Lebanese Fattoush Salad Recipe
Ingredients - Serves 41 Garlic glove, crushed
1 1/2 tbs Olive Oil
1 tbs sumac
2 rounds (14.5cm-diameter) wholemeal pita bread
Salt & freshly ground black pepper
1 red onion, halved, cut into thin wedges
2 vine-ripened tomatoes, cut into wedges
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh continental parsley leaves
Preparation
Preheat oven to 200°C. Combine the garlic, 1 tbs of the oil and half the sumac in a bowl. Brush both sides of pita bread evenly with oil mixture. Season with salt and pepper and place on a baking tray. Bake in oven, turning halfway through cooking, for 8-10 minutes or until golden brown and crisp. Set aside to cool.
Meanwhile, combine onion, remaining oil and remaining sumac in a serving bowl. Season with salt and pepper. Cover with plastic wrap and set aside for 30 minutes to develop the flavours.
Break pita bread into small pieces. Add pita bread, tomato, cucumber, mint and parsley to the onion mixture and gently toss to combine. Serve immediately.
Lebanese Tabouli Salad Recipe
Ingredients1/3 cup bulgur wheat
2 garlic gloves crushed
3 whole lemons juice
1 bunch mint fresh
8 bunch parsley large bunches,8 cups chopped
4 whole scallions both white and green parts sliced thin
3 whole tomatoes ripe, diced
salt to taste
black pepper freshly ground , to taste
olive oil optional, highly recommended for taste. Tablespoon to a quarter cup
Preparation
Cover bulgur with warm water and soak for 15 minutes. Squeeze out excess water. Mix in the lemon juice, crushed garlic , salt and pepper. Allow this to rest until bulgur is soft, about 30 minutes.
Wash the mint and parsley well and dry it. Chop parsley and mint finely using a knife or food processor (if using a food processor it helps to use the pulse in order to prevent chopping to fine and turning the herbs to a puree).
Combine the mint, parsley, scallions and tomatoes and bulgur mixture . Toss with olive oil as desired. Add lemon juice,salt or pepper as desired to adjust the taste.
Serve with small romaine lettuce leaves, use them as scoops.
Lebanese Potato salad Recipe
Ingredients - Serves 61 1/2 lbs of organic baby Yukon Gold potatoes
1 large lemon, squeezed
1/3 cup of extra-virgin olive oil
Dash of sea salt, dash of white pepper, dash of paprika (optional)
1/2 cup of Italian parsley washed, dried and chopped fine
Preparation
Scrub the potatoes and place them in a pot with 1 cup of water. Boil them gently with the lid open just a crack until the water has evaporated and the potatoes are cooked.
Drop them in a serving bowl and add the parsley, lemon juice , spices and extra-virgin olive oil. Toss gently.
Lebanese Salad Dressing
Ingredients
1 clove garlic
1tsp salt
1/4 tsp pepper
1/4 cup lemon juice
1/4 cup olive oil
Preparation
1. In a small mixing bowl, crush garlic and salt together.
2. Add pepper, lemon juice and oil, blending well.
3. May be used over any salad or veggies.
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