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Fattoush (Arabic: فتوش; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. [1] [2] Fattoush is popular among communities in the Levant. [3] [4]
A salad made of fresh za'atar leaves (Arabic: سلطة الزعتر الأخضر, romanized: salatet al-zaatar al-akhdar) is also popular throughout the Levant. [9] The recipe is simple, consisting of fresh thyme, finely chopped onions, garlic, lemon juice, olive oil and salt.
Traditional Yemeni cooks prepare sahawiq using two stones: a large stone called marha' (مرهى) used as a work surface and a smaller one called wdi (ودي) for crushing the ingredients. Alternative options are a mortar and pestle or a food processor. [16] Yemenis sometimes add Pulicaria jaubertii. [17]
Some salads benefit from the dressing being stored separately from the rest of the salad. Similarly, keep crunchy toppings and add-ins like croutons and nuts separate and add to salad last to ...
Here is a simple 5-minute recipe for salad dressing using apple cider vinegar. Plus a simple list of the elements to make a great homemade salad dressing and vinaigrette from scratch.
Greek Creamy Garlic. Combine 1/2 cup of unflavored Greek yogurt, 1/4 cup of olive oil, minced garlic, mayonnaise, lemon juice, and salt and pepper to taste.
Hummus salad: Levant Is made of dry chickpea, soda carbonate, lemon juice, garlic, tahini, salt, olive oil, and cumin. [5] Malfouf salad: Levant Is made of cabbage, lemon juice, olive oil, garlic, salt and much fresh or dried mint. [6] [7] [8] Mechouia salad: Tunisia Tunisian salad of grilled vegetables: tomatoes, peppers, onions and garlic ...
Muhammara (Arabic: محمرة "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Lebanon, [1] but is also found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Lebanese cultural influence, as well as in Western Armenian cuisine. [2]
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