https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:24 +0000 MyBB https://twitchinkitchen.com/thread-492.html Fri, 19 Oct 2012 06:08:23 -0400 https://twitchinkitchen.com/thread-492.html I saw this recipe on TV yesterday morning and it looked so good I had to try it. I'm not a fan of babaganooj, but this looked amazing. It's relatively easy to make and it's an absolute explosion of flavor. This is some bold stuff.

The woman on TV making this has a cookbook called Modern Flavors of Arabia (by Suzanne Husseini). needless to say, I bought the book too.

Babagannoj Salad

calories per cup: 73.15 (round up to 74) - this does not include the bread. check your bag of pita bread for the calorie count as they vary by brand

Ingredients

• 4 medium Eggplants. I like the white ones.
  
• 1 Shallot, finely chopped
  
• 4 Scallions (green onion) - sliced thin and use only the white parts
  
• 20 Cherry tomatoes seeded & cut in quarters
  
• juice of 1 lemon
  
• 1/4 c parsley
  
• 1/4 c fresh mint
  
• 1/2 c walnuts - chopped and toasted
  
• Handful of pomegranate seeds
  
• pomegranate molasses (find this in Mid East stores)
  
• extra virgin olive oil
  
• 3 cloves of garlic, crushed fine
  
• sea salt
  

Pierce the eggplants all over with a fork and place them on a charcoal or gas grill over medium heat. If you don't have a grill you can use your broiler.
Keep turning them evenly to char the skin. It will blacken and begin to collapse after 25-30 minutes.
Remove and place in a colander or on a rack to drain some of the juices.

When cool enough, slice in half lengthwise. Peel away the charred skin and place in a colander to drain further.

While they are cooling, chop your scallions, shallots, mint and parsley. Toast your walnuts and get the seeds out of the pomegranate.
Cut up your cherry tomatoes.
Set all this aside for now.

Chop the eggplant into small chunks and place in a bowl.

Add the green onions, shallot, garlic, lemon juice and salt.
Lastly, add the tomatoes and toss gently, taking care not to mash the eggplant.

Sprinkle on the parsley and mint.

Spoon onto small serving plates, then scatter the walnuts on top garnish with the pomegranate seeds and drizzle a little pomegranate molasses on top. Drizzle the olive oil and serve immediately.

You can also put the whole thing on one large serving plate and have everyone just 'dig in'.

DO NOT OVERDOSE THE MOLASSES! The lemon juice and the pomegranate are both very tart, very strong flavors. You need to be careful you don't make them clash.

Serve with crostini (toasted Italian bread slices) or toasted pita wedges (like bruschetta).
*If you toast the pita wedges, cut the bread into wedges first, then toast and allow the tips to char a little. The char gives a wonderful flavor to the whole salad.

Click image for full size (better photo coming soon)
this was my first attempt at this salad and as you can see I managed to mash up the eggplants

  IMG_0895.JPG (Size: 1.28 MB / Downloads: 1) ]]> I saw this recipe on TV yesterday morning and it looked so good I had to try it. I'm not a fan of babaganooj, but this looked amazing. It's relatively easy to make and it's an absolute explosion of flavor. This is some bold stuff.

The woman on TV making this has a cookbook called Modern Flavors of Arabia (by Suzanne Husseini). needless to say, I bought the book too.

Babagannoj Salad

calories per cup: 73.15 (round up to 74) - this does not include the bread. check your bag of pita bread for the calorie count as they vary by brand

Ingredients

• 4 medium Eggplants. I like the white ones.
  
• 1 Shallot, finely chopped
  
• 4 Scallions (green onion) - sliced thin and use only the white parts
  
• 20 Cherry tomatoes seeded & cut in quarters
  
• juice of 1 lemon
  
• 1/4 c parsley
  
• 1/4 c fresh mint
  
• 1/2 c walnuts - chopped and toasted
  
• Handful of pomegranate seeds
  
• pomegranate molasses (find this in Mid East stores)
  
• extra virgin olive oil
  
• 3 cloves of garlic, crushed fine
  
• sea salt
  

Pierce the eggplants all over with a fork and place them on a charcoal or gas grill over medium heat. If you don't have a grill you can use your broiler.
Keep turning them evenly to char the skin. It will blacken and begin to collapse after 25-30 minutes.
Remove and place in a colander or on a rack to drain some of the juices.

When cool enough, slice in half lengthwise. Peel away the charred skin and place in a colander to drain further.

While they are cooling, chop your scallions, shallots, mint and parsley. Toast your walnuts and get the seeds out of the pomegranate.
Cut up your cherry tomatoes.
Set all this aside for now.

Chop the eggplant into small chunks and place in a bowl.

Add the green onions, shallot, garlic, lemon juice and salt.
Lastly, add the tomatoes and toss gently, taking care not to mash the eggplant.

Sprinkle on the parsley and mint.

Spoon onto small serving plates, then scatter the walnuts on top garnish with the pomegranate seeds and drizzle a little pomegranate molasses on top. Drizzle the olive oil and serve immediately.

You can also put the whole thing on one large serving plate and have everyone just 'dig in'.

DO NOT OVERDOSE THE MOLASSES! The lemon juice and the pomegranate are both very tart, very strong flavors. You need to be careful you don't make them clash.

Serve with crostini (toasted Italian bread slices) or toasted pita wedges (like bruschetta).
*If you toast the pita wedges, cut the bread into wedges first, then toast and allow the tips to char a little. The char gives a wonderful flavor to the whole salad.

Click image for full size (better photo coming soon)
this was my first attempt at this salad and as you can see I managed to mash up the eggplants

  IMG_0895.JPG (Size: 1.28 MB / Downloads: 1) ]]> https://twitchinkitchen.com/thread-464.html Sun, 11 Jul 2010 20:57:49 -0400 https://twitchinkitchen.com/thread-464.html This is the most common of all Arab salads. All the ingredients are cut very small. In fact, this is the original "chop salad" that has become popular over the last few years.

Don't prepare this too long before serving and dress it just before you're about to serve to your guests.

Salata Arabieh (arab salad)

Ingredients:

• 1 small or 1/2 large head of romaine lettuce
  
• 1 1/2 red onion or 9 scallions
  
• 2 small or 1 English cucumber
  
• 3 tomatoes
  
• 6 radishes, sliced thin
  
• 3 Tbsp chopped flat leaf parsley
  
• 1 Tbsp chopped fresh dill or chervil (optional. I adore it with the dill)
  
• 2 Tbsp chopped fresh mint (optional)
  

Dressing: Lemon & Mint Arabic Dressing

Shred the lettuce.
Chop the onions finely, and cut the vegetables into tiny pieces, using a very sharp knife. You can also use a food processor to save time.
Put all this in a bowl with the radishes and herbs.
Toss.


  arabian salad550.jpg (Size: 76.81 KB / Downloads: 0) ]]> This is the most common of all Arab salads. All the ingredients are cut very small. In fact, this is the original "chop salad" that has become popular over the last few years.

Don't prepare this too long before serving and dress it just before you're about to serve to your guests.

Salata Arabieh (arab salad)

Ingredients:

• 1 small or 1/2 large head of romaine lettuce
  
• 1 1/2 red onion or 9 scallions
  
• 2 small or 1 English cucumber
  
• 3 tomatoes
  
• 6 radishes, sliced thin
  
• 3 Tbsp chopped flat leaf parsley
  
• 1 Tbsp chopped fresh dill or chervil (optional. I adore it with the dill)
  
• 2 Tbsp chopped fresh mint (optional)
  

Dressing: Lemon & Mint Arabic Dressing

Shred the lettuce.
Chop the onions finely, and cut the vegetables into tiny pieces, using a very sharp knife. You can also use a food processor to save time.
Put all this in a bowl with the radishes and herbs.
Toss.


  arabian salad550.jpg (Size: 76.81 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-371.html Sun, 06 Apr 2008 10:22:32 -0400 https://twitchinkitchen.com/thread-371.html In the Middle East, Tabbouleh is believed to be the epitome of all salads. It is different from the salads familiar to the Western palate, and more difficult to prepare since it's main ingredients are very finely chopped. It may be utilized as an appetizer or a side dish with the entrée.

This salad is low fat, healthy and quite delicious. It has a 'light' flavor and will not make you feel like you gorged yourself if you eat too much!

When I was a child, it was a big deal for the women of the family to go out back in the yard and pick tender young grape leaves off the grape vine for this dish. You use the leaves as the 'fork' or 'spoon' to scoop up the salad and eat it. If you don't have a grape vine handy, Romaine lettuce or celery will do.

Burghul is a cracked wheat. You can buy it in the Goya section of the supermarket in the USA. It is labeled as
BULGAR WHEAT and comes in a plastic bag where they keep the beans.
If you have a Middle Eastern market near you, by all means, go there! They keep the better bulgar as it is ground finer.

And you thought parsley was for garnish!

---

Tabbouleh

Ingredients:
3/4 cup burghul
2 medium ripe but firm tomatoes, diced finely
1 cup finely chopped fresh scallions
2 large bunches of parsley, stems removed and leaves finely chopped
1 clove garlic, crushed
2 tablespoons finely chopped fresh mint leaves
1/4 cup extra virgin olive oil
1/4 cup (more or less to taste) lemon juice
about a dozen romaine lettuce leaves, or grape leaves, washed
salt and pepper to taste


Place the burghul in a bowl and cover with water. Let stand for 15 minutes. Drain, pressing well, in a strainer, then place in a mixing bowl.
Add the remaining ingredients except the lettuce leaves; mix thoroughly.
Line a salad bowl with the leaves, place the tabbouleh on top and serve.

note: this salad keeps very well, and any left over may be used the next day, as it does not become soggy or lose its taste.

6/20/10 - I finally remembered to take a picture of this gorgeous salad!

Click for full size:


  tabbouleh2048.jpg (Size: 317.46 KB / Downloads: 1) ]]> In the Middle East, Tabbouleh is believed to be the epitome of all salads. It is different from the salads familiar to the Western palate, and more difficult to prepare since it's main ingredients are very finely chopped. It may be utilized as an appetizer or a side dish with the entrée.

This salad is low fat, healthy and quite delicious. It has a 'light' flavor and will not make you feel like you gorged yourself if you eat too much!

When I was a child, it was a big deal for the women of the family to go out back in the yard and pick tender young grape leaves off the grape vine for this dish. You use the leaves as the 'fork' or 'spoon' to scoop up the salad and eat it. If you don't have a grape vine handy, Romaine lettuce or celery will do.

Burghul is a cracked wheat. You can buy it in the Goya section of the supermarket in the USA. It is labeled as
BULGAR WHEAT and comes in a plastic bag where they keep the beans.
If you have a Middle Eastern market near you, by all means, go there! They keep the better bulgar as it is ground finer.

And you thought parsley was for garnish!

---

Tabbouleh

Ingredients:
3/4 cup burghul
2 medium ripe but firm tomatoes, diced finely
1 cup finely chopped fresh scallions
2 large bunches of parsley, stems removed and leaves finely chopped
1 clove garlic, crushed
2 tablespoons finely chopped fresh mint leaves
1/4 cup extra virgin olive oil
1/4 cup (more or less to taste) lemon juice
about a dozen romaine lettuce leaves, or grape leaves, washed
salt and pepper to taste


Place the burghul in a bowl and cover with water. Let stand for 15 minutes. Drain, pressing well, in a strainer, then place in a mixing bowl.
Add the remaining ingredients except the lettuce leaves; mix thoroughly.
Line a salad bowl with the leaves, place the tabbouleh on top and serve.

note: this salad keeps very well, and any left over may be used the next day, as it does not become soggy or lose its taste.

6/20/10 - I finally remembered to take a picture of this gorgeous salad!

Click for full size:


  tabbouleh2048.jpg (Size: 317.46 KB / Downloads: 1) ]]> https://twitchinkitchen.com/thread-456.html Sun, 06 Apr 2008 10:22:32 -0400 https://twitchinkitchen.com/thread-456.html In the Middle East, Tabbouleh is believed to be the epitome of all salads. It is different from the salads familiar to the Western palate, and more difficult to prepare since it's main ingredients are very finely chopped. It may be utilized as an appetizer or a side dish with the entrée.

This salad is low fat, healthy and quite delicious. It has a 'light' flavor and will not make you feel like you gorged yourself if you eat too much!

When I was a child, it was a big deal for the women of the family to go out back in the yard and pick tender young grape leaves off the grape vine for this dish. You use the leaves as the 'fork' or 'spoon' to scoop up the salad and eat it. If you don't have a grape vine handy, Romaine lettuce or celery will do.

Burghul is a cracked wheat. You can buy it in the Goya section of the supermarket in the USA. It is labeled as
BULGAR WHEAT and comes in a plastic bag where they keep the beans.
If you have a Middle Eastern market near you, by all means, go there! They keep the better bulgar as it is ground finer.

And you thought parsley was for garnish!

---

Tabbouleh

Ingredients:
3/4 cup burghul
2 medium ripe but firm tomatoes, diced finely
1 cup finely chopped fresh scallions
2 large bunches of parsley, stems removed and leaves finely chopped
1 clove garlic, crushed
2 tablespoons finely chopped fresh mint leaves
1/4 cup extra virgin olive oil
1/4 cup (more or less to taste) lemon juice
about a dozen romaine lettuce leaves, or grape leaves, washed
salt and pepper to taste


Place the burghul in a bowl and cover with water. Let stand for 15 minutes. Drain, pressing well, in a strainer, then place in a mixing bowl.
Add the remaining ingredients except the lettuce leaves; mix thoroughly.
Line a salad bowl with the leaves, place the tabbouleh on top and serve.

note: this salad keeps very well, and any left over may be used the next day, as it does not become soggy or lose its taste.

6/20/10 - I finally remembered to take a picture of this gorgeous salad!

Click for full size:


  tabbouleh2048 -2.jpg (Size: 318.09 KB / Downloads: 0) ]]> In the Middle East, Tabbouleh is believed to be the epitome of all salads. It is different from the salads familiar to the Western palate, and more difficult to prepare since it's main ingredients are very finely chopped. It may be utilized as an appetizer or a side dish with the entrée.

This salad is low fat, healthy and quite delicious. It has a 'light' flavor and will not make you feel like you gorged yourself if you eat too much!

When I was a child, it was a big deal for the women of the family to go out back in the yard and pick tender young grape leaves off the grape vine for this dish. You use the leaves as the 'fork' or 'spoon' to scoop up the salad and eat it. If you don't have a grape vine handy, Romaine lettuce or celery will do.

Burghul is a cracked wheat. You can buy it in the Goya section of the supermarket in the USA. It is labeled as
BULGAR WHEAT and comes in a plastic bag where they keep the beans.
If you have a Middle Eastern market near you, by all means, go there! They keep the better bulgar as it is ground finer.

And you thought parsley was for garnish!

---

Tabbouleh

Ingredients:
3/4 cup burghul
2 medium ripe but firm tomatoes, diced finely
1 cup finely chopped fresh scallions
2 large bunches of parsley, stems removed and leaves finely chopped
1 clove garlic, crushed
2 tablespoons finely chopped fresh mint leaves
1/4 cup extra virgin olive oil
1/4 cup (more or less to taste) lemon juice
about a dozen romaine lettuce leaves, or grape leaves, washed
salt and pepper to taste


Place the burghul in a bowl and cover with water. Let stand for 15 minutes. Drain, pressing well, in a strainer, then place in a mixing bowl.
Add the remaining ingredients except the lettuce leaves; mix thoroughly.
Line a salad bowl with the leaves, place the tabbouleh on top and serve.

note: this salad keeps very well, and any left over may be used the next day, as it does not become soggy or lose its taste.

6/20/10 - I finally remembered to take a picture of this gorgeous salad!

Click for full size:


  tabbouleh2048 -2.jpg (Size: 318.09 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-93.html Sun, 06 Apr 2008 10:17:52 -0400 https://twitchinkitchen.com/thread-93.html
This potato salad is tasty and refreshing. It has no mayonnaise and will sit 'lighter' in your belly! Another excellent alternative for the hot summer months.

Warning: This is for a large batch! I don't know how to cook in small batches!

It is preferred not to use Idaho potatoes in this recipe because they cook up too 'fluffy'.

I like red skins for this and any white potato will do.
Also, peeling the skin is optional. I like to peel a strip off long ways, and then short way around each potato leaving some skin on them.

Lebanese Potato Salad

calories: 168 per cup (8oz)

12 servings (about)

Ingredients:
1- 5 pound bag of red potatoes or small white potatoes
1- fistful of chopped fresh Italian (broad-leaf) parsley
1 half fistful of chopped fresh mint
3- large sweet onions - uncooked (add or subtract onion to your liking)
1 cup or more lemon juice (fresh or any lemon juice will do. Keep extra handy for 'freshening up' as the 'taters soak up the juice when stored.)
Extra virgin olive oil
Salt and white pepper to taste

Boil potatoes until soft but not mushy.
Let them cool completely. You can cheat by soaking them in ice water when done.
Cut the potatoes into about 1/4 - 1/3 inch wedge slices
Cut the onion in half, slice into 1/4 inch strips and cut those in half.
Add the parsley. Add or subtract parsley to your personal taste.
Drizzle enough olive oil to cover the potatoes and onions and parsley.
Mix that all up to coat and then add the lemon juice, salt and pepper.
Mix it all again, and refrigerate until cold throughout.

Enjoy!


  PotatoSalad2048.jpg (Size: 221.78 KB / Downloads: 0) ]]>
This potato salad is tasty and refreshing. It has no mayonnaise and will sit 'lighter' in your belly! Another excellent alternative for the hot summer months.

Warning: This is for a large batch! I don't know how to cook in small batches!

It is preferred not to use Idaho potatoes in this recipe because they cook up too 'fluffy'.

I like red skins for this and any white potato will do.
Also, peeling the skin is optional. I like to peel a strip off long ways, and then short way around each potato leaving some skin on them.

Lebanese Potato Salad

calories: 168 per cup (8oz)

12 servings (about)

Ingredients:
1- 5 pound bag of red potatoes or small white potatoes
1- fistful of chopped fresh Italian (broad-leaf) parsley
1 half fistful of chopped fresh mint
3- large sweet onions - uncooked (add or subtract onion to your liking)
1 cup or more lemon juice (fresh or any lemon juice will do. Keep extra handy for 'freshening up' as the 'taters soak up the juice when stored.)
Extra virgin olive oil
Salt and white pepper to taste

Boil potatoes until soft but not mushy.
Let them cool completely. You can cheat by soaking them in ice water when done.
Cut the potatoes into about 1/4 - 1/3 inch wedge slices
Cut the onion in half, slice into 1/4 inch strips and cut those in half.
Add the parsley. Add or subtract parsley to your personal taste.
Drizzle enough olive oil to cover the potatoes and onions and parsley.
Mix that all up to coat and then add the lemon juice, salt and pepper.
Mix it all again, and refrigerate until cold throughout.

Enjoy!


  PotatoSalad2048.jpg (Size: 221.78 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-454.html Sun, 06 Apr 2008 10:13:14 -0400 https://twitchinkitchen.com/thread-454.html and most of the rest of the Middle East

This salad is always in my refridgerator. It's wonderful, light and great as a side to any bbq meal in the summer months.

Cucumber and yogurt salad  

Ingredients:
1 or 2 seedless (english) cucumbers
1 small clove garlic, crushed
1/2 teaspoon mint, fresh or dried, fresh preferred chopped fine
1 large container plain Greek yogurt.  Don't use that non fat junk!

Peel cukes and slice into half 'moon' shapes
Place them in a strainer and sprinkle with 2 Tablespoons salt to make the water drain out, about an hour or so.
Rinse off the salt and pat dry.

Crush the garlic, chop the mint and place in a bowl with about 1/2 the yougurt. Stir well to get all the flavors in!
Toss in the cukes and mix with the yogurt. Add enough yogurt to cover & mix well.
Cover the bowl.
Place in the 'fridge and let cool for a couple of hours.
Serve with any dish.

Variations: beat 3 Tbsp extra virgin olive oil, 1 tbsp vinegar and 2 Tbsp chopped dillinto the yogurt.

For a cold soup, use regular, not strained yogurt and chop or grate the cucumber instead of slicing it.

A nice alternative is to use a mixture of sour cream and yogurt in equal amounts.

The Persian version, (which is nice and fragrant and called mast-o khiar) mixes in 3 - 4 Tbsp raisins and 1/2 cup chopped walnuts. Garnish with a few chopped or grated radishes and dried rose petals.

You can also make a nice dip using 1/2 and 1/2 yogurt and sour cream (use the Greek yogurt) and chopped dill. Serve this with pita chips.]]> and most of the rest of the Middle East

This salad is always in my refridgerator. It's wonderful, light and great as a side to any bbq meal in the summer months.

Cucumber and yogurt salad  

Ingredients:
1 or 2 seedless (english) cucumbers
1 small clove garlic, crushed
1/2 teaspoon mint, fresh or dried, fresh preferred chopped fine
1 large container plain Greek yogurt.  Don't use that non fat junk!

Peel cukes and slice into half 'moon' shapes
Place them in a strainer and sprinkle with 2 Tablespoons salt to make the water drain out, about an hour or so.
Rinse off the salt and pat dry.

Crush the garlic, chop the mint and place in a bowl with about 1/2 the yougurt. Stir well to get all the flavors in!
Toss in the cukes and mix with the yogurt. Add enough yogurt to cover & mix well.
Cover the bowl.
Place in the 'fridge and let cool for a couple of hours.
Serve with any dish.

Variations: beat 3 Tbsp extra virgin olive oil, 1 tbsp vinegar and 2 Tbsp chopped dillinto the yogurt.

For a cold soup, use regular, not strained yogurt and chop or grate the cucumber instead of slicing it.

A nice alternative is to use a mixture of sour cream and yogurt in equal amounts.

The Persian version, (which is nice and fragrant and called mast-o khiar) mixes in 3 - 4 Tbsp raisins and 1/2 cup chopped walnuts. Garnish with a few chopped or grated radishes and dried rose petals.

You can also make a nice dip using 1/2 and 1/2 yogurt and sour cream (use the Greek yogurt) and chopped dill. Serve this with pita chips.]]> https://twitchinkitchen.com/thread-455.html Sun, 06 Apr 2008 10:13:14 -0400 https://twitchinkitchen.com/thread-455.html and most of the rest of the Middle East

This salad is always in my refridgerator. It's wonderful, light and great as a side to any bbq meal in the summer months.

Cucumber and yogurt salad

Ingredients:
1 or 2 seedless (english) cucumbers
1 small clove garlic, crushed
1/2 teaspoon mint, fresh or dried, fresh preferred chopped fine
1 large container plain Greek yogurt. Don't use that non fat junk!

Peel cukes and slice into half 'moon' shapes
Place them in a strainer and sprinkle with 2 Tablespoons salt to make the water drain out, about an hour or so.
Rinse off the salt and pat dry.

Crush the garlic, chop the mint and place in a bowl with about 1/2 the yougurt. Stir well to get all the flavors in!
Toss in the cukes and mix with the yogurt. Add enough yogurt to cover & mix well.
Cover the bowl.
Place in the 'fridge and let cool for a couple of hours.
Serve with any dish.

Variations: beat 3 Tbsp extra virgin olive oil, 1 tbsp vinegar and 2 Tbsp chopped dillinto the yogurt.

For a cold soup, use regular, not strained yogurt and chop or grate the cucumber instead of slicing it.

A nice alternative is to use a mixture of sour cream and yogurt in equal amounts.

The Persian version, (which is nice and fragrant and called mast-o khiar) mixes in 3 - 4 Tbsp raisins and 1/2 cup chopped walnuts. Garnish with a few chopped or grated radishes and dried rose petals.

You can also make a nice dip using 1/2 and 1/2 yogurt and sour cream (use the Greek yogurt) and chopped dill. Serve this with pita chips.

EDIT - 6/25/10: I just made my first food video! I've appended this along with the variations to this post. I think I did pretty good with only one blooper in there!

http://twitchinkitchen.com/videos/CYsalad2.flv]]> and most of the rest of the Middle East

This salad is always in my refridgerator. It's wonderful, light and great as a side to any bbq meal in the summer months.

Cucumber and yogurt salad

Ingredients:
1 or 2 seedless (english) cucumbers
1 small clove garlic, crushed
1/2 teaspoon mint, fresh or dried, fresh preferred chopped fine
1 large container plain Greek yogurt. Don't use that non fat junk!

Peel cukes and slice into half 'moon' shapes
Place them in a strainer and sprinkle with 2 Tablespoons salt to make the water drain out, about an hour or so.
Rinse off the salt and pat dry.

Crush the garlic, chop the mint and place in a bowl with about 1/2 the yougurt. Stir well to get all the flavors in!
Toss in the cukes and mix with the yogurt. Add enough yogurt to cover & mix well.
Cover the bowl.
Place in the 'fridge and let cool for a couple of hours.
Serve with any dish.

Variations: beat 3 Tbsp extra virgin olive oil, 1 tbsp vinegar and 2 Tbsp chopped dillinto the yogurt.

For a cold soup, use regular, not strained yogurt and chop or grate the cucumber instead of slicing it.

A nice alternative is to use a mixture of sour cream and yogurt in equal amounts.

The Persian version, (which is nice and fragrant and called mast-o khiar) mixes in 3 - 4 Tbsp raisins and 1/2 cup chopped walnuts. Garnish with a few chopped or grated radishes and dried rose petals.

You can also make a nice dip using 1/2 and 1/2 yogurt and sour cream (use the Greek yogurt) and chopped dill. Serve this with pita chips.

EDIT - 6/25/10: I just made my first food video! I've appended this along with the variations to this post. I think I did pretty good with only one blooper in there!

http://twitchinkitchen.com/videos/CYsalad2.flv]]> https://twitchinkitchen.com/thread-91.html Sun, 06 Apr 2008 10:10:15 -0400 https://twitchinkitchen.com/thread-91.html

Bread Salad
Fattoush

serves 6-8

Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. The old, traditional way was to moisten and soften the toasted bread with water and a little lemon juice before imbibing it further with the dressing, which made it deliciously soggy. Nowadays it is usual to put the bread in crisp like French croûtons. (I like the traditional way)

Ingredients:
1 1/2 Arab or pita breads
1 head romaine lettuce, cut into ribbons
3 medium sized, firm ripe tomatoes, cut into 1/2 inch pieces
3 small cucumbers, peeled, cut into thick slices
1 green bell pepper, seeded & cut into small slices
1 1/2 mild red or white onions, OR 9 scallions, chopped
Bunch of rocket leaves, torn
Bunch of purslane leaves or lamb's lettuce, torn
Small bunch of flat leaf parsley, chopped
A few sprigs of mint, shredded
5 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
Salt and pepper
1 tablespoon ground sumac. (if you can't find sumac, it can be omitted without changing the taste of the salad)

Cut open the breads and toast them under the broiler until they are crisp, turning them over once. Break them into small pieces in your hands.

Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley and mint.

For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper and sumac.

Just before serving, add the toasted bread and toss well with the dressing.

Variation:
For the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.

Yummy!

We would always keep a bowl of salad on our table and let every one keep picking at it through the meal. In our house, we never eat our salad with utensils, we do it Arab style with our fingers.]]>

Bread Salad
Fattoush

serves 6-8

Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. The old, traditional way was to moisten and soften the toasted bread with water and a little lemon juice before imbibing it further with the dressing, which made it deliciously soggy. Nowadays it is usual to put the bread in crisp like French croûtons. (I like the traditional way)

Ingredients:
1 1/2 Arab or pita breads
1 head romaine lettuce, cut into ribbons
3 medium sized, firm ripe tomatoes, cut into 1/2 inch pieces
3 small cucumbers, peeled, cut into thick slices
1 green bell pepper, seeded & cut into small slices
1 1/2 mild red or white onions, OR 9 scallions, chopped
Bunch of rocket leaves, torn
Bunch of purslane leaves or lamb's lettuce, torn
Small bunch of flat leaf parsley, chopped
A few sprigs of mint, shredded
5 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
Salt and pepper
1 tablespoon ground sumac. (if you can't find sumac, it can be omitted without changing the taste of the salad)

Cut open the breads and toast them under the broiler until they are crisp, turning them over once. Break them into small pieces in your hands.

Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley and mint.

For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper and sumac.

Just before serving, add the toasted bread and toss well with the dressing.

Variation:
For the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.

Yummy!

We would always keep a bowl of salad on our table and let every one keep picking at it through the meal. In our house, we never eat our salad with utensils, we do it Arab style with our fingers.]]>