Raita - Pakistan/India
Ingredients
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup chopped cucumber
1 tbsp chopped coriander leaves
2 cups yoghurt
Salt to taste
Directions
1. Mix together all the above ingredients in a large bowl and
chill.
2. Prepare about 1/2 an hour before serving.
3. The above is the most basic recipe, variations can be made by adding other ingredients such as sour cream, chillies, carrots, herbs, etc.
Fatoosh - Middle Eastern Bread Salad
Ingredients
2 pita breads
8 leaves romaine lettuce, torn into bite-size pieces
2 green onions, chopped
1 bunch sliced radishes
1 Celery stalk, chopped
1 cucumber, chopped
3 tomatoes, cut into wedges
1/4 cup chopped fresh parsley
1 clove garlic, peeled and chopped
2 tablespoons sumac powder (alternatively you may use sumac herb Pita bread)
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
1/4 cup chopped fresh mint leaves
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
3. In a large bowl, toss together toasted pita pieces, romaine lettuce, Celery, radishes, green onions, cucumber, and tomatoes.
4. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss well just before serving.
Caesar Salad - .
Ingredients
6 cloves garlic, peeled
3/4 cup mayonnaise
1 head romaine lettuce, torn into bite-size pieces
5 anchovy fillets, minced
4 cups day-old bread, cubed
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
salt and pepper to taste
1/4 cup olive oil
Directions
1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
Tabbouleh - Middle Eastern Salad
Ingredients
1/4 cup bulgur or cracked wheat
1/2 cup boiling water
1 cup chopped parsley
1/4 cup chopped fresh mint leaves
5 tomatoes, diced
1 onion, finely diced
2 teaspoons olive oil
1 lemon, juiced
salt to taste
Directions
1. Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
2. Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.
Coleslaw - Well Known Salad
Ingredients
1/2 head green cabbage
1/2 head red cabbage
2 large carrots, peeled
1/2 cup water
3 tablespoons maple or natural cane sugar
3 tablespoons granulated onion
2 Shallots, peeled
1/4 teaspoon celery seeds
2 tablespoons white or brown rice vinegar
2 teaspoons Dijon mustard
1/8 teaspoon sea salt
Ground black pepper to taste
Directions
1. Thinly slice red and green cabbage. Transfer to a large bowl.
2. Shred carrots in a food processor or with a hand grater. Add to the bowl with the cabbage.
3. Place water, sugar, granulated onion, shallots, vinegar, mustard, salt and black pepper in a food processor and process until smooth.
4. Sprinkle celery seed over cabbage and carrots. Pour on dressing and toss vegetables to coat.
5. Allow coleslaw to marinate for at least 20 minutes before serving.
Lemon and Garlic Potato Salad - Egypt
Ingredients
2-1/2 pounds red potatoes
1/2 cup chopped parsley
1 clove garlic, minced
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste
Directions
1. Boil the potatoes and allow to cool. Cut into edible pieces.
2. Combine the potatoes, parsely, garlic, lemon juice, vegetable oil and salt and pepper. Mix well and serve.
Kisir - Turkish Bulgur salad
Ingredients
2 cups of bulgur (cracked Wheat) (fine or medium fine type)
5-6 scallions chopped
1 tomato chopped
1 green peper chopped
1 cucumber chopped
1 lemon juice
2-3 tbsp red pepper (sweet) or tomato paste
2 tsp cumin
salt, blackpepper, red pepper to taste
Directions
1. Cover the bulgur with boiling water, set it aside. The water and the bulgur should be at the same level.
2. The bulgur will absorb all the water.
3. Mix the paste and the spices thoroughly.
4. Add the vegetables to the paste and mix well. Use lemon and vegetable/olive oil as dressing.
5. Add the Bulgur to the salad and mix well. Serve.