In our article we want to talk about dishes of Arabic cuisine - one of the most sophisticated and diverse in the world. Arabic food is famous for its appetite and satiety. Many dishes that have come down to us from the north of 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 give recipes for the best Arabian salads.
Features of Arabian cuisine
Arabic 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 ability to create stunning 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 is 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 as to receive culinary masterpieces. Many Arabic dishes have become incredibly popular around the world. Yes, and themed restaurants can be found in all countries. Many Arab salads are also loved by people, and therefore are prepared by our hostesses. It is about them that will be discussed in our article.
Hearty Chicken Fillet Salad
Arabian salads are very diverse. Moreover, among them there are very light dishes, but there are also very satisfying options. Our recipe belongs to the second group due to the use of meat and other products.
Ingredients:
- cabbage (320 g),
- chicken fillet (470 g),
- salt,
- three eggs,
- mayonnaise,
- cheese (170 g),
- onion greens,
- three potatoes
- soy sauce,
- ground pepper.
It is worth saying that this recipe for Arabic salad is adapted by our culinary specialists, since mayonnaise is used. All kinds of sauces are widely used in the national cuisine of Arabs, but not mayonnaise.
The recipe for an 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 salt. We season it with mayonnaise and put it on the bottom of a deep salad bowl.
Finely chop the boiled chicken fillet or disassemble it by hand into separate fibers. We spread the meat on top of the cabbage and also lubricate it with mayonnaise. The next layer is the eggs crushed on a grater. They also need to be seasoned with mayonnaise, but it is better to make a net from the sauce so as not to disturb the airiness. Finely chop a large bunch of green onions and put in a salad. Moreover, this layer does not need to be refilled with anything. Next, spread the chopped cheese and apply the mayonnaise net.
The last layer is the most interesting and unexpected. We take the potatoes and chop them on a special grater, which is used to make Korean carrots. If you do not have one, then you can cut the vegetable into thin slices. Next, thoroughly rinse the potatoes and dry with a towel.
In a pan, thoroughly heat the vegetable oil, spread the potatoes and fry it, stirring regularly. When it gets an intense golden hue, turn off the fire and put it on a paper towel so that excess fat is gone. Put the potatoes on top. Top it with a little soy sauce and garnish with herbs. Arabic salad with cabbage and potatoes is ready. However, it is better to season it with sauce in its plate so that the potatoes do not get wet and do not lose their properties.
Cucumber and Tomato Salad
An Arabic salad with cucumbers and tomatoes is cooked very quickly, unlike the main Arabic dishes, which take five to six hours to cook. Such an appetizer is usually served with hot dishes.
Ingredients:
- one tomato and one cucumber,
- olive oil,
- parsley
- pepper,
- spices and salt.
My vegetables and cut into cubes, transfer them to a salad bowl and season with olive oil, adding chopped greens. Salt and pepper to taste. You can also add your favorite seasonings. The main feature of the salad is that it cannot be stored for long. Having stood on the table for more than twenty minutes, it turns into porridge due to the abundance of juice secreted.
Tomato and Onion Salad
We bring to your attention another light Arabic salad, which is prepared from only two components - onion and tomato. The dish is very juicier, despite the abundance of onions in it. Salad is usually served for dinner or breakfast with hummus or boiled eggs.
Ingredients:
- bow,
- some tomatoes
- olive oil,
- spices, salt.
An Arabic salad is being prepared in just a couple of minutes. Peel the onion and cut into cubes. Grind tomatoes in the same way. We transfer the ingredients to a salad bowl, salt to taste and add black pepper or other spices. Before serving, season the salad with olive oil. By the way, it is customary for Arabs to eat salad not with the help of forks, but use pita (tortilla). This is not surprising, since the dish gives off a lot of juice.
Salad with oranges
Very tasty is a salad of oranges and olives.
Ingredients:
- bulb,
- oranges (210 g),
- olives (60 g),
- spice,
- black pepper,
- olive oil.
The recipe for arabic salad is very simple. Peel the oranges and cut into thin slices. Grind the onion in half rings. We dismount the ingredients and season with olive oil. Add olives, from which you must first remove the seeds. To taste, put spices, salt and black pepper.
Salad with Cabbage and Oranges
Arabic salad with cabbage and oranges is a great option for a diet. A light dish is perfect even for those people who prefer low-calorie foods and follow the figure.
The recipe for arabic cabbage salad is very simple. The dish is cooked in minutes.
Ingredients:
- three apples
- cabbage (320 g),
- two oranges and as many carrots,
- olive oil, lemon.
Finely chop the cabbage, and rub the carrots. Oranges must be peeled, films removed, 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 plate. Pour half the lemon juice into the salad bowl, put apples in it and mix them. Then add cabbage, carrots, orange. Mix all ingredients and salt. We season the salad with a mixture of olive oil and the second half of lemon juice. The dish can be served with fish or meat. Yes, and in itself he is good.
Parsley salad
The recipe for an Arabian salad with parsley 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. 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.
Thoroughly wash and dry the parsley, then chop the leaves very finely. In a sesame sauce, add a couple of tablespoons of water and fresh lemon juice, mix and season the chopped greens.
Caliph Salad
Recipes of Arabian salads with photos will help you orient yourself in the national dishes of eastern countries. Many of them are easy to prepare, and therefore 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 potatoes and cut into slices, chop the carrots and cucumber. But the orange must be cleaned and freed from the films, and then cut into slices. Apples can be cut into small pieces. All products are placed in a deep salad bowl and seasoned with a sauce made from a mixture of mayonnaise, lemon juice and sugar. We shift the salad into a deep dish and decorate with fruits 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:
- carrot,
- beans (60 g),
- celery root,
- mustard dressing
- lettuce
- apple and salt.
We sort the beans and thoroughly wash, after which we fill it with boiling water and boil until cooked. Boil and chop the carrots. Apples and celery root shred straw. Cut lettuce leaves. We mix the products in the salad bowl and season the dish with mustard dressing. Top it can be decorated with apple slices.
Eggplant Salad
Ingredients:
- fresh eggplant (480 g),
- lemon,
- a tomato,
- walnuts (110 g),
- olive oil,
- vinegar (two tablespoons),
- salt,
- greens of parsley, celery and dill.
For salad, we need to cook baked eggplant. We wash the vegetables, cut 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 peel from them and cut into pieces.
Rub the garlic into a homogeneous mass and mix it with ground nuts (almonds, walnuts). Also in the mass add olive oil, pepper. Parsley and vinegar. In a salad bowl we lay out layers of eggplant, tomatoes and greens. Top with salad, pour cooked 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, you can decorate it with branches of greenery and lemon shavings.
Algerian salad
This salad will be appreciated by lovers of spicy and spicy dishes.
Ingredients:
- a couple of fresh cucumbers,
- green olives (60 g),
- peppermint greens
- cilantro
- bell pepper
- apple cider vinegar (two tbsp. l.),
- pepper,
- olive oil,
- salt.
Cut the pepper and cucumbers into cubes. Olives must be taken pitted or removed on their own. We combine all the ingredients in a salad bowl and season the finished dish with a mixture of vinegar with oil and pepper. Add chopped cilantro and mint to the salad.
Olive Salad
Ingredients:
- a bunch of lettuce leaves
- 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. We wash the lettuce leaves, dry them and finely chop. Add olives to the salad bowl, removing the seeds, chopped greens, onions, tomato cubes from them. Dress with olive oil, do not forget to add rosemary and ground pepper.
Eggplant Salad
Moroccan salad with spicy eggplant is incredibly tasty. Moreover, it is very easy to prepare.
Ingredients:
- two eggplants
- as many tomatoes
- garlic,
- parsley,
- ground pepper
- coriander and cilantro,
- Red pepper,
- ginger,
- salt.
Peel the eggplant and cut into cubes. You can withstand vegetables in salt water in advance to get rid of bitterness. Pour crushed eggplant with water and boil over medium heat until cooked. After draining the water and throw the vegetables in a colander.
Remove the peel from the tomato and rub them. We also chop the garlic. Put the garlic and tomato mass in a saucepan, add salt, ginger, chopped herbs, and vegetable oil. Stew the resulting mass over low heat for about thirty minutes. After the sauce has thickened, we transfer eggplant into it and bring the dish to readiness. The salad is served hot on the table. The dish goes well with meat. And in itself it is very tasty.
Taboule Salad
Ingredients:
- bulgur (110 g),
- onion greens,
- parsley,
- mint,
- three tomatoes
- olive oil,
- lemon.
Tabule salad is prepared on the basis of bulgur. Dietary 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 dairy maturity. Outwardly, croup remotely resembles corn. And during cooking, it increases three times.
Bulgur salad is suitable for everyone, especially a supporter of a healthy diet. Pour the cereal into the dishes and pour boiling water. Cover with a lid and leave on the floor for an hour. It is recommended to use dishes with a thick bottom. Bulgur must evaporate, and all the liquid is absorbed.
We wash the parsley, then dry and finely chop only the leaves. We chop the tomatoes into cubes, if they emit a lot of excess juice, then it is better to drain it. We dig up mint with our hands. In a container, mix tomatoes, mint and herbs, add bulgur. In a separate deep dish, mix lemon juice, salt, olive oil and thoroughly beat the mass until it turns white.
Pour our salad over the resulting sauce on top. If desired, it can be decorated with greens. The dish is served only in a cold form and is a very nutritious and at the same time dietetic snack.