Syrian Beef Tongue Salad Recipes

SYRIAN BEEF TONGUE SALAD

Steps:

• Wash the beef tongue and brush it under cold running water.
• Trim all fat that is visible.
• Place the meat in cold water over high heat.
• when water is boiling, turn of the heat and take the pot off the stove and dump the hot water.
• remember that it is hot boiling so dump away from you and stay safe.
• turn on the cold water and wash the tongue.
• remove all clusters of scum that are in meat grooves.
• fill the pot with fresh cold water and on to stove it goes.
• Now you can add 1 tbls of salt into the water.
• your meat is on high heat.
• When the water starts to boil; turn the heat from high to medium.
• add 1 tbls of allspice to the boiling water.
• skim water periodicly to remove the scum of the meat.
• It may take up to 4 to 6 full hours for the tongue to get tender and done, so remember that you should never leave pot or any food cooking on stove to do shopping; it is unsafe practice to leave home and the stove or oven is on.
• take the tongue and slice the surface to skin it from the tastebuds layer.
• Cool the meat in the fridge.
• When the meat is cold you can cut the meat into cubes.
• Mix the Ingredients and enjoy served cold with peta.

SYRIAN BEEF KABOBS

Steps:

• Combine all ingredients but oil, lemon wedges, pita and salad in a bowl, and knead very well into a paste.
• Hold a flat metal skewer - not nonstick, and at least 12 inches long - point up in one hand. Dip other hand in a bowl of water, take a handful of meat mixture and form it around base of skewer in a small sausage shape with pointed ends. Repeat, working your way up the skewer. Each skewer should hold three or four kebabs. (You can also just form meat into eight patties.).
• Lay finished skewers on a sheet pan, and smooth kebabs with fingers, making sure they are fairly smooth and secured on skewers. Refrigerate at least 1 hour.
• Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.
• When rack is heated through, gently squeeze the kebabs to be sure they are secure on the skewers, and place skewers on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, at least 7 minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on both sides and juicy, but cooked through, 10 to 15 minutes total. Serve hot with lemon wedges and pita that has been warmed on the grill. Put a few spoonfuls of salad in each pita with meat.

SYRIAN SALAD

Steps:

• In large salad bowl, combine the first 13 ingredients. Sprinkle with feta and parmesan cheeses. In a jar with a tight fitting lid, combine dressing ingredients; shake well. Drizzle over salad and toss to coat.

SYRIAN SALAD

Steps:

• Rinse the romaine, tear it into bite-sized pieces, and place it in a salad bowl.
• Arrange the other vegetables attractively over the romaine, topping with the feta, parsley, olives, and capers.
• Combine the salad dressing ingredients. Drizzle the dressing over the salad.

SYRIAN POTATO SALAD (PATATA SALATA)

Steps:

• Boil whole potatoes until tender. Drain and allow to cool.
• When potatoes are just cool enough to handle, but still warm, peel and cut into large dice.
• Chop the parsley, mint, and scallions. (A food processor works great here!).
• Finely mince, or crush to a paste, the cloves of garlic.
• Slowly whisk the olive oil into the lemon juice. Add the garlic, parsley, mint and scallions.
• Pour the dressing over the potatoes and add salt and pepper to taste. (Combining them while the potatoes are still warm will make the tastiest salad.).
• Chill or serve at room temperature.