Asparagus and Persian feta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Asparagus and Persian feta salad recipe. Enjoy Christmas Occasion Recipes and learn how to make Asparagus and Persian feta salad.

Ingredients (serves 12)

4 bunches asparagus, trimmed
500g butter beans, topped
500g sugar snap peas, trimmed
175g marinated Persian feta (see note)

Method

1. Bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes. Use tongs to transfer to a bowl of chilled water. Drain. Return water to the boil. Cook beans for 3 minutes and peas for 1 minute. Transfer to bowl of chilled water. Drain. Pat asparagus, beans and peas dry with paper towel. Place in a large bowl.

2. Drain feta, reserving 2 tablespoons oil. Crumble feta over asparagus, beans and peas. Drizzle with reserved oil and season generously with freshly ground black pepper. Gently toss to combine. Serve.

Notes
Persian feta is soft and creamy. You could replace it with other marinated feta.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest

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Mediterranean chicken pasta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mediterranean chicken pasta salad recipe. Enjoy Christmas Occasion Recipes and learn how to make Mediterranean chicken pasta salad.

Pick up a roast chicken and whip together this gorgeous Mediterranean chicken pasta salad for a quick and satisfying main or side.

Ingredients

4 cups dried farfalle pasta
1 small barbecued chicken, skin and
bones removed, shredded
250g cherry tomatoes on vines
1 lebanese cucumber, halved, sliced
1 red capsicum, sliced
1 small red onion, sliced
1 cup fresh basil leaves, shredded
1 cup fresh flat-leaf parsley leaves, torn
2/3 cup pitted kalamata olives
1/3 cup pine nuts, toasted
 
Dressing
1/3 cup (80ml) red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed

Method

1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Rinse under cold water. Drain.
2. Place the pasta, chicken, tomato, cucumber, capsicum, onion, basil, parsley, olives and pine nuts in a large bowl.
3. Make dressing: place vinegar, oil and garlic in a screw-top jar. Season with pepper. Secure lid and shake to combine.
4. Pour the dressing over salad and toss to combine. Serve.

Notes
Prepare this recipe 1 hour before serving. Just add the dressing right before serving.

Source
Taste.com.au - November 2010
Recipe by Kim Coverdale

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Middle Eastern Salad Plate

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Salad Plate Recipe. Enjoy cooking tasty Middle Eastern food and learn how to make Middle Eastern Salad Plate.

The flavors of sunny Greece make this a lovely salad to serve as a first course at summer dinner parties, or as a light lunch. A garden-fresh mix of ripe tomatoes and cucumbers is enlivened with parsley and a simple vinaigrette. Alongside is a creamy traditional hummus dip, made with chickpeas, tahini, garlic and lemon. Toasted pita bread finishes the dish. Spread the pita bread with some hummus, and pile on the salad, for a deliciously fresh sandwich, if you like.

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper

Directions

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

5. Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

Recipe source BHG.com 

More Salad Recipes

Lebanese fruit salad
Moroccan chicken and potato salad
Couscous and cranberry salad
Spicy Chicken Shawarma Salad Recipe

The world's Most Expensive Salad

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Moroccan chicken and potato salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chicken and potato salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan chicken and potato salad... very easy to make and tasty. Enjoy  the Moroccan cuisine.

This picnic meal is started at home and finished on a barbecue.

Serves 6
Takes 25 minutes to make

Ingredients

750g waxy new potatoes
1 tbsp fresh lemon juice
6 tbsp extra-virgin olive oil
2 tbsp chopped fresh mint
2 red chillies, deseeded and finely chopped
Bunch of spring onions, chopped
1 tsp Spanish smoked paprika
2 x 238g packs mini chicken breast fillets

Method

Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and quarter each potato. Put into a large bowl.

Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions and put into a large Tupperware box.

Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Put both boxes into a cool box.

At the beach, light the barbecue, following the manufacturer’s instructions. Barbecue the chicken for 8-10 minutes, turning halfway, until tender. Toss the chicken with the potato salad and serve.

Nutritional info

Per serving: 281kcals, 12.4g fat (2g saturated), 21.7g protein, 22.2g carbs, 3.2g sugar, 0.2g salt

Chef's tip

You can cook the chicken under a grill. Put on a foil-lined tray and cook for 8-10 minutes, turning once, until tender.

Delicious Magazine By Matthew Drennan

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Moroccan fish with salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan fish with salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan fish with salad... very easy to make and tasty. Enjoy  the Moroccan cuisine.

Cooking Time 15 minutes

Ingredients (serves 4)

1/2 cup plain flour
1 egg
3/4 cup dried breadcrumbs
1 tablespoon Moroccan seasoning (see note)
4 (185g each) boneless/flake fillets (see note)
2 pieces lavash bread, cut into triangles
olive oil cooking spray
lemon wedges, to serve

Tomato salad

3 large tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, halved, thinly sliced
1 lemon, rind finely grated, juiced
1 cup flat-leaf parsley leaves, roughly chopped

Method

1. Make tomato salad Combine tomatoes, cucumber, onion, lemon rind, 1/4 cup lemon juice and parsley in a bowl. Cover and refrigerate.

2. Place flour on a plate. Lightly beat egg and 2 tablespoons cold water in a shallow bowl. Combine breadcrumbs and Moroccan seasoning on a plate. Coat fish, 1 piece at a time, in flour. Dip into egg, then breadcrumb mixture, gently pressing crumbs on with your fingertips to secure. Place on a large plate.

3. Preheat oven to 200°C. Spray both sides fish and lavash bread with oil and place on separate baking trays. Bake lavash bread for 5 minutes or until toasted. Remove from oven and set aside. Bake fish for 10 minutes or until golden and cooked through.

4. Serve fish with tomato salad, toasted lavash and lemon wedges.

Notes

Tip: Any firm-fleshed fish with minimal bones is suitable for this recipe. Try barramundi, flathead or snapper.

Note 1: Moroccan seasoning is a mild spice blend, great with fish, lamb or chicken.

Note 2: Known as boneless fillet in NSW and flake in other states, the flesh of small sharks is moist, firm to eat, mild and boneless. It is suitable for most cooking methods. Look for firm, white-pinkish flesh, no brown markings and without water oozing.

Source
Super Food Ideas - April 2006, Page 35
Recipe by Dixie Elliott

Moroccan Fish Recipe - Moroccan Fish Bastila (Pastilla) - Moroccan spiced fish with ginger mash

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Lebanese fruit salad

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese fruit salad Recipe. Enjoy cooking tasty Arabic food and learn how to make healthy dish of Lebanese fruit salad.

Ingredients (serves 4)

1 apple, core removed, diced
1 pear, core removed, diced
1 peach, stone removed, diced
1/3 cup dried apricots, chopped
1/3 cup dried figs, chopped
1/4 cup flaked almonds
1/4 cup shelled pistachio nuts
1 small lemon, rind finely grated
1 pinch ground cloves
1/2 teaspoon vanilla extract
1/2 cup apple juice
1 teaspoon rosewater essence
vanilla ice-cream, to serve

Topping
1 tablespoon sugar
2 tablespoons shelled pistachio nuts, chopped
1 tablespoon cinnamon

Method

1. Combine apple, pear, peach, apricots, figs and nuts in a large bowl. Mix well.

2.  Add rind, cloves, vanilla, juice and rosewater to fruit mixture. Mix well to combine. Divide between 4 bowls. Top with ice-cream.

3. Make topping Combine sugar, nuts and cinnamon. Sprinkle over ice-cream. Serve.

Source
Super Food Ideas - May 2004, Page 24
Recipe by Sweaney Family

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Easy Salad Recipes: Moroccan lamb & feta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Moroccan lamb & feta salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Easy Moroccan lamb & feta salad. Fantastic salad, great on it's own or as a side to BBQ dinner!!!. 

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve

Method

Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.

Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Source
Good Taste - January 2006, Page 63
Recipe by Tracy Rutherford

Moroccan aubergine & chickpea salad - Moroccan Carrot Salad - Couscous and cranberry salad

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Tabbouleh Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tabbouleh Recipe. Enjoy cooking tasty Arabic food and learn how to make Tabbouleh.

Prep Time: 30 min
Level: Easy
Yield: 8 servings

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.


FoodNetwork

Chicken with tabbouleh - Tabouleh - Fattoush

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Couscous and cranberry salad

Enjoy Couscous and cranberry salad from the Arabic Food Recipes Kitchen ( The home of delicious Arabic & Middle Eastern Food Recipes) . Enjoy Middle Eastern cooking and learn how to make healthy vegetarian Couscous and cranberry salad. A quick recipe with dried cranberries.

Ingredients

¼ cup extra virgin olive oil
1 onion (chopped)
2 cloves garlic (chopped)
1 1/2 cups couscous
1/3 cup mint (chopped)
1/3 cup coriander (chopped)
420g can chickpeas (drained and rinsed)
150g fresh goat's cheese
100g dried cranberries

Method

Heat ¼ cup extra virgin olive oil in a saucepan and cook 1 onion (chopped) over medium heat for 3-4 minutes. Add 2 cloves garlic (chopped), 1 tsp turmeric and 1/2 tsp cinnamon and stir for 30 seconds. Add 1 1/2 cups vegetable stock and bring to the boil, then stir in 1 1/2 cups couscous. Remove pan from heat, cover and rest for 5-6 minutes. Fluff up with a fork and set aside. Add 2 red capsicums (peeled and sliced), 1/3 cup mint (chopped), 1/3 cup coriander (chopped) and 420g can chickpeas (drained and rinsed). Season with salt and pepper, add a squeeze of lemon juice and toss to combine. Crumble 150g fresh goat's cheese over couscous and scatter with 100g dried cranberries.

Chef: Lynne Mullins Photo: Marina Oliphant Source: Sunday Life Friday October 24, 2008 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Nut free, Egg free, Salad

Moroccan Couscous with Vegetables Recipe - Vegetable Couscous With Wild Blueberries - Lebanese Potato Salad Recipe

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Spicy Chicken Shawarma Salad Recipe

The Arabic Food Recipes Kitchen invites you to try Spicy Chicken Shawarma Salad Recipe. Enjoy delicious food and learn how to make Spicy Chicken Shawarma Salad.

Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken. It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.

Ingredients

3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)

Preparation

Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine. Stir in the yogurt, lemon juice and garlic cloves. Add the chicken to the bowl and stir to coat. Let sit in the refrigerator to marinate for at least an hour, or overnight.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the marinated chicken pieces to the skillet. You don't want to overcrowd the pan so the chicken can brown. Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through. Remove the chicken from the pan and place on a plate lined with paper towels. Put some more oil in the pan and repeat the process until all the chicken is cooked.

In a salad bowl, mix the lemon vinaigrette. Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken. Mix to combine.

Servings: 4

Amount Per Serving Without Vinaigrette

Calories: 209
Carbohydrates: 9g
Fiber: 2g
Sugars: 4g
Total Fat: 9g
Saturated: 2g
Trans: 0g
Sodium: 543mg
Protein: 24g

Lemon Vinaigrette

1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil to combine.

Servings: 4

Amount Per Serving for Vinaigrette

Calories: 126
Carbohydrates: 2g
Fiber: 0g
Sugars: 0g
Total Fat: 14g
Saturated: 2g
Trans: 0g
Sodium: 310mg
Protein: 0g

Middle Eastern Chicken Shawarma Recipe - Lamb Shawarma Recipe - Chicken with tabbouleh

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Moroccan aubergine & chickpea salad recipe

The Arabic Food Recipes Kitchen invites you to try Moroccan aubergine & chickpea salad recipe. Enjoy cooking delicious Arabic food and learn how to make Moroccan aubergine & chickpea salad. This salad is delicious served with grills, or serve with couscous for a veggie lunch.

Ingredients

2 aubergines
2-3 tbsp olive oil
400g can chickpeas
good bunch fresh coriander , roughly chopped
1 red onion , finely chopped
FOR THE DRESSING

1 tsp each paprika and ground cumin
1 tsp clear honey
1 lemon , juice only
4 tbsp olive oil

Method

1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.

2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Nutrition per serving
263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, sugar 6g, salt 0.35 g

Recipe from Good Food magazine, September 2006.

Moroccan tomato and chickpea salad - Marinated Sturgeon with Moroccan Chickpea Salad - Chickpea Fattoush

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Lebanese Potato Salad Recipe - How to Make Lebanese Potato Salad

Enjoy Lebanese salad recipes and learn how to make wonderful Potato Salad. Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.

8 servings, about 2/3 cup each
Active Time: 20 minutes
Total Time: 1 1/4 hours (including cooling time)

Ingredients
2 pounds russet potatoes, (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint

Preparation

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.

Tips & Notes
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition
Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Stuffed Potato with Tomato Sauce - Potato Kibbeh Recipe - Coated Potato and Meat

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Lebanese Tabouleh Salad Recipe - How to Make Lebanese Tabouleh Salad

Easy recipe for Lebanese Tabouleh Salad. Enjoy Lebanese cooking and learn how to make best Lebanese Tabouleh Salad dish. Tabouleh is sometimes called the fairy salad, usually by grateful vegetarians with happy tastebuds. It is undoubtedly the most popular Lebanese salad, claiming the honor of being Lebanon's national dish. There are many ways of making tabouleh but the basic ingredients are burghul, parsley, tomatoes, mint, onion, lemon juice, and olive oil. Enjoy an authentic and traditional Lebanese salad dish.

Ingredients
1/4 cup burghul, fine cracked wheat
2 cups finely chopped parsley
1/2 kg (16 oz) firm red tomatoes, washed and finely chopped
1/2 cup finely chopped fresh mint leaves
1/4 cup finely chopped onion
1/2 cup lemon juice
1 teaspoon salt (as desired)
1/2 cup extra virgin olive oil
a dash of all spice (as desired)

Preparation

1. Wash chopped mint and parsley then drain well.
2. Wash the burghul several times and drain.
3. Soak it in chopped tomatoes for 20 minutes.
4. Rub chopped onion with salt.
5. Mix all ingredients in a bowl.
6. Add olive oil and lemon juice, toss the mixture well.
7. Serve Tabouleh with crisp cos lettuce leaves, or fresh cabbage leaves

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Authentic Lebanese Fattoush Salad Recipe - How to Make Authentic Lebanese Fattoush Salad

Easy recipe for Authentic Lebanese Fattoush Salad - Learn how to make Authentic Lebanese Fattoush Salad dish. This salad dish is perfect for hot weather. This recipe consists of pita bread, tomatoes, cucumber, radish, onion, lemon juice, garlic, dried mint, olive oil, vinegar, fresh mint, sumac, sweet green pepper, and lettuce leaves.

Ingredients
1/2 Lebanese round bread (pitta), toasted
3 medium firm tomatoes, washed and chopped
3 slender cucumbers (250g\9 oz), washed and chopped
3 medium radishes (250g\9 oz) (1 cup), washed and chopped
4 spring onions, washed and coarsely chopped
1 medium onion (1/4 cup), roughly chopped
1/2 cup lemon juice
2 cloves garlic, crushed with a pinch of salt
1/2 teaspoon dried mint
2 tablespoons vinegar
1/2 cup olive oil
1 cup coarsely chopped fresh mint leaves
1 cup coarsely chopped parsley
1 cup small purslane leaves
1/2 teaspoon ground sumac
1/2 cup coarsely chopped sweet green pepper
1 teaspoon salt
8 crisp cos (2 cups) lettuce leaves, torn into bite size pieces

Preparation

1. Break toasted bread into small pieces and keep aside.
2. Wash the chopped mint, parsley and purslane, then drain well.
3. Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside.
4. Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well.
5. Serve fattoush if you wish garnished with additional toasted bread

Chickpea Fattoush - Lebanese Fattoush Salad with Grilled Chicken

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Moroccan Carrot Salad - How to make Moroccan Carrot Salad

Easy vegetarian Moroccan carrot salad recipe - Learn how to make delicious Moroccan Carrot Salad dish. A zingy, exotic salad that’s packed with vitamin-rich carrots. Enjoy the Moroccan cuisine. Find tasty Moroccan food recipes at Arabic-recipes.blogspot.com.

Ingredients
1 tsp cumin seeds
2 tsp coriander seeds
1 tbsp vegetable oil
1 onion, finely chopped
400g frozen carrots, thawed
Juice of 1 orange
2 tsp honey
1 tbsp olive oil
2 tbsp chopped, fresh coriander, plus sprigs to garnish

Preparation

1. Put the cumin and coriander in a pan and dry-fry on a medium heat for 2 minutes. Tip out onto a plate and set aside.
2. Heat the vegetable oil in the pan, and cook the onion until soft. Add the carrots and orange juice and cook for 3 to 4 minutes, stirring or tossing occasionally.
3. Tip into a bowl and gently stir in the spices, honey and olive oil. Season and leave to cool slightly, then stir in the coriander. Serve at room temperature.

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Moroccan Carrot Salad - Best Moroccan Carrot Salad

Enjoy moroccan cooking and try best carrot salad recipe. It tastes like a very fresh carrot cake without all the work, and it's healthy!

Ingredients - Serves 7

1/2 cup raisins (black or golden)
1 orange, juice of (optional to soak raisins) (optional)
1 lb fresh carrot, peeled and coarsely grated (I used my peeler to make long ribbon like strips)
3-5 tablespoons olive oil
1-2 tablespoon honey
1 lemon, juice of
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
salt and pepper

Preparation

1. If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
2. Mix all ingredients together in a bowl.
3. Let sit at room temperature for at least 1 hour for best flavor.
4. Refrigerate leftovers.

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Chickpea Fattoush

Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)

2 pieces wholemeal Lebanese bread
Olive oil spray
1 tbs sumac
2 tbs fresh lemon juice
1 1/2 tbs olive oil
1 x 400g can chickpeas, rinsed, drained
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves

Method

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.
2. Whisk together the lemon juice and oil in a jug.
3. Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.
4. Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Notes & tips

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

Source
Good Taste - December 2007, Page 63
Recipe by Anneka Manning

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Lentil & tomato salad with garlic lebanese bread

Cooking Time: 20 minutes

Ingredients (serves 6)

1 tbs olive oil
1 garlic clove, chopped
4 (25cm diameter) Lebanese bread

Lentil & tomato salad
2 400g cans brown lentils
300g (about 3) vine-ripened tomatoes, diced
1 cup roughly chopped fresh continental parsley
1 red onion, quartered, thinly sliced

Dressing
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
3 garlic cloves, chopped
1 tsp grated lemon rind
1/2 tsp ground cumin
Salt & freshly ground black pepper

Method

1. Preheat oven to 200°C. Combine the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and use a small pastry brush to brush all over with the oil mixture.
2. Place the bread wedges on 2 baking trays and bake in a preheated oven for 7 minutes or until crisp and golden.
3. Meanwhile, to make the lentil and tomato salad, place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl. Add the tomatoes, parsley and onion to the lentils. Toss to combine.
4. To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.
5. Pour the dressing over the lentil salad and toss to combine. Serve with wedges of garlic bread.

Source
Good Taste - March 2002, Page 55
Recipe by Michelle Noerianto

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Lebanese Fattoush Salad with Grilled Chicken

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac—which grows wild all over Lebanon—adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing.

Makes 6 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

Salad
2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac (see Note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint

Chicken
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1. To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
2. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
3. To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad.

NUTRITION PROFILE:
Low Calorie | High Fiber | Low Sodium | Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight

NUTRITION INFORMATION: Per serving: 295 calories; 12 g fat (2 g sat, 7 g mono); 63 mg cholesterol; 21 g carbohydrate; 27 g protein; 5 g fiber; 473 mg sodium; 693 mg potassium.
Nutrition bonus: Vitamin A (120% daily value), Vitamin C (60% dv), Folate (38% dv), Iron & Potassium (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 fat, 3 lean meat

TIP: Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.

From www.eatingwell.com

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Mediterranean-style bean salad

Mediterranean-style bean salad, a quick no-cook supper

Ingredients

• 290g jar artichoke hearts in oil
• 1 tbsp sundried tomato tomato paste
• 1 tsp white wine vinegar
• 410g can cannellini beans , drained and rinsed
• 300g pack small vine tomatoes , quartered (about 12 in total)
• handful Kalamata black olives
• 2 spring onions , thinly sliced on the diagonal
• 200g log soft goat's cheese , crumbled

Method

• Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
• Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

Try - Making it fishy, or for a snack

Use a can of tuna and flake it into the salad instead of the goat's cheese. Or pile up any leftovers on toasted bread for a quick snack.

Nutrition Per serving

367 kcalories, protein 13g, carbohydrate 16g, fat 28 g, saturated fat 7.4g, fibre 6g, salt 3 g

Recipe from Good Food magazine, September 2005.

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