Salads

 

Za’atar is the Arabic name for the perennial herb called wild thyme, or Lebanese oregano. It was once gathered in the wild, but due to increasing demand, it is now cultivated. Farmers grow the certified organic za’atar plants from seed in greenhouses and typically harvest in September or October. Green Wild Thyme Makes a Very Healthy Salad! Thyme has many health benefits and an intense flavor

INGREDIENTS

1 Bunch of Green Wild Thyme

1 very small Onion, (yellow or white) finely chopped

1/3 Bunch of Green Onions, finely chopped

Juice from 1 Freshly Squeezed Lemon

2 tsp. of Quality Olive Oil

a Dash of Salt

METHOD

Rinse then dry the wild thyme well.

Handpick its tiny green leaves, especially those at the top of the stems. Discard the stems.

Finely chop the green and white onions.

Mix it all with the freshly squeezed lemon juice, olive oil, a dash of salt, and enjoy!

Wild thyme has a strong bold flavor that tends to have a subtle hint of bitterness (aka healthy). We typically eat this salad with pita bread. 

NOTE

Zaatar has some truly impressive health benefits, including its ability to improve the immune system, boost skin health, build strong bones, increase circulation, clear out the respiratory tracts, soothe inflammation, boost energy, improve mood, aid memory, and treat chronic diseases.

 

Easy, fresh, and healthy salad! Very simple side dish. Sweet carrot & green beans salad is a delicate balance with the tangy lemon juice, drizzled generously with olive oil!!

3 – 4 Carrots, cut to strips

500g Fresh Green Beans, rinsed

2 – 3 Garlic Cloves, crushed

1 Lemon, squeezed

½ cup Extra Virgin Oil

Salt to taste

METHOD

Peel and cut the carrots to strips. Place them in a small cooking pan with enough water to cover the carrots. Add a pinch of salt and cook for 3 minutes starting from the point of boiling. Drain and drop them in iced water to stop the cooking process. Set aside.

Set a pot of salted water on stove and boil, while you are preparing the green beans by trimming the ends and cutting to smaller pieces. Wash the green beans and drop in the boiling water, cook for few minutes until barely tender. Remove and drain the green beans and immediately transfer to a bowl of ice water. This will keep the bright green color. Drain and pat dry.

In a salad bowl, place the crushed garlic, salt and lemon, stir until combined. Add the carrots and green beans, mix with the lemony mixture. Add the olive oil, and get generous with the olive oil for a richer taste.

Serve at room temperature.

 

 

Fattoush, a traditional Lebanese salad, is a delicious combination of fresh veggies, a bright citrus dressing, herbs, and toasted pita bread!!!

INGREDIENTS

For the toasted Arabic Bread

2 loaves Arabic Bread or Pita bread (toasted and broke into small pieces)

2 tbsp. Olive Oil, (to coat the Bread)

I tsp. Sumac Powder, (to coat the Bread)

For the Salad

1 heart of Lettuce Leaves (shred by hand)

4 red Radish (cut into disk)

2 Red fresh Tomatoes (diced)

2 fresh Cucumbers (cut into disk)

1 small Green Bell Pepper (seeded and chopped)

Small bunch of green onions (both white and green parts chopped)

1 White Onion (cut to slices)

1/2 bunch parsley (largely shredded)

1/2 bunch fresh Mint (stems removed and keep the leaves in whole)

1/2 bunch Purslane leaves بقله (stems removed and keep the leaves in whole)

For the Dressing

1/2 cup freshly squeezed Lemon

2 cloves garlic (mashed)

3 tbsp. Pomegranate Molasses

2 tbsp. Sumac spice (separated)

1/2 tsp. Salt (or to your taste)

1/2 cup Olive Oil

Instructions

Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash. You could also soak them in cold water and a cup of white vinegar for a few minutes to kill any bacteria.

The real point of this salad is the toasted bread. It’s broken into pieces, brushed with 2 tbsp. of olive oil and one tbsp. of sumac, bake in the oven until it’s just a little bit crunchy and light brown. Put aside.

Chop the tomatoes into small chunks. Chop the cucumbers into disks. Chop radish into disks. Cut the Bell Pepper into small pieces. Chop white onion into thin slices. Cut the green onions to small pieces ((both white and green parts chopped). Shred the lettuce leaves with your hand. Cut the parsley to large pieces after removing the stems. Chop the Parsley leaves in thirds or halves, you don’t want them to be tiny or too large. Add Mint leaves in whole after removing the stems. Add Purslane leaves in whole after removing the stems.

To make the lime dressing, place all ingredients together in a small jar and shake it well to combine.

Mixing Fattoush Salad

Place all vegetable in a large bowl.

Pour the lime mixture over the veggies and mix gently. Mix immediately before serving so the salad doesn’t get soggy.

Finally, add the toasted pita bread on top of the salad, or just keep it on a side dish, then serve.