Egyptian Salad Food

EGYPTIAN SALAD

Steps:

• Cut all the peppers in half length wise and de-seed them.
• Cut all the peppers, length-wise, into 1/2 inch slices.
• In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
• Add tomato juice, cover and cook on med heat for 5-10 minutes.
• Add tomatoes, salt and pepper; cover and cook another 15 minutes.
• Add vinegar, cover and cook another 10-15 minutes.
• serve hot, cold or at room tempreture.
• Excellent side dish with almost anything.

EGYPTIAN CUCUMBER & TOMATO SALAD (SALATA BALADI)

Steps:

• Dice cucumbers and tomatoes into small pieces.
• In a large bowl add diced tomatoes, cucumbers, Italian flat leaf parsley, vinegar, lime juice, (red onion and jalapeño, if using), salt, and pepper.
• Rub the dried mint leaves in the palm of a hand to release the oils, and add them to the salad.
• Toss together until thoroughly combined.
• Season as desired, and serve cold.

EASY EGYPTIAN FETA SALAD

Steps:

• If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.
• Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour.
• Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
• In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.
• Combine the cucumber chunks with the cheese mixture.
• Sprinkle the salad with the mint.
• It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.

EGYPTIAN FATTET SALAD (LAYERED CHICKPEA SALAD)

Steps:

• Use a small mixing bowl and drain the yogurt for 1 hour in a strainer liner lined with cheese cloth.
• Place the soaked beans in a large pot of water and bring to a boil. Reduce heat, cover and simmer 1 1/2-2 hours or until beans are very soft.
• Separate each pita bread into two pieces and toast or bake in hot oven until browned and crisp.
• Lightly oil a serving platter. Once pita is cool enough to handle, break up into pieces and line the bottom of the baking dish.
• Drain the chickpeas and *RESERVE* the liquid. Coarsely puree *HALF* of the beans along with the juice of 1 lemon, 1 garlic clove, cumin and 1/2 cup cooking liquid. Add salt and adjust other seasonings if necessary.
• To the drained yogurt add the 3 garlic cloves, tahini (if using) and black pepper.
• Place about 1/2-3/4 cup of reserved cooking liquid in a measuring cup. Squeeze the remaining juice of half the lemon into the liquid. Lightly sprinkle the lemony liquid over the broken up pita bread pieces just until the bread is moistened but NOT drenched.
• Next top the moistened pita bread with the chickpea puree. Spread the remaining whole chickpeas over the puree. Drizzle about 2 tablespoons olive oil all over. Top with the yogurt mixture. Sprinkle with the pine nuts.
• Garnish with the fresh mint.
• NOTE: Salad is best eaten at the same meal as the dish does not store well.
• Yield: 6 servings for a meal or [may] serve more if served as an appetizer.

EGYPTIAN GARLIC YOGURT CUCUMBER SALAD

Steps:

• Empty yogurt into a small mixing bowl.
• Grate the half cucumber into yogurt.
• Using a garlic press, press the garlic into bowl.
• Add vinegar, chopped dill, salt and pepper to taste.
• Best when chilled for 30 minutes or so.
• Keeps great in fridge for a few days.
• Serve with warm pita bread for dipping.