Tabboule Page 2and 3

8/14/2019 Tabboule Page 2and 3

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SA

LADSParsley Salad

Artichoke and Mushroom Salad

Purslane and Cucumber Salad

Tunisian Salad

Beetroot and Sesame Paste Salad

Thyme Salad

Lima Beans Salad

Cucumber and Yoghurt Salad

Broad Beans and Artichoke

Salad

Cabbage and Tomato Salad

Mixed Green Salad

toasted Bread Salad
http://asck.pdf/


2/25

Parsley SaladAl Tabbouleh Allbnaniya

NDGC NGKCTabbouleh Libanaise

The most famous Lebanese salad,

made of: parsley, tomato, mint

and burghul. 5

40

1/4 cup burghul, fine cracked wheat2 cups finely chopped parsley1/2 kg (16 oz) firm red tomatoes,

washed and finely chopped1/2 cup finely chopped fresh mintleaves1/4 cup finely chopped onion1/2 cup lemon juice1 teaspoon salt (as desired)1/2 cup extra virgin olive oil

a dash of all spice (as desired)


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Wash chopped mint and parsleythen drain well.

Wash the burghul several times

and drain. Soak it in choppedtomatoes for 20 minutes.

Rub chopped onion with salt.Mix all ingredients in a bowl. Addolive oil and lemon juice, tossthe mixture well.

Serve Tabbouleh with crisp coslettuce leaves, or fresh cabbage

leaves.

Parsley Salad


4/25


A unique salad for artichoke

lovers. 4

10

500 g (16 oz) canned artichoke500 g (16 oz) canned mushrooms1/4 cup chopped parsley

2 cloves garlic, crushed with a dash ofsalt1/2 cup lemon juicea dash of olive oil

Sala tet a l -a rdichawke

maa a l - f i te rdyCltcCNyh

Salade Dart ichauts et

de Champignons


5/25

Wash canned ingredients. Placein a bowl.

Mix garlic, lemon juice, olive oil,

and parsley in the bowl.Serve accompanied by differentdishes.



6/25


Salatet al-bakla maa al

khyarcD]C NGC Nyh

Salade De Concombreset de Pourpier

A delicious and nutritious salad.

Perfect as a companion for many

main plates. 3

10

1 cup purslane leaves2 cucumbers, sliced into rings1/4 cup lemon juice

1/2 teaspoon salt1/4 cup olive oil


7/25

Mix well all the ingredients. Placein a serving platter. Serve.



8/25

Tunisian SaladSalata Tunisia

NiKC NyiCSalade Tunisienne

A delicious and nutritious salad

with striking colors. 5

20

2 red bell peppers, finely chopped2 green bell peppers, finely chopped2 cucumbers, finely chopped

1 spring onion, finely chopped2 mediumtomatoes, peeledand finelychoppeda dash of salta dash of ground white pepper1/2 cup lemon juice1/4 cup olive oil


9/25

Mix well all the ingredients.Serve immediately.

Tunisian Salad


10/25


Salatet al shamandar

bil-tahiniNYyDF c_ mCNyhSalade De Betteraves

Au Tahina

This salad is usually served with

seafood. 5

2060

1 kg (32 oz) beetroots, boiled till tender(about 1 hour)1/2 cup sesame paste

1/2 cup lemon juice1 tablespoon finely chopped freshparsley1 teaspoon salt (as desired)


11/25

Peel beetroots and cut intocubes.

Blend well sesame paste, salt,

lemon juice and parsley. Adjusttaste by water or lemon juice.

Pour over beetroot cubes andmix to coat.

Serve it as a side dish with fish.

Note: You can add minced onionto this salad. You can also

substitute beetroots with boiledand chopped swisschardsstems.



12/25

Thyme SaladSalatet alzaatar

alakhdardu\C dKqC NyhSalade De Thym Vert

A tasty appetizer.

2

15

1 bunch thyme1/4 cup lemon juice1/4 teaspoon salt

2 tablespoons olive oil1 small onion, finely chopped


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Pick thyme leaves, wash well,drain, squeeze with your hands.

Rub onion with salt well in a

bowl. Mix with lemon juice andolive oil. Add to thyme and tosswell.

Serve accompanied by differentgrilles.

Note: Adding 1 tablespoon of

pomegranate thickened juice tothis salad would give a specialtaste.

Thyme Salad


14/25

Lima Beans SaladSalatet al fasoulya al

baydaADuGC ADpDC NyhSalade Dharicots

Blancs

This appetizer is usually served

with main dishes. 5

1045

2 cups Lima beans (soaked for 1 night)2 cloves garlic, crushed with a dash ofsalt

1/4 cup lemon juice1/2 cup finely chopped fresh parsley1/2 cup extra virgin olive oil1/2 teaspoon salt


15/25

Wash beans and drain. Addwater to cover. Bring to a boilover medium heat. Reduce heatto low. Cover and simmer for 45minutes or till tender.Dressing: Mix well salt, garlic,lemon juice, oil and parsley.

Drain beans and pour dressingover.

Serve hot or cold.

Lima Beans Salad


16/25

Cucumber and Yoghurt SaladSalatet aL laban bil

khyarcD]DF GC Nyh

Salade De ConcombresAu Yogourt

A tasty refreshing salad, best

served with rice dishes. 6

20

500g (16 oz) cucumbers, diced3 cups yoghurt3 cloves garlic, crushed with a dash of

salt1 teaspoon salt (as desired)1 teaspoon dried ground mint1 cup water


17/25

Blend well yoghurt and water tillconsistent.

Add cucumber, garlic, salt andmint. Blend well.

Serve cold.

Cucumber and Yoghurt Salad

B d B d A i h k S l d


18/25

Broad Beans and Artichoke Salad

Salatet al Foul WalArdi Chawki

ltcCdu\CCNyhSalade De Fves et

Dartichauts

A delicious and easy to prepare

salad. 4

10

500 g (16 oz) artichoke (canned)1 cup green broad beans, peeled1/4 cup lemon juice

1/4 cup olive oil2 cloves garlic, crushed with a dash ofsalt

B d B d A ti h k S l d


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Wash aritchoke. Halve.

Place broad beans in centre of aserving bowl. Arrange around itthe artichoke halves.

Mix well garlic, lemon juice, andolive oil. Sprinkle lemon juicemixture over the broad beansand artichoke.

Broad Beans and Artichoke Salad

C bb d T t S l d


20/25

Cabbage and Tomato SaladSalatet al MalfoufxD yCCNyh

Salade De Chou

Raw cabbage, either green or

white, makes an excellent salad. 5

30

1/2 medium sized cabbage2 medium tomatoes, washed and sliced1/4 cup lemon juice or 3 tablespoons

vinegar2 cloves garlic, crushed with a dash ofsalt1 teaspoon salt (as desired)1/4 cup extra virgin olive oil

C bb d T t S l d


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Remove and discard the largerleaves from the cabbage,

then cut it lengthwise intoquarters. Cut each quarter into

long, very thin strips. Wash anddrain.

Mix well garlic with salt, lemonjuice and oil.

In a salad bowl, mix the cabbagestrips with garlic mixture.

Garnish with tomato slices and

serve.

Cabbage and Tomato Salad

Mi d G S l d


22/25

Mixed Green SaladSalatat Al Khoudar

N cDu]C Nyh

Salade Lgumire

A nutritious salad.

4

30

1/2 kg (16 oz) red tomatoes, cubed1/2 kg (16 oz) cucumbers, cut intorounds1/2 medium Cos lettuce, broken intosmall pieces1 green sweet pepper, coarselychopped1 medium sized onion, coarselychopped1/2 bunch purslane leaves, washed1/2 cup fresh mint leaves, washed

3 cloves garlic crushed with a dash ofsalt1/4 cup olive oil1/4 cup lemon juice1 tablespoon pomegranate thickenedjuice (optional)1 teaspoon salt (as desired)

Mixed Green Salad


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Put all vegetables in a bowl. Mixgarlic, olive oil, lemon juice, saltand pomegranate juice. Add tovegetables, toss well.

Serve immediately accompaniedby different dishes.

Mixed Green Salad

Toasted Bread Salad


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Toasted Bread SaladAl Fattoush

kKC

Fattouche

A delicious Lebanese salad

containing toasted bread,

parsley, tomato and other

vegetables.

5

30

1/2 Lebanese round bread (pitta), toasted3 medium firm tomatoes, washed andchopped3 slender cucumbers (250g\9 oz),washed and chopped3 medium radishes (250g\9 oz) (1 cup),washed and chopped4 spring onions, washed and coarselychopped1 medium onion (1/4 cup), roughlychopped

1/2 cup lemon juice2 cloves garlic, crushed with a pinch of salt1/2 teaspoon dried mint2 tablespoons vinegar1/2 cup olive oil1 cup coarsely chopped fresh mint leaves1 cup coarsely chopped parsley

1 cup small purslane leaves1/2 teaspoon ground sumac1/2 cup coarsely chopped sweet greenpepper1 teaspoon salt8 crisp cos (2 cups) lettuce leaves, torninto bite size pieces

Toasted Bread Salad


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Toasted Bread SaladBreak toasted bread into smallpieces and keep aside.

Wash the chopped mint, parsleyand purslane, then drain well.

Mix crushed garlic with salt, oil,vinegar, dried mint, lemon juiceand ground sumac and keepaside.

Put all ingredients in a servingbowl. Add toasted bread piecesand dress with garlic mixture,mix well.

Serve fattoush if you wishgarnished with additionaltoasted bread.

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