Arab salads: the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In our article we want to talk about Arabic cuisine - one of the most sophisticated and diverse in the world. Arabic food is famous for its appetizing and satiety. Many dishes that have come down to us from northern Africa and the Middle East are not particularly exotic, but they have a rich aroma and taste. They are able to surprise even sophisticated people. In our article, we will provide recipes for the best Arabic salads.

Features of Arabic cuisine

Arab cuisine is a fairly broad concept, since it includes the culinary traditions of many countries - Egypt, Libya, Iraq, Syria, Lebanon, etc. Therefore, the range of dishes is very diverse. Arabs have always been famous for their amazing skills in creating amazing culinary masterpieces.

Many recipes appeared a very long time ago, their age is more than a thousand years. They were passed down from generation to generation along with customs. It's no secret that the Arabs pay close attention to spices. They know how to select incredibly subtle combinations of all kinds of seasonings and spices that transform the taste of familiar products beyond recognition. Unfortunately, we do not know how to use spices so skillfully to get culinary masterpieces. Many Arabicdishes have become incredibly popular around the world. Yes, and theme restaurants can be found in all countries. Many Arabic salads are also loved by people, and therefore are prepared by our hostesses. It is about them that we will discuss in our article.

Hearty salad with chicken fillet

Arabian salads are very diverse. Moreover, among them there are very light dishes, but there are also very satisfying options. The recipe we offer belongs to the second group due to the use of meat and other products.

Ingredients:

• cabbage (320 g),
• chicken fillet (470 g),
• s alt,
• three eggs,
• mayonnaise,
• cheese (170 g),
• onion greens,
• three potatoes,
• soy sauce,
• ground pepper.

It is worth saying that this Arabic salad recipe is adapted by our culinary specialists, since mayonnaise is used. All kinds of sauces are widely used in the national cuisine of the Arabs, but not mayonnaise.

The recipe for Arabic salad with cabbage and potatoes is surprisingly simple. Finely chop the cabbage and knead it well with your hands, adding quite a bit of s alt. We fill it with mayonnaise and put it on the bottom of a deep salad bowl.

Boiled chicken fillet finely chopped or disassembled by hand into individual fibers. We spread the meat on top of the cabbage and also grease with mayonnaise. The next layer is grated eggs. They also need to be seasoned with mayonnaise, but it is better to make a mesh of sauce so as not to disturb the airiness. finely choppeda large bunch of green onions and put in a salad. Moreover, this layer does not need to be filled with anything. Next, lay out the chopped cheese and apply the mayonnaise mesh.

The last layer is the most interesting and unexpected. We take potatoes and chop them on a special grater, which is used to prepare Korean carrots. If you do not have one, then you can cut the vegetable into thin slices. Next, thoroughly wash the potatoes and dry with a towel.

In a frying pan, heat the vegetable oil well, spread the potatoes and fry it, stirring regularly. When it becomes an intense golden hue, turn off the heat and put it on a paper towel to remove excess fat. Put the potatoes on top. From above it can be lightly poured with soy sauce and garnished with herbs. Arabic salad with cabbage and potatoes is ready. However, it is better to flavor it with sauce in your own plate so that the potatoes do not get wet and lose their properties.

Cucumber and tomato salad

Arabic salad with cucumbers and tomatoes is prepared very quickly, unlike the main Arabic dishes, which take five to six hours to prepare. This appetizer is usually served with hot dishes.

Ingredients:

• one tomato and one cucumber each,
• olive oil,
• parsley,
• pepper,
• spices and s alt.

My vegetables and cut into cubes, transfer them to a salad bowl and season with olive oil, adding chopped greens. S alt to taste andpepper. You can also add your favorite seasonings. The main feature of lettuce is that it cannot be stored for a long time. After standing on the table for more than twenty minutes, it turns into porridge due to the abundance of juice released.

Tomato and onion salad

We bring to your attention another light Arabic salad, which is prepared from just two components - onion and tomato. The dish turns out to be very juicy, despite the abundance of onions in it. Salad is usually served for dinner or breakfast with hummus or boiled eggs.

Ingredients:

• bow,
• a few tomatoes,
• olive oil,
• spices, s alt.

The Arabic salad is prepared in just a couple of minutes. We clean the onion from the husk and cut into cubes. Chop the tomatoes the same way. We shift the ingredients into a salad bowl, s alt to taste and add black pepper or other spices. Before serving, dress the salad with olive oil. By the way, it is customary for Arabs to eat salad not with forks, but to use pita (flat cake). This is not surprising, since the dish releases a lot of juice.

Salad with oranges

Very tasty salad of oranges and olives.

Ingredients:

• bulb,
• oranges (210 g),
• olives (60 g),
• spices,
• black pepper,
• olive oil.

The Arabic salad recipe is very simple. Peel oranges and cut into thin slices. Chop the onion into half rings. We rush the ingredients and season with olive oil. Add olives, from which you must first remove the seeds. Add spices, s alt and black pepper to taste.

Salad with cabbage and oranges

Arabic salad with cabbage and oranges is a great option for diet food. A light dish is perfect even for those people who prefer low-calorie food and watch their figure.

The Arabic cabbage salad recipe is very simple. The dish is prepared in minutes.

Ingredients:

• three apples,
• cabbage (320 g),
• two oranges and the same number of carrots,
• olive oil, lemon.

Finely chop the cabbage and rub the carrots. Oranges must be peeled, peeled and cut into medium-sized pieces. For an Arabic salad with cabbage, it is better to take red apples. Cut them into thin slices. Squeeze the juice from the lemon into a deep bowl. Pour half the lemon juice into a salad bowl, put apples in it and mix them. Then add cabbage, carrots, orange. Mix all ingredients and s alt. Dress the salad with a mixture of olive oil and the second half of lemon juice. The dish can be served with fish or meat. And he's good on his own.

Parsley salad

The Arabic parsley salad recipe is simple. The dish is very popular in the East. It is very nutritious, due to the fact that sesame paste is used for cooking. The appetizer is eaten with bread. It goes well with meat dishes.

Ingredients:

• several large bunches of parsley,
• four tbsp. l. sesame paste,
• fresh lemon juice.

Carefully wash and dry the parsley, then chop the leaves very finely. Add a couple of tablespoons of water and fresh lemon juice to the sesame sauce, mix and season with chopped greens.

Khalif salad

Recipes of Arabic salads with photos will help you navigate the national dishes of Eastern countries. Many of them are easy to prepare, and therefore they can completely replenish the arsenal of our hostesses.

Ingredients:

• three boiled potatoes,
• two boiled carrots,
• fresh cucumber,
• sugar,
• juice of one lemon,
• mayonnaise,
• orange and apple.

Peel the potatoes and cut them into slices, chop the carrots and cucumber as well. But the orange must be peeled and freed from the films, and then cut into slices. Apples can be cut into small pieces. We place all the products in a deep salad bowl and season with a sauce made from a mixture of mayonnaise, lemon juice and sugar. Transfer the salad to a deep dish and decorate with fruit on top.

Bean salad

In Arab countries, beans and lentils are often used for cooking. We bring to your attention an unusual salad with vegetables and beans.

Ingredients:

• carrots,
• beans (60 g),
• celery root,
• mustard dressing,
• lettuce,
• apple and s alt.

We sort the beans and wash them thoroughly, then pour boiling water over them and boil until tender. Carrots are also boiled and cut. Cut apples and celery root into strips. Cut lettuce leaves. We mix the products in a salad bowl and fill the dish with mustard dressing. Top it with apple slices.

Eggplant salad

Ingredients:

• fresh eggplant (480 g),
• lemon,
• tomato,
• walnuts (110 g),
• olive oil,
• vinegar (two tablespoons),
• s alt,
• parsley, celery and dill.

For the salad, we need to cook baked eggplant. We wash the vegetables, cut off the tails and bake on a baking sheet at a temperature of 180 degrees for about 25 minutes. The degree of readiness of the eggplant must be checked, they should become soft. After they cool down a bit, remove the skin from them and cut into pieces.

Garlic rub into a homogeneous mass and mix it with ground nuts (almonds, walnuts). Also add olive oil, pepper to the mass. Parsley and vinegar. Put eggplant, tomatoes and greens in a salad bowl. Top the salad with the prepared dressing. You can add your favorite spices. The finished dish must be covered with something on top and sent to the refrigerator for five hours. Before serving, the dish can be garnished with greenery branches and lemon flakes.

Algerian salad

Such a salad will be appreciated by lovers of spicy and spicy dishes.

Ingredients:

• a couple of fresh cucumbers,
• green olives (60 g),
• mint green,
• cilantro,
• bell pepper,
• apple cider vinegar (two tablespoons),
• pepper,
• olive oil,
• s alt.

Peppers and cucumbers cut into cubes. Olives must be taken pitted or removed by yourself. We combine all the ingredients in a salad bowl and season the finished dish with a mixture of vinegar, oil and pepper. Add chopped cilantro and mint to the salad.

Salad with olives

Ingredients:

• bunch of lettuce,
• one hundred grams of black and green olives,
• tomato,
• bulb,
• parsley,
• olive oil (three tablespoons),
• ground white pepper (pinch),
• ground rosemary.

A light green salad will appeal to absolutely everyone. Wash the lettuce leaves, dry them and chop finely. Add olives to the salad bowl, removing the seeds, chopped greens, onions, tomato cubes from them. Dress the salad with olive oil, do not forget to add rosemary and ground pepper.

Salad with spicy eggplant

Moroccan salad with spicy eggplant is incredibly delicious. It's also very easy to prepare.

Ingredients:

• two eggplants,
• as many tomatoes as
• garlic,
• parsley,
• ground pepper,
• coriander and cilantro,
• red pepper,
• ginger,
• s alt.

Eggplants are peeled and cut into cubes. You can soak vegetables in s alt water in advance to get rid of bitterness. Pour the chopped eggplants with water and boil over medium heat until tender. After we drain the water and throw the vegetables into a colander.

Remove the skin from the tomato and rub it. Also chop the garlic. We put the garlic and tomato mass in a saucepan, add s alt, ginger, chopped herbs, and vegetable oil. Simmer the resulting mass over low heat for about thirty minutes. After the sauce thickens, we shift the eggplants into it and bring the dish to readiness. The salad is served hot on the table. The dish goes well with the meat. And it's delicious on its own.

Tabouleh salad

Ingredients:

• bulgur (110 g),
• onion greens,
• parsley,
• mint,
• three tomatoes,
• olive oil,
• lemon.

Tabouleh salad is prepared on the basis of bulgur. Diet cereals are very common in eastern countries. It is widely used as a side dish for meat and fish dishes. It is worth noting that bulgur is nothing more than wheat, which is harvested during the period of milk maturity. Outwardly, the groats remotely resemble corn. And while cooking, it triples.

Bulgur Salad will suit absolutely everyone, especially a supporter of a he althy diet. Pour the cereal into a bowl and pour boiling water over it. Cover with a lid and leave for half an hour. It is recommended to use cookware with a thick bottom. Bulgur should evaporate, and all liquidsoak in.

Wash the parsley, then dry it and finely chop only the leaves. Grind the tomatoes into cubes, if they secrete a lot of excess juice, then it is better to drain it. We pick mint with our hands. Mix tomatoes, mint and herbs in a container, add bulgur. In a separate deep bowl, mix lemon juice, s alt, olive oil and beat the mass thoroughly until it turns white.

Pour the resulting sauce on top of our salad. If desired, it can be decorated with greens. The dish is served only cold and is a very nutritious and at the same time dietary snack.