MIDDLE EASTERN SPICED CHICKPEA SALAD
Recipe video above. The best Chickpea Salad I've ever had! Inspired by a recipe from "Jerusalem" by Yotam Ottolenghi, spiced chickpeas give this a wow factor and the Dressing is a beautiful lemon vinaigrette that is not as sharp as most lemon dressings.
Provided by Nagi | RecipeTin Eats
Time 10m
Number Of Ingredients 18
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavours to develop.
- Place chickpeas in a large bowl. Scatter over Spices, then toss to coat. The wetness of the chickpeas will make the spices stick.
- Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn't come off). Transfer into bowl and cool slightly.
- Combine the Salad Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.
- Top salad with chickpeas (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don't toss too much otherwise spice comes off chickpeas). Serve immediately.
- Great served with a dollop of yoghurt and pita bread to stuff the salad into.
Nutrition Facts : ServingSize 343 g, Calories 295 kcal, Carbohydrate 23.4 g, Protein 6.3 g, Fat 20.8 g, SaturatedFat 3 g, Sodium 263 mg, Fiber 6.2 g, Sugar 6.1 g
MIDDLE EASTERN PICKLED TURNIPS
Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat. They're the perfect side to your favorite gyro, falafel, roast chicken or kebab.
Provided by Sabrina Snyder
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- In a medium sized pot, add the water, Kosher salt and bay leaves.
- Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
- Let cool completely then add the vinegar.
- In a large container with a tight fitting lid, add your turnips and beets.
- Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
- Pour the liquid into the container.
- Let sit for 5 days.
- Before serving, they are best refrigerated.
- The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).
Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Sodium 2402 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MIDDLE EASTERN VINEGAR
Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.
Provided by Nyteglori
Categories Salad Dressings
Time P14DT1m
Yield 1 c
Number Of Ingredients 6
Steps:
- Pour vinegar over herbs. Cover tightly and steep 2-3 weeks.
- Strain into decorative bottle. Add a cinnamon stick for decoration.
Nutrition Facts : Calories 11.3, Fat 0.1, Sodium 1.4, Carbohydrate 3.8, Fiber 2.5, Sugar 1, Protein 0.4
MIDEASTERN PICKLES TWO RECIPES TURNIP AND CAULIFLOWER
After many many years of fiddling with these, they are finally just like the ones in the middle eastern restaurants. You can make lesser amounts by dividing the recipes in half, but I make the large jars because everyone loves them.
Provided by Leos Mom
Categories Very Low Carbs
Time 1h
Yield 1 large jar, 40 serving(s)
Number Of Ingredients 11
Steps:
- For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet.
- Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks.
- For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
- Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks.
MIDDLE EASTERN SALAD
A Chatelaine Food Express Quickies recipe. This could be a side dish salad or a light vegetarian entree. Posted for ZWT6
Provided by Dreamer in Ontario
Categories Lentil
Time 15m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk olive oil with red wine vinegar, Dijon and salt.
- Stir in lentils, tomatoes, cucumber, onion, garlic and dill or coriander.
- Serve with feta or goat cheese crumbled over top.
Nutrition Facts : Calories 346.9, Fat 15.5, SaturatedFat 6.7, Cholesterol 33.4, Sodium 746.2, Carbohydrate 35.4, Fiber 12.1, Sugar 7.4, Protein 18.7
BEST MIDDLE EASTERN SALAD DRESSING
Provided by Rebecca Lindamood
Number Of Ingredients 5
Steps:
- Peel and roughly chop the garlic cloves. Sprinkle the salt over the garlic and use the broad side of your knife alternately to squash the garlic and chop the garlic until a thick paste forms. Add that to a half pint sized mason jar along with the remaining dressing ingredients. Screw the lid tightly in place, and shake hard. Refrigerate until ready to dress your salad.
FALAFEL RECIPE
One of the incredible street foods of the Middle Eastern world, this falafel recipe is the authentic one to try.
Provided by Chef Tariq
Categories Mezze
Number Of Ingredients 16
Steps:
- Soak chickpeas overnight in a generous amount of water.
- Drain chickpeas and add to a food processor.
- Add all other ingredients to the chickpeas.
- Process until well mixed and mixture resembles coarse wet sand.
- Use a falafel scooper or shape into balls using your hands.
- Deep fry until golden brown.
- Drain on paper towels.
- Serve while hot.
Nutrition Facts : Calories 47 kcal, Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 109 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
MIDDLE EASTERN SALAD WITH ZA'ATAR DRESSING
I have been making this salad for DH for a while now. The time listed does not include the refrigerating time.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the ingredients together for the dressing in a small glass bowl.
- Mix the vegetables together in a larger bowl. (I cut the artichokes hearts in half before adding them to the salad).
- Pour the dressing over the salad. Stir to coat then refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 567.6, Fat 29.8, SaturatedFat 4.1, Sodium 1014.1, Carbohydrate 65.3, Fiber 15.7, Sugar 4.8, Protein 14.9
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