Pasta salad with tahini dressing recipe

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pasta salad with tahini dressing Recipe. Enjoy Middle Eastern salad recipes and learn how to make Pasta salad with tahini dressing.

Tahini is high in protein which makes it ideal for a vegetarian diet. Try it in this Middle Eastern inspired salad.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1 x 200g ctn country-style reduced-fat natural yoghurt (Attiki brand)
2 tbs water
1 tbs tahini
1 tbs fresh lemon juice
Freshly ground black pepper
250g penne pasta
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 x 250g punnet cherry tomatoes, halved
1 large avocado, halved, stone removed, peeled, thinly sliced crossways
1/2 red onion, thinly sliced
Spice-crusted lamb cutlets (see related recipe), to serve

Method

Combine the yoghurt, water, tahini and lemon juice in a small bowl. Taste and season with pepper.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.

Add the cucumber, tomato, avocado, onion and yoghurt mixture, and gently toss to combine. Divide the pasta salad among serving bowls and serve with spice-crusted lamb cutlets.

Source
Good Taste - April 2005, Page 120
Recipe by Kerrie Sun

More Salad Recipes:

Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad

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Chargrilled vegetable & pita salad with feta & dukkah recipe

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chargrilled vegetable & pita salad with feta & dukkah Recipe. Enjoy Middle Eastern salad recipes and learn how to make Chargrilled vegetable & pita salad with feta & dukkah.

Want a warming salad with the lot? Look no further than this Middle Eastern style dish.

Cooking Time 20 minutes

Ingredients (serves 4)

2 pieces small pita bread
2 large zucchini, trimmed, cut into 1cm-thick slices diagonally
2 red capsicums, halved, deseeded, cut into 2cm-thick slices
1 large (about 450g) eggplant, trimmed, quartered lengthways, cut into 1cm-thick slices
60ml (1/4 cup) olive oil
1 tbs fresh lemon juice
1/2 cup fresh continental parsley leaves
1/2 cup fresh mint leaves, torn
1 tbs almond dukkah
100g feta, crumbled
Lemon wedges, to serve

Method

Preheat oven to 200°C. Place the pita bread on a large baking tray. Bake for 10 minutes or until crisp. Set aside to cool. Break into small pieces.

Meanwhile, preheat a large chargrill on high. Combine the zucchini, capsicum, eggplant and 2 tablespoons of oil in a large bowl. Season with salt and pepper. Cook one-third of the zucchini mixture on the grill for 3 minutes each side or until tender and lightly charred. Repeat, in 2 more batches, with the remaining zucchini mixture.

Whisk together the lemon juice and remaining oil in a large bowl. Add the zucchini mixture, parsley and mint, and toss to combine. Add the pita bread and toss to combine. Divide the salad among serving bowls. Sprinkle with dukkah and feta, and serve with lemon wedges.

Notes

Variations

Capsicum salad with goats cheese: Omit dukkah. Replace eggplant with 2 yellow capsicums, halved, deseeded, cut into 2cm-thick slices. Replace lemon juice with balsamic vinegar. Replace parsley and mint with baby rocket leaves. Replace feta with goats cheese.

Sweet potato & zucchini salad with ricotta: Omit dukkah. Replace pita with 170g pkt bagel crisps and omit step 1. Replace the eggplant with orange sweet potato (kumara), peeled, thinly sliced. Replace the lemon juice with orange juice. Replace the feta with ricotta.

Source
Good Taste - May 2008, Page 39
Recipe by Chrissy Freer

More Salad Recipes:

Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad 

Save and share Chargrilled vegetable & pita salad with feta & dukkah recipe recipe 

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Eggplant, capsicum & burghul salad - How to make eggplant, capsicum & burghul salad

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Eggplant, capsicum & burghul salad Recipe. Enjoy Middle Eastern salad recipes and learn how to make Eggplant, capsicum & burghul salad.

Sweet roasted onion, eggplant and capsicum combine beautifully with burghul and lemon in this warm aromatic Middle Eastern salad.

Preparation Time 20 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

2 red capsicums, halved, deseeded, cut into 4cm pieces
600g eggplant, cut into 4cm pieces
2 red onions, halved, cut into thick wedges
60ml (1/4 cup) extra virgin olive oil
90g (1/2 cup) burghul
185ml (3/4 cup) salt-reduced vegetable stock
1 tbs finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
1 bunch coriander, leaves picked, washed, dried

Method

Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper. Place the capsicum, eggplant and onion in a bowl. Drizzle over the oil. Toss to coat. Transfer to the lined trays. Roast in oven, swapping the trays halfway through cooking, for 40 minutes or until tender and light golden.

Meanwhile, place the burghul in a large heatproof bowl. Bring the stock to the boil in a small saucepan. Pour over the burghul and set aside for 20 minutes or until tender. Drain.

Combine the capsicum mixture and burghul in a bowl.

Add the lemon rind, lemon juice and coriander to the burghul mixture. Season with salt and pepper. Toss to combine. Serve.

Notes

Freezing tip: Prepare to the end of step 3 up to 2 months ahead. Transfer to a 1.5L (6-cup) capacity airtight container. Label, date and freeze. Thaw in the fridge overnight. Preheat oven to 230°C, 30 minutes before serving. Line a roasting pan with non-stick baking paper. Transfer the burghul mixture to the lined tray. Roast for 15-20 minutes or until heated through. Continue from step 4.

Source
Good Taste - November 2007, Page 84
Recipe by Alison Roberts

More Salad Recipes:

Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad

Save and share eggplant, capsicum & burghul salad  recipe

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Spiced Moroccan Salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Moroccan Salad Recipe. Enjoy delicious & easy Moroccan food and learn how to make Spiced Moroccan Salad.

Recipe facts:
Costs: £1.43
Takes: 20 mins
Serves: 4

Ingredients

1 rounded tbsp harissa paste
5 tbsp olive oil, plus 1 tsp for frying
1 tbsp lime juice
2 tbsp finely-chopped coriander, plus a handful of whole leaves
8 mint leaves, finely chopped
black pepper
100g (4oz) whole blanched almonds
2 romaine lettuce hearts
1 bunch spring onions, trimmed, halved widthways and sliced into thin shreds
100g (4oz) kalamata olives

Preparation

1 Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk. Stir in the chopped coriander, mint and a grinding of pepper. Taste and adjust to your taste, adding a little more lime or harissa if wished.

2 Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain, season and set aside.

3 Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds, spring onions olives and remaining coriander leaves. Give the dressing a quick whisk then drizzle over the salad.

COOK'S TIP The salad can be made up to an hour ahead and chilled. Keep the dressing separately at room temperature, then drizzle it over just before serving.

From Tesco Realfood

More Salad Recipes:

Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad

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Lamb couscous burgers with hummus & couscous tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb couscous burgers with hummus & couscous tabouli recipe. Enjoy Middle Eastern burger recipes and learn how to make Lamb couscous burgers with hummus & couscous tabouli.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 red onion, halved, finely chopped
1 tbs Middle Eastern spice (McCormick brand)
250ml (1 cup) cold water
190g (1 cup) couscous
500g lamb mince
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 250g punnet cherry tomatoes, halved
1 cup loosely packed coarsely chopped fresh mint
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tbs fresh lemon juice
1 (about 40cm long) Turkish pide, cut crossways into 4 equal portions, each portion split
Mixed lettuce leaves, to serve
200g bought marinated chargrilled eggplant, drained on paper towel, to serve
Bought hummus, to serve

Method

1. Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.
  
2. Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 4 portions and shape into 10cm patties.
  
3. Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  
4. Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.
  
5. Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

Source
Good Taste - March 2004, Page 90
Recipe by Sarah Hobbs

More Middle Eastern Recipes: 

Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Red Pepper Hummus with Toasted Pita Triangles
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Arabic Breakfast
  
Save and share Lamb couscous burgers with hummus & couscous tabouli recipe

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Couscous Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous Salad Recipe. Enjoy tasty & easy Middle Eastern salad recipes and learn how to make Couscous Salad. 

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

Directions

In a saucepan, bring the chicken stock to a boil.

Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

Recipe courtesy Wolfgang Puck, 2004
Show: Wolfgang Puck's Cooking ClassEpisode: Spring Meal

More Salad Recipes:

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
Chilli calamari salad

Save and share Couscous Salad Recipe

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Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe. Enjoy tasty & easy Middle Eastern salad recipes and learn how to make Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce.

Prep Time: 20 min
Level: Easy
Yield: 8 servings

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper
4 cups baby spinach leaves
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional

Directions

In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
Yogurt with Orange Essence:

1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey

In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

Yield: about 1/2 cup

2005, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger Episode: Hot Off the Grill

More Salad Recipes:

Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
Chilli calamari salad
Tabouli Salad

Save and share Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce recipe

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Shepherd's Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Shepherd's Salad Recipe. Enjoy tasty & easy Middle Eastern salad dishes and learn how to make Shepherd's Salad.

Prep Time: 15 min | Level: Easy | Yield: 6 servings

Ingredients

3 Roma tomatoes, seeded and chopped
2 cucumbers, seeded and chopped
1 bunch parsley, leaves picked, not chopped
1/2 cup pitted and halved black olives
1/2 small red onion, chopped
2 tablespoons cider vinegar
2 tablespoons lemon juice
4 tablespoons olive oil
Salt and freshly ground black pepper
8 ounces Greek feta cheese, diced

Directions

Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning, if necessary.

Recipe courtesy Sunny Anderson, 2009
Show: Cooking for Real - Episode: Opa!

More Salad Recipes:

Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
Chilli calamari salad
Tabouli Salad
Pomegranate, feta, cucumber and mint salad

Save and share Shepherd's Salad Recipe

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Baked falafel with roasted eggplant salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked falafel with roasted eggplant Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Baked falafel with roasted eggplant.
 
Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes

- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.

- This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Lebanese Recipes:

Lebanese platter
Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers

Save and share Baked falafel with roasted eggplant salad recipe

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Aubergine or Eggplant Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Aubergine or Eggplant Salad Recipe. Enjoy quick & easy recipes and learn how to make Aubergine or Eggplant Salad dish.

Prep Time: 5 mins
Total Time: 1 1/4 hr
Servings: 6

Ingredients:

3 -4 aubergines
3/4 cup olive oil
1 small grated onion
1 tablespoon vinegar
1 -2 garlic clove, crushed
salt and pepper
1 large tomato, chopped
black olives (garnish)
green pepper (garnish)

Preparation:

1 Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
2 Allow the skin to turn black so as to give a smoky flavour to the salad.
3 Skin aubergines while still hot and chop in small pieces.
4 Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
5 Garnish with olives and pepper rings.
6 Serve with roast meat, and grilled or fried fish or as appetizer.
7 Serves six.

More Lebanese Recipes:

Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush 

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Prawn & asparagus salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prawn & asparagus salad  Recipe. Enjoy Christmas recipes collection and learn how to make Prawn & asparagus salad.

An Aussie Chrissy wouldn't be the same without seafood and this easy starter will satisfy your cravings without spoiling your appetite.

Preparation Time 30 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

2 bunches asparagus, woody ends trimmed
36 (about 1kg) cooked medium king prawns, peeled leaving tails intact, deveined
3 Lebanese cucumbers, peeled into ribbons
50g snow pea sprouts, ends trimmed

Dressing
235g (1 cup) Maille Dijonnaise
65g (1/4 cup) sour cream
60ml (1/4 cup) fresh lemon juice
4 drained anchovy fillets, finely chopped
1/2 small garlic clove, crushed
2 tbs chopped fresh continental parsley
1 tbs chopped fresh chives

Method

1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

2. To make the dressing, place the Dijonnaise, sour cream, lemon juice, anchovy, garlic, parsley and chives in the bowl of a food processor and process until smooth.

3. Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide among serving plates. Drizzle over the dressing to serve.

Notes
A drizzle of creamy dressing makes this salad taste divine!

Prepare to the end of step 2 up to 5 hours ahead. Store in airtight containers in the fridge. Continue from step 3 just before serving.

Source
Good Taste - December 2006, Page 90
Recipe by Michelle Southan

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Chilli calamari salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chilli calamari salad  Recipe. Enjoy Christmas Collection Recipes and learn how to make Chilli calamari salad.

This calamari salad would make an excellent starter for a casual Christmas Day barbecue.

Ingredients (serves 12)

2 long red chillies, deseeded, finely chopped
2 small red chillies, deseeded, finely chopped
3 green onions, thinly sliced
2 garlic cloves, crushed
1 large lemon, juiced
1 tablespoon balsamic vinegar
100ml extra-virgin olive oil
3kg whole small calamari hoods (see tip), cleaned, tentacles reserved
100g rocket, to serve

Method

1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes (or longer in the fridge).

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

Tip: You can buy calamari already cleaned. You will need 1.5kg for this recipe.

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

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Tabouli Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tabouli Salad Recipe. Enjoy Lebanese Food  and learn how to make an easy dish of traditional tabouli salad.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve. 

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

Similar recipes...

Tabouli
Hummus, cheese & tabouli pockets recipe
Pan-fried fish with tabouli 
Meatball & Tabouli Wrap
Chicken & chickpea tabouli salad recipe 
Parsley Tabbouleh

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Pomegranate, feta, cucumber and mint salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pomegranate, feta, cucumber and mint salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Pomegranate, feta, cucumber and mint salad.

This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour. The ground dark red berry can be found in Middle Eastern shops and good delis.

Ingredients

2 pomegranates
200g feta
2 Lebanese cucumbers, diced small
1/2 red onion, thinly sliced
1/3 cup mint leaves, roughly chopped
1/3 cup coriander leaves, roughly chopped
2 tsp sumac (optional)
1 tbsp red wine vinegar
3 tbsp extra-virgin
olive oil
Salt

Method

Break open pomegranates and remove seeds. Crumble feta (I prefer to use Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.
To serve

When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.

Serves 4-6.

More salad recipes

Orzo and Bulgur Salad
Lamb salad with tzatziki recipe 
Lamb kofta with quke salad & saffron yoghurt 
Lebanese Fattoush Salad with Grilled Chicken
Dill hummus (houmous) with green vegetable salad

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Haloumi with basil and tomato recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Haloumi with basil and tomato Recipe. Enjoy the Turkish Cuisine and learn how to make Haloumi with basil and tomato.

Walking into my local Turkish grocer recently, I paused to absorb the heady atmosphere of approaching summer. I left with a big bundle of basil, mint and dill, some ripe tomatoes and haloumi cheese, which found their way into dinner that night.

Ingredients

2 x 250g pieces of haloumi cheese (a very good one is the Pittas brand from Cyprus)
half a small red onion, thinly sliced
3 ripe tomatoes, chopped
½ cup basil leaves, torn
2 heaped tsp sumac*
salt and pepper
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
flour for dusting
4 tbsp olive oil
juice of half a lemon

*Ground sumac, a berry with a tangy, lemony flavour, can be found in Middle Eastern foodstores.

Method

Cut the haloumi into 2cm thick slices.Make a salad from the onion, tomatoes, basil and sumac, and dress with salt, pepper, extra virgin olive oil and vinegar and set aside.

Heat a non-stick or heavy-based pan. Lightly dust the cheese in flour and shake off excess. Pour olive oil into the pan and add slices of the haloumi. Cook very quickly until golden on both sides, then remove to a platter.

Squeeze over some lemon juice, then scatter the salad over and serve.

More Turkish Recipes

Turkish lamb pizza with pumpkin & lentils recipe 
Turkish Bread Pizza Recipe 
Turkish Doughnuts with Rose Hip Syrup 
Roasted chicken with creamy walnut sauce 
Avocado Dip

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Orzo and Bulgur Salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Orzo and Bulgur Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Orzo and Bulgur Salad.

Bulgur is a cereal food made from several different types of wheat, and it has a light, nutty flavor. It is a common ingredient in many Turkish and Middle Eastern dishes. In this recipe, bulgur is combined with chopped vegetables, pasta, and dried cranberries to create a healthy and hearty salad. Serve chilled and topped with green onions and feta cheese.

Ingredients

1 cup bulgur
1 cup orzo
1/2 cup finely chopped celery
1/2 cup shredded carrot
1/2 cup chopped, seeded cucumber
1/2 cup dried cranberries
1/3 cup olive oil
1/4 cup balsamic vinegar
1/2 cup coarsely snipped fresh parsley
2 tablespoons finely chopped shallot
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1/4 cup chopped green onions
1/4 cup crumbled feta cheese

Directions

1. Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.

2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.

Recipe source BHG.com

More Salad Recipes

Tabbouleh
Curried Couscous Salad with Dried Sweet Cranberries
Tahini & yogurt potato salad 
Lebanese Fattoush Salad
Middle Eastern Eggplant Salad

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Lamb kofta with fattoush recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with fattoush recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with fattoush. 

Cooking Time 10 minutes

Ingredients (serves 4)

500g lean lamb mince
1/2 small brown onion, grated
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil cooking spray
2 pita breads, split in half
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 Lebanese cucumber, chopped
1 green capsicum, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juiced
1/2 teaspoon sumac spice

Method

1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.

2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.

3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.

4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.

Source
Super Food Ideas - November 2005, Page 32
Recipe by Tracy Rutherford


 Lamb kofta with quke salad & saffron yoghurt recipe - Lamb Kofta Recipe - Lebanese Fattoush Salad with Grilled Chicken

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Lamb and Olive Skewers with Cucumber Salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and Olive Skewers with Cucumber Salad Recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb and Olive Skewers with Cucumber Salad.

Cook Time: 8 min
Level:  Easy
Yield: 4 servings

Ingredients

3 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley, freshly chopped
1 teaspoon garam masala
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean lamb meat, cut in 1-inch cubes
16 garlic stuffed green olives
16 cherry tomatoes
4 pita pocket bread, for serving
Cucumber Salad, recipe follows
Store-bought tzatziki sauce, for serving
Special equipment: 8 (10-inch) bamboo skewers, soaked in water for about 30 minutes

Directions

Light broiler. Line a baking sheet with foil and set aside.

In a medium bowl, combine oil, parsley, garam marsala, garlic salt, pepper, and cubed lamb, mix thoroughly to coat all lamb cubes.

To make skewers, alternate lamb, tomato and olives. Finish with a piece of lamb so that there are 3 cubes of lamb per skewer. Place skewers on prepared baking sheet. Broil 4 to 6 inches from heat source for 2 minutes per side for 8 total minutes.

Serve skewers hot with pita bread, Cucumber Salad and tzatziki sauce.

Serving Ideas: Rosemary skewers would be fantastic with these kebabs. Be sure to wrap exposed rosemary leaves with foil to keep from burning.

Cucumber Salad

1 large cucumber, peeled and diced into 1/4-inch cubes
1 medium onion, diced
1/4 cup feta cheese, crumbled
3 tablespoons zesty Italian dressing
Salt and freshly ground black pepper

In a medium bowl combine all ingredients and toss to combine. Serve with lamb skewers.

Recipe courtesy Sandra Lee, 2008 

Middle Eastern spiced lamb and vegetable skewers - Baked chicken & lamb skewers - Lamb skewers

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Moroccan aubergine & chickpea salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan aubergine & chickpea salad Recipe. Enjoy tasty Middle Eastern 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.

Easy
Serves 4 - 6
Preparation time 15 mins
Cook time 20 mins
Vegetarian
Vegetarian, Super healthy

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.

Chicken & chickpea tabouli salad - Quick Chickpea Spread Recipe - Moroccan Chickpea and Lentil Soup ٌRecipe

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Moroccan-Spiced Carrot Soup

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-Spiced Carrot Soup Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan-Spiced Carrot Soup.

Soup at a stand-up affair? It’s possible—and perfectly elegant —when you serve it in demitasse cups or shot glasses. Recipe from Gisele Perez, Small Pleasures Catering, Los Angeles.

Ingredient list

Serves 10 (makes 30 demitasse servings)

2 Tbs. unsalted butter
2 large onions, chopped (about 3 cups)
2 large red bell peppers, diced (about 3 cups)
8 cloves garlic, minced (2 1/2 Tbs.)
3 medium-size carrots, diced
1 small russet potato, peeled and diced (about 1 cup)
6 cups low-sodium vegetable broth
1 1/4 cups tomato sauce (about 10 oz.)
2 1/2 tsp. harissa
2 tsp. fresh thyme leaves, plus more for garnish
Crème fraîche, for garnish 

Directions

1. Melt butter in large saucepan over medium heat. Add onions, peppers and garlic, and sauté 3 to 5 minutes, or until soft, stirring often. 

2. Add carrots and potato and cook 4 to 5 minutes more, or until potatoes begin to brown.

3. Add broth, tomato sauce, harissa and 2 tsp. thyme. Reduce heat to medium-low and simmer 30 minutes, or until potatoes and carrots are soft.

4. Transfer mixture in small batches to blender or food processor, or use an immersion blender, and purée until smooth. Season to taste with salt and pepper. Serve hot in demitasse cups or shot glasses, garnished with crème fraîche and thyme leaves, if desired.

Nutritional Information
Per DEMITASSE SERVING:

Calories 30
Protein 1g
Total Fat 1g
Carbs 5g
Cholesterol 2mg
Sodium 141mg
Fiber 1g
Sugar 2g

Vegetarian Times Issue: May 1, 2006   p.84 

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