Egyptian Salad Recipes

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EGYPTIAN SALAD



Egyptian Salad image

The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad.

Provided by Daniele1969

Categories     Peppers

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
4 medium onions, sliced into cresents
2 -3 tablespoons olive oil
1 cup tomato juice
6 medium tomatoes, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 cup red wine vinegar

Steps:

  • Cut all the peppers in half length wise and de-seed them.
  • Cut all the peppers, length-wise, into 1/2 inch slices.
  • In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
  • Add tomato juice, cover and cook on med heat for 5-10 minutes.
  • Add tomatoes, salt and pepper; cover and cook another 15 minutes.
  • Add vinegar, cover and cook another 10-15 minutes.
  • serve hot, cold or at room tempreture.
  • Excellent side dish with almost anything.

Nutrition Facts : Calories 135.5, Fat 5.2, SaturatedFat 0.8, Sodium 508.3, Carbohydrate 22.3, Fiber 4.8, Sugar 10.4, Protein 3.5

EGYPTIAN EGG SALAD



Egyptian egg salad image

Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 15m

Number Of Ingredients 12

2 large eggs
1 lemon , juiced
1 tbsp tahini
1 tbsp rapeseed oil
1 red onion , chopped
3 large garlic cloves , finely chopped
1 tsp ground cumin
½ tsp cumin seeds
400g can borlotti or fava beans , juice reserved
2 Little Gem lettuces cut into wedges
2 tomatoes , cut into wedges
sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley, optional

Steps:

  • Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
  • Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
  • Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.

Nutrition Facts : Calories 260 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

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