Arabic Salad

August 2nd, 2013 § 0 comments § permalink

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Serves 6

The secret to success of this classic Middle Eastern recipe is small/tiny uniform pieces. They catch the flavors better and ensure the exceptional fresh taste with the prefect ratio of flavors! Each region has their own variation of this recipe, my favorite is probably the Lebanese version which is very herbaceous.

Ingredients

4 small Persian cucumbers or 2 euro cucumbers, peeled and chopped fine (tiny cubes)
2 medium sized roma tomatoes, chopped fine (tiny cubes)
½ medium red onion, chopped fine (tiny cubes)
¼ cup fresh parsley leaves, chopped super fine
3 tablespoons lemon juice (more if you like it tangy)
3-4 tablespoons extra-virgin olive oil
1 teaspoon sumac (dried leaves in a powder) (optional but defiantly a strong component)
1 teaspoon salt and 1 teaspoon of peppers(more to taste)

Directions

Combine the cucumbers, romas, red onions and parsley in a large bowl and toss together to mix well. Add the lemon juice, olive oil and spices and toss again. Let stand about 5 minutes before serving. Serve cool but not cold!

Smokey Eggplant Mousse

October 14th, 2010 § 0 comments § permalink

Makes 3-4 cups.

INGREDIENTS

2 large eggplants
1 bulb of garlic, to use 4 cloves
Olive oil
Sea salt
1 teaspoon sumac
½ cup olive oil
2 teaspoons smoky Spanish paprika
1 teaspoon ground cumin
1 teaspoon toasted cumin seeds
¼ cup fresh Italian parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
Zest of one lemon, grated super fine
Juice of 1 lemon
Salt

PREPARATION

Prepare a Charcoal grill or pre heat a gas grill (charcoal grill gives a much smokier flavor). Cut the eggplants in half and brush with olive oil and sprinkle with salt and sumac. Place eggplant side down first and grill for a few minutes turning once until eggplant is tender. Place garlic right on grill to cook until tender. Allow to cool and scoop out inside of eggplant and place in a blender. Place 4-5 cloves of garlic in the blender as well (remove skins first). Pour in olive oil and blend until light and fluffy or mousse consistency. Transfer to a bowl and gently mix in spices and herbs.

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