Egyptiansalad Recipes
EASY EGYPTIAN FETA SALAD
Here is a super simple salad that will be a great accompaniment to any North African main dish. You can enjoy it on its own too.
Provided by Annacia
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.
- Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour.
- Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
- In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.
- Combine the cucumber chunks with the cheese mixture.
- Sprinkle the salad with the mint.
- It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.
EGYPTIAN SALAD
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
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
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- Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
- In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and 1/4 teaspoon salt.
- Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.
- Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. To serve, bring barley and vinaigrette to room temperature, whisk vinaigrette to recombine, and continue with step 3, seasoning to taste as necessary. Dressed salad can be held up to 2 hours at room temperature before serving.
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- Toss with lemon juice and olive oil. No need to make your dressing separately, just add to the salad directly.
- Season with salt and pepper, tasting as you go. This salad benefits from a good amount of salt, as it brings out the bright, acidic lemon flavour.
- Add additional spices, if desired. Cumin is commonly used, as are sumac and chile peppers such as Aleppo pepper for a mild fruity heat, or cayenne for a spicier salad. I usually only add one or two spices, so as to not muddle the fresh flavour of the salad.
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- Score the cucumber with a fork and then slice it. What this does, it makes the cucumber pretty, but also helps with getting the moisture out the cucumber when we salt it. Sprinkle a little salt on them and let sit for about an hour.
- Meanwhile, put the feta in a bowl with the scallions and with a fork, you want to mash the feta to break into smaller pieces and also to blend it with the scallions. Then mix in the lemon and oil, set it aside.
- After an hour that the cucumbers have set, blot them with a paper towel to remove the moisture. Then cut it up into smaller pieces. Add them to the feta mixture, along with the chopped mint, season with a little pepper and salt if you want. Personally I think it has enough salt. Mix it all well.
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- In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside.
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- Add olive oil, tahini, chilli flakes, black pepper powder, lemon juice and salt as per taste to a small jar. Close the lid and shake well and your dressing is ready. You can also add these ingredients to a bowl and whisk well to prepare the dressing.
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- Egyptian Lentil Soup. Lentils are a staple in Egyptian cuisine, and this soup highlights the legume in its glory. Different Egyptian states have their version of the soup.
- Fattah (Meat with Rice, Toasted Pita and Tomato Sauce) Fattah is a stand-alone dish complete with lamb or beef, rice, pita bread, and a delectable garlic tomato sauce.
- Ful Medames. Ful medames is a traditional Egyptian breakfast featuring fava beans. Flavored with garlic and olive oil, it’s a filling and flavorful dish served everywhere in Egypt, from fancy restaurants to busy streets.
- Egyptian Hummus. Hummus is a classic Middle Eastern sauce, spread, or dip that’s popular all over the world. Made from mashed chickpeas and flavored with tahini (sesame paste), garlic, olive oil, and lemon juice, hummus is rich, creamy, and downright delicious.
- Dukkah (Nut, Seed, and Spice Blend) Dukkah is a signature Egyptian seasoning that combines nuts, seeds, and spices. If you’re looking to spice up your food the Egyptian way, this recipe is for you.
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- Egyptian Tomato Sauce. Tomato sauce is ubiquitous in Egyptian meals. You’ll find it being used on pasta, rice, noodles, casseroles, you name it. In fact, it’s not uncommon to find a bowl of tomato sauce on an Egyptian dinner table.
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