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A collection of some of the most delicious and nutritious food recipes on the Net.

Thursday, November 19, 2009

Lebanese Tabouli Recipe

The Lebanese Tabouli recipe is an extremely healthy (thanks to parsley) and a delicious Mediterranean food recipe that is a departure from normal salad recipes; it is a vegetarian meal by itself.

Tabouli is prepared with cracked wheat (Bulgur, bulghur or burghul), tomatoes, green onions, olive oil, mint and lemon. The Lebanese Tabouli (also spelled Tabboule, Tabbouleh or Tabule) is a healthy appetizer that is famous and very rarely would it be missed from the Lebanese buffet.

It is usually consumed during hot summer days and Lebanese people like to eat Tabouli with crisp hearts of Romanian lettuce (used as a natural scooper), others use cabbage instead. It's so refreshing and there is no limitation as to when to eat it.

Ingredients for Lebanese Tabouli:

Tuesday, November 17, 2009

Stuffed Cucumber Recipe

The stuffed cucumber recipe is a weird type of a breakfast salad/appetizers since peaches are added to vegetables. However, this is what gives it a different and distinctive taste in the morning time. This recipe takes 5 minutes to prepare.

Stuffed Cucumbers Recipe Ingredients:

  • 1-2 large cucumbers
  • 4 yellow peaches
  • 1 soft celery rib
  • ¼ kilogram (9 ounces) Steamed Asparagus
  • 1-2 leafs of Romanian lettuce
  • 3 tablespoons plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon mayonnaise
  • Dash of salt and spices to taste
Method for Preparing the Stuffed Cucumbers:
  • Cut a triangle shape into the cucumber and scoop out the middle section (seeds) and the pulp with a spoon. Chop the triangular section to small cubes. Cut the peaches, asparagus, apple and the celery rib to small cubes.
  • In a separate bowel mix the mayonnaise, lemon juice and yogurt with salt and spices to make a dressing, then mix all the ingredients together with the dressing.
  • Place the lettuce leafs on top of the cucumber then add the mixed ingredients on top.
  • Serves 1-2 people.
Cook's Notes:
  1. When you're not in a mood for cooking, you should think about a raw diet . The stuffed cucumber for breakfast is a good quick solution .
  2. It is very easy and simple to prepare and for those who trying to lose weight or want to have a natural and healthy breakfast, use less mayonnaise and that would make the stuffed cucumber healthier.
Please don't hesitate to ask any question and do let others know what you think about this Stuffed Cucumber recipe in the comments below.

Thursday, November 12, 2009

Lebanese Salad Recipe

The Lebanese salad recipe is an appetizer with an exceptionally delicious taste and it is vegetarian’s meal. The Lebanese salad consists mainly of natural vegetables. It is a healthy refreshing appetizer and it is a subsidy for other types of Lebanese salads that take more time to prepare (The Lebanese salad takes less than 5 minutes to prepare).

Ingredients for the Lebanese Salad

:
  • ½ Romanian lettuce
  • 2-3 medium size tomatoes
  • 2 cucumbers
  • 1-2 small garlic cloves
  • 2 tablespoons olive oil
  • ½ fresh lemon (juice)
  • Dash of salt to taste
  • ½ teaspoon dried mint
Method for preparing the Lebanese Salad:
  • Peel the garlic cloves and add a dash of salt to a plastic bowel.
  • Crush the garlic cloves in the bowel using a pestle till all the salt gets absorbed by the garlic.
  • Slice the lettuce lengthwise then cut widthwise then add to the bowel.
  • Cut the tomatoes into cubes then add to the bowel.
  • Cut the cucumbers into four quarters (length wise).
  • Taste each cucumber to insure it is doesn’t have a bitterly taste.
  • Cut the cucumbers into small size cubes.
  • Add olive oil, lemon juice and the dried mint to the bowel.
  • Gently toss and mix the ingredient together.
It is highly recommended to serve this dish as an appetizer within 30 minutes after preparation since some vegetables such as tomatoes start to lose their vitamins and nutritives after that time.
  • Serves 3-4 people.
Cook's Notes:

  1. The Lebanese salad need not be restricted to the above vegetables. You may add more veggies as you may desire, but the unique taste is devoted to garlic, olive oil, and lemon juice. Don’t ignore these.
  2. A similar recipe can be prepared by adding 2 tablespoons of vinegar instead if oil.
Please don't hesitate to ask any question and do let others know what you think about this Lebanese Salad recipe in the comments below.

Saturday, November 7, 2009

Yogurt Salad with Cucumbers

A good and healthy Lebanese salad recipe consisting mainly of plain Yogurt and Cucumbers is rich with nutritious substances. This light salad recipe takes less than 10 minutes to prepare and is considered a healthy food.

Yogurt and Cucumbers Salad Recipe Ingredients:
  • 2-3 cucumbers.
  • 1 cup of plain yogurt.
  • 1-2 raw garlic cloves.
  • A dash of salt to taste.
  • 3 tea spoons of dried mint.
  • 8 table spoons of olive oil to taste.
Method for Preparing Yogurt and Cucumbers Salad:
  • Peel the garlic cloves and add a dash of salt to a bowel.
  • Crush the garlic cloves in the bowel using a pestle till all the salt is soaked by the garlic.
  • Cut the cucumbers into quarters (length wise).
  • Taste each cucumber to insure it doesn't have a bitterly taste.
  • Chop each cucumber diagonally to get thin quarter rings.
  • Add the chopped cucumbers to the crushed/mashed salty garlic bowl.
  • Add plain yogurt to the bowl.
  • Add 1-2 tea spoons of dried mint to the ingredients.
To make the Lebanese Yogurt and Cucumbers Salad, gently mix the ingredients in the bowel then sprinkle 1 tea spoon of dried mint on top of the salad and add olive oil on top as desired before serving.
  • Serves 1-2 people
Cook's Notes:
  1. The Cucumbers and Yogurt salad should be consumed immediately after preparation and it would have a superb taste if not chilled. In case it was chilled, bring it to room temperature before consuming.
  2. You may use garlic powder instead of garlic cloves but natural garlic cloves would taste better than garlic powder.
  3. If you don't have a pestle to crush the garlic cloves use the bottom of a mug (be careful.
  4. The Lebanese Yogurt Salad is an appetizer and can be consumed with plain pita bread.
  5. Read more about the Benefits of Cucumbers
Please don't hesitate to ask any question and do let others know what you think about this Lebanese Yogurt Salad with Cucumbers recipe in the comments below.

Friday, November 6, 2009

Rice Salad Recipe

Try this hearty Rice Salad recipe with fish fillet, fresh tomatoes and spices for a light night meal, it is healthly and simple. This recipe should take no more than 10-15 minutes to prepare.

Rice Salad Recipe Ingredients:
  • 2 cups of boiled rice.

  • 4 small tomatoes.

  • ¼ Kilogram (4 Ounces) cooked fish fillets, flaked.

  • 1 parsley bunch.

  • 1 green onion.

  • 1 table spoon of vinegar.

  • 1 tea spoon of mustard.

  • Salt and black pepper powder to taste.

  • 3 table spoons of oil.


Method for Preparing The Rice Salad Recipe:

  • Boil the rice and when cooked wash with cold water then drain it.
  • Cut the tomatoes and the fish fillet then add it to the rice bowel.
  • Chop the green onion and the parsley into tinny small pieces to garnish the rice bowel.
  • In a separate bowel, mix the vinegar, oil and the mustard with the salt and pepper and use it as a rice salad dressing.
  • Pour the rice salad dressing mixture on top of the rice bowel.

Cover the bowel and set it aside for ½ hour prior to serving.

  • The Rice Salad recipe serves 2 people.

Cook's Notes:

Please don't hesitate to ask any question and do let others know what you think about this Rice Salad recipe in the comments below.

Caviar and Eggs Salad

This Caviar and Eggs Salad recipe is a royal appetizer. It is a distinctive addition to any buffet table, this treat combination of caviar, eggs and vegetables would overwhelm your visitors with its impressive flavor and simplicity. It shouldn't take more than 15-20 minutes to prepare.

Caviar and Eggs Salad Ingredients:
  • 250 Grams (9 Ounces) Caviar
  • 8 boiled eggs
  • 1 cabbage
  • 1 red bell pepper
  • few olives
  • 1 cup of plain yogurt
  • 2 table spoons of mayonnaise
  • 1 tea spoon of mustard
  • 1 tea spoon lemon juice
  • Dash of salt and black powder pepper to taste

Method for Preparing the Caviar and Eggs Salad:

  • Cut the cabbage into quarters and distribute onto four serving plates.
  • Chop the red bell pepper to small pieces and each olive into two halves.
  • Chop the tomatoes into quarters and the cucumbers into rings.
  • Shred the carrots into small portions and set aside then cut the onion and the red pepper into rings.
  • Mix half the onion rings with the chopped tomatoes and mix the other half of the onion rings with the red pepper rings.
  • In a separate bowl add olive oil, lemon juice, yogurt, vinegar, salt, black pepper powder, and the chopped leaves then mix together to create a dressing.

Distribute each portion of the vegetable ingredients onto each serving plate and either pour the dressing on top of the vegetables' serving plates or serve it on the side. Decorate each vegetable plate with corn, olives, egg portions and Purslane.

  • The Caviar and Eggs Salad serves 4 people.

Cook's Notes:

Please don't hesitate to ask any question and do let others know what you think about this Caviar and Eggs Salad recipe in the comments below.

Belgium Salad

The Belgium Salad is considered a sensational dish that is refreshing and delicious. It is considered to be one of the most thriving creations of Belgium Salad recipes that one should try out.

The Belgium Salad Recipe Ingredients:

  • 1 cauliflower
  • 4 carrots size
  • 6 Artichokes
  • ¼ Kilogram (½ Pound) of Belgium cabbage
  • ¼ kilogram (½ Pound) of green peas
  • 4 table spoons of olive oil
  • 1 big chopped white onion
  • 4 table spoons of vinegar
  • 1 table spoons of mustard
  • dash of salt and black pepper powder to taste
  • few lettuce leaves un-boiled

Method for Preparing Belgium Salad Recipe:

Note: The vegetables should NOT be mixed after being cut.

Cut the cauliflower into small portions. Cut the carrots into four pieces lengthwise then cut it into two or three segments. Chop the onion into 8 to 12 portions. The Belgium cabbages are small and should be boiled without being cut. The Artichoke shall be cut into small pieces after being boiled. Half boil all the vegetables each independently in hot water.

In a separate bowel add olive oil, onion, vinegar, mustard, salt and black pepper powder then mix the ingredients together. Distribute the mixed ingredients on each of the half boiled vegetables separately. Decorate a large plate with Lettuce leaves then add the green peas in the middle and spread the rest of the vegetables around the green peas.

  • The Belgium Salad dish serves 2-4 people.

Cook's Notes:

Please don't hesitate to ask any question and do let others know what you think about this Belgium Salad recipe in the comments below.

Boiled Vegetable Salad

A good and healthy salad recipe consisting of boiled vegetable as the main ingredients may not only satisfy your hunger but it is rich in nutritious substances. This light salad recipe takes 10-15 minutes to prepare and is considered a recipe for healthy food.

Boiled Vegetable Salad Ingredients:

  • 1 boiled cauliflower
  • 2 boiled carrots
  • 1 full cup of boiled green peas
  • 1 full cup of green beans
  • 4 boiled potatoes of small size
  • 1 full cup of boiled mushrooms
  • 4 pieces of boiled red radish
  • 1 medium size boiled onion
  • 1 boiled egg
  • ½ small punch of fresh parsley
  • 4 table spoons of olive oil
  • 3 table spoons of vinegar
  • 1 table spoon of mustard
  • Few stuffed olives
  • Dash of salt and black pepper powder

Method for Preparing the Boiled Vegetable Salad:

Boil each ingredient separately then set it aside till it cools down. Chop the boiled ingredients and distribute onto the serving plates without mixing the boiled vegetable ingredients.

In a seperate bowel, add olive oil, vinegar, mustard, salt and pepper and mix them together. Pour the mixture on top of the boiled vegetable salad ingredients and decorate the plate with the stuffed olives.

Chop the fresh parsley leaves to extremely small pieces and sprinkle the chopped parsley on top of the serving plates then add a few parsley leaves around the edges of the serving plates to decorate it.

  • The Boiled Vegetable Salad serves 2-4 people.

Cook's Notes:

Please don't hesitate to ask any question and do let others know what you think about this Boiled Vegetable Salad recipe in the comments below.

Thursday, November 5, 2009

Mixed Vegetable Salad

A good and healthy vegetable salad could energize your day and would fill your stomach without making you feel hungry. The mixed vegetable salad recipe consists mainly of vegetables. It is nutritious and gives your body the energy you need.

This quick salad recipe takes less than 10-15 minutes to prepare and is considered a very healthy food especially for those who are on a diet. See below the ingredients for this mixed vegetable salad recipe.

Ingredients for Mixed Vegetable Salad:

  • 1 small cauliflower
  • 1 small cup of boiled corn
  • ½ kilogram (1 pound) tomatoes
  • 2 cucumbers
  • 6 carrots
  • 2 red pepper
  • 2 large onions
  • few olives
  • 1 fresh lemon (juice it)
  • 2 table spoons of mixed dried spices (mint, parsley, Radish, etc…)
  • 3 table spoons of olive oil
  • 3 table spoons of vinegar
  • ½ cup of yogurt
  • few leaves of purslane (Hindbeh/Baqleh)
  • 1 boiled egg cut into 4 portions
  • dash of salt and black powder pepper

Method for Preparing the Mixed Vegetable Salad:

Chop the cauliflower into small parts and boil it in salty water for about five minutes. Chop the tomatoes into quarters and the cucumbers into rings. Shred the carrots into small portions and set aside then cut the onion and the red pepper into rings.

Mix half the onion rings with the chopped tomatoes and mix the other half of the onion rings with the red pepper rings.

In a separate bowl add olive oil, lemon juice, yogurt, vinegar, salt, black pepper powder, and the chopped leaves then mix together.

Distribute each portion of the vegetable ingredients onto each serving plate and either pour the mixed dressing on top of the vegetable's serving plates or serve it on the side. Decorate each vegetable plate with corn, olives, egg portions and purslane.

  • The Mixed Vegetable Salad serves 2-4 people.
Cook's Notes:

Please don't hesitate to ask any question and do let others know what you think about this Mixed Vegetable Salad recipe in the comments below.
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