil Zabadi Egyptian Beet Salad Recipes

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BANGAR BIL ZABADI - EGYPTIAN BEET SALAD



Bangar Bil Zabadi - Egyptian Beet Salad image

From a German website about travelling in Egypt. They say that beet root is a popular compound of salads in Egypt and also a popular side dish. Cooking time is chilling time. Submitted for Visit Egypt / NAME forum May 2012

Provided by Mia in Germany

Categories     Vegetable

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1/2 lb beet, boiled
3 1/2 ounces tomatoes
3 1/2 ounces cucumbers
1 cup yoghurt
1 garlic clove
salt, to taste

Steps:

  • Cube the boiled beets.
  • Cube tomatoes and cucumber.
  • Finely mince garlic, combine with yoghurt and salt to taste.
  • Combine yoghurt dressing with vegetables and chill for one hour before serving.

Nutrition Facts : Calories 71.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 73.8, Carbohydrate 10.6, Fiber 1.6, Sugar 8.5, Protein 3.5

EGYPTIAN CONDIMENT (DAQUA)



Egyptian Condiment (Daqua) image

It enhances the flavour of many foods, I live in Egypt and use it often, I always have in the fridge to liven up the taste buds. Ideal condiment for Liver, spaghetti, foul medames (Egyptian fava beans)

Provided by Egyptian John

Categories     African

Time 5m

Yield 30 serving(s)

Number Of Ingredients 7

4 cloves garlic
2 chili peppers
1 teaspoon salt
1 tablespoon cumin
1/2 cup vinegar
1 lemon, juice of
some cold water

Steps:

  • Liquidize everything together (traditionally should be crushed with a mortar and pestle), not too much to keep some pieces in the liquid.
  • Put into a ½ litre mineral water bottle, add the lemon juice and top up the remaining space with cold water, shake it’s ready!

RUSSIAN BEET SALAD



Russian Beet Salad image

Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise.

Provided by KateL

Categories     Fruit

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/4 lbs red beets, grated (1 kg)
3 1/2 ounces walnuts, chopped (100 g)
2 -3 garlic cloves, crushed
salt, to taste
pepper, to taste
3 tablespoons mayonnaise

Steps:

  • PRECOOK BEETS:.
  • Wash the beets and trim the ends off before cooking.
  • To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife.
  • To BOIL: Cook the beets for 20 to 30 minutes, or until tender.
  • To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH.
  • Slip off the skins under running water and grate or dice.
  • PREPARE SALAD:.
  • Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic.
  • Season with salt and pepper.
  • Add mayonnaise and mix well.

CONFETTI BEET SALAD



Confetti Beet Salad image

This salad is really easy to make and very colourful. You can also add a can of black beans, if you need to bulk it out a bit.

Provided by Sackville

Categories     Corn

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 -8 small beets, cooked,peeled and finely chopped
2 cups canned corn, drained
1 red pepper, chopped
1 small onion, finely chopped
3 -4 tablespoons chopped fresh coriander or 3 -4 tablespoons parsley
3 tablespoons olive oil
3 tablespoons red wine vinegar

Steps:

  • Mix all the ingredients together in a bowl.
  • Season with salt and pepper to taste.
  • Chill for at least two hours before serving, garnished with a little extra parsley or coriander if you have it on hand.

Nutrition Facts : Calories 222.9, Fat 11, SaturatedFat 1.5, Sodium 76.4, Carbohydrate 30.7, Fiber 4.6, Sugar 11.6, Protein 4.3

SIMPLE GREEK BEET SALAD



Simple Greek Beet Salad image

Make and share this Simple Greek Beet Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb beet (about 1/2 kg beets)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/3 cup walnuts, chopped
1 garlic clove, minced

Steps:

  • Boil the beets with their skins for about 30 to 40 minutes, let them cool and peel (this can get messy).
  • In a little bowl mix the olive oil, vinegar and garlic.
  • Cut the beets in round slices and place on a plate.
  • Pour the dressing over the beets and sprinkle with the walnuts.
  • *You can also cut in cubes and serve in a deeper bowl.

Nutrition Facts : Calories 175.9, Fat 13.3, SaturatedFat 1.6, Sodium 88.6, Carbohydrate 12.9, Fiber 2.9, Sugar 9.3, Protein 3.4

DIM'A MUSABIKA (EGYPTIAN TOMATO SAUCE)



Dim'a Musabika (Egyptian Tomato Sauce) image

A very dear friend of mine, L.D.Osni, lived in Egypt for a while and was married to an Egyptian. She taught me this recipe. It is a little spicy, and I love it!

Provided by Berts Kitchen Witch

Categories     Sauces

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
8 large garlic cloves (minced fine)
1 large onion (chopped fine)
1 (6 ounce) can tomato paste
4 cups water
2 teaspoons white wine vinegar
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4-1/2 teaspoon cayenne pepper (adjust to your heat quotient, but 1/4 does not make it too hot)

Steps:

  • Heat olive oil over medium heat in a large enough pot; add onions.
  • Sauté the onions until translucent (about 6 minutes).
  • Add garlic; sauté for 2 more minutes.
  • Add the can of tomato paste, and sauté, constantly stirring for 3 minutes.
  • Add 4 cups water.
  • Stir in the vinegar, salt, black pepper, and cayenne pepper.
  • Slow simmer, stirring occasionally, for 1 hour.

Nutrition Facts : Calories 182.7, Fat 13.8, SaturatedFat 1.9, Sodium 1508.9, Carbohydrate 14.7, Fiber 2.8, Sugar 6.9, Protein 2.7

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