Lebanese Tomato Salsa Recipes
LEBANESE TOMATO "SALSA"
Lebanese Tomato "Salsa"
Provided by Anissa Helou
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt, and cook, stirring often, until tomatoes release their juices, about 4 minutes.
- Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.
LEBANESE TABBOULEH
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, appetizer
Time 30m
Yield 6 appetizer spread servings, 4 salad servings
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams
LEBANESE TOMATO SALSA (BANADURAH HARRAH)
An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread.
Provided by English_Rose
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
- Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
- Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
- Serve the tomato salsa at room temperature.
Nutrition Facts : Calories 136.3, Fat 10.7, SaturatedFat 1.5, Sodium 13.4, Carbohydrate 10, Fiber 3, Sugar 6, Protein 2.3
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4/5 (4)Estimated Reading Time 30 secsServings 2
- Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt and cook, stirring often, until tomatoes release their juices, about 4 minutes.
- Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.
- DO AHEAD: Tomato salsa can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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- Combine the ingredients for the marinade in a resealable plastic bag. Add the lamb and toss to coat. Marinade in the refrigerator for at least 2 hours or overnight.
- Thread the zucchini ribbons and lamb onto the skewers, alternating, until you have 3 of each ingredient per skewer. You should have 8-10 kebabs total.
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- Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook just until fragrant (about 30 seconds). Add the tomatoes and chili pepper or cayenne and simmer over medium heat, stirring occasionally, until the tomato juice thickens slightly, about 20 minutes.
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- Heat the olive oil over medium heat in a frying pan for 1 minute. Add the onions and garlic and cook for about 5 minutes, stirring occasionally.
- Increase the heat to medium-high and add the diced tomatoes with their juices. Cook for about 10 minutes, stirring every minute or so, until the tomatoes dissolve into a thick sauce and the juices evaporate. If you’re not using a wide frying pan (e.g., if you’re using a tall saucepan), this may take longer.
- Reduce heat to medium, add the dried mint, cayenne pepper, oregano, and salt, and cook for another 2 minutes to infuse everything with flavor.
- Remove from heat, stir in the lemon juice, refrigerate, and serve either cold or at room temperature.
17 EASY LEBANESE VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published 2021-06-07Category Recipe Roundup
- Okra in Tomato Sauce. Chefs in Lebanon and other Middle Eastern nations call this dish bamia b’zeit. It’s easy to make, requiring only 10 minutes of prep work.
- Cucumber Yogurt Sauce. You can whip up this tangy, creamy sauce in about 5 minutes. There’s no actual cooking required! The ingredients list is simple – cucumbers, yogurt, water, fresh mint, garlic, and salt.
- Lebanese Lentil Soup. If you’re looking for a dense, hearty soup that’ll keep your belly full on a long night, try Lebanese lentil soup. It combines an entire pound of lentils with vegetable broth, carrots, celery, sweet potatoes, garlic, and plenty of other nutritious, filling ingredients.
- Tabbouleh. Tabbouleh is one of the freshest, densest, and tastiest salads you’ll ever eat. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Hummus. Hummus is incredible, and this recipe will help you make the smoothest, creamiest, most superb hummus possible. The contrast between the garlic and lemon juice gives it a unique flavor that will linger on your tongue (in a good way!)
- Lebanese Green Bean Salad. When you first check out this recipe, don’t be scared off by the 2 hours and 5 minutes of cook time. This dish is so easy to make.
- Lebanese Chickpea Stew. This chunky stew is full of tomatoes and herbs, and it’s just spicy enough to make you reach for the milk. It’s a warm, comforting dish that smells as good as it tastes, and it’s perfect for chilly evenings.
- Baba Ganoush. Baba ganoush is pretty similar to hummus, but you’ll make it with eggplant instead of chickpeas. It’s just as delicious as hummus, but it has a silkier consistency and a somewhat smokier flavor.
- Fattoush Salad. This magnificent salad takes about 20 minutes to make unless you have pre-made pita croutons and vinaigrette. With radishes, cucumbers, tomatoes, onions, Romaine lettuce, and more, this salad is about as garden-fresh as it gets.
- Mujadara. This one is for all the onion lovers out there. It’s a lovely dish, full of bright, beautiful colors and absolutely overflowing with onions!
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