2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Salads are very common in the Arab world, but what distinguishes them from European ones are the spices. There are no rules for mixing them, and in most cases a large amount of them is added to salads.
Another characteristic of Arabic salads is that in their preparation, with the exception of coastal Arab countries, almost no fish is present as a product, but at the expense of it are very popular vegetable salads of eggplant, zucchini, bulgur and naturally a variety of spices and herbs them. Here's how to make 2 of the most famous Arabic salads:
Tabbouleh (bulgur salad)
Necessary products: 220 g bulgur, 3 lemons, 4 tomatoes, 110 ml olive oil, salt to taste, a few sprigs of fresh onion, fresh parsley and fresh mint
Method of preparation: The bulgur is soaked in enough water and cleaned. Allow to drain. The olive oil is mixed with the juice squeezed from the lemons and seasoned with salt. Peel a squash, grate it and cut it into small cubes. Mix with the chopped fresh spices. The bulgur is dried, poured into the tomato mixture and seasoned with olive oil and lemon juice. Stir again, leave for 10 minutes to absorb the spices, and serve.
Cumin-flavored salad
Necessary products: 2 eggplants, 2 tomatoes, 1 red sweet pepper, 1 hot pepper, 1 onion, 3 tbsp olive oil, 1 tsp cumin, 1 tsp red pepper, a few sprigs of fresh parsley and coriander, salt to taste
Method of preparation: Onions, tomatoes, aubergines and sweet peppers are cut into not very small cubes, and fresh parsley and corinander as finely as possible. Heat the olive oil and fry the onion, pepper and eggplant in it.
All products should acquire a golden color, then add tomatoes, finely chopped hot peppers and dry spices. Simmer for about 15 minutes and sprinkle with parsley and corinander. It stays for another 5 minutes, stir, pour into a suitable container, wait for it to cool and the salad prepared in this way is ready to serve.
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