Green Coriander Salad (Salata Ducos) _ middle eastern recipes

3 tomatoes
Juice of 2 lemons
2 green chili peppers
salt
1/2 bundle fresh green coriander
Grill tomatoes on low heat; remove from the heat; peel, puree and place in a deep dish. Wash the coriander and chili pepper; chop them both, then grind, using a pestle and mortar. Add this mixture to the tomatoes, plus the salt and lemon juice. Mix and serve. Serves 4-6 persons.

Tabouleh (Parsley and Cracked Wheat Salad) _ middle eastern recipes

85 grams (3 oz., 1/2 cup) burghul
2 bunches flat-leaf parsley
(about 30 gr. before washing, or 1 1/2 cup chopped)
1 bunch fresh mint
(about 10 gr. before washing, or 1/2 cup chopped)
3 green onions or 1 small onion
1 large tomato
90 milliliters (3 oz., 6 Tbs.) lemon juice
60 milliliters (2 1/2 oz., 4 Tbs.) olive oil
salt
1 head romaine lettuce (optional)
Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green onions very fine. Dice the tomato. Combine all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth.

Oriental Green Bean Salad (Fasooleyah Khodra bi Zeit) _ middle eastern recipes

Saudi Arabia
1 pound green beans, fresh or frozen (cut into pieces, or French-cut)
2 onions, chopped
2 tbsp. olive oil
1 serrano chili, seeded and chopped
1/4 cup water
1/2 tsp. salt
juice of 2 lemons

If you are using fresh beans, steam them until crispy-tender. Drain.

Sauté the onions in the olive oil until softened and transparent.

Add the drained fresh green beans or the frozen beans and the chili, stirring to mix well. Sauté for 2 minutes.

Stir in the water and the salt and bring to a boil. Reduce the heat, cover, and steam for about 7 minutes, until the beans are tender. Uncover and raise the heat to evaporate as much of the water as possible.

Toss with the lemon juice. Taste and adjust seasoning. Serve at room temperature or slightly chilled

Salatat Bazinjan Eswed Bel-Filfil (Eggplant and Chili Pepper Salad)

4 eggplants
4 tomatoes (cut in rings)
3 green chili peppers
1/2 cup white vinegar
1/2 cup corn oil
1/2 t. ground black pepper
salt
Wash, peel, and cut the eggplant into medium sized rings. Put in a sieve, sprinkle with salt. Leave for half an hour, then wash off the salt and drain. Dry with towel and fry each piece on both sides until golden brown. Place on paper towels to soak up the excess oil. Fry the tomato rings. Place the eggplant, followed by tomato rings on a plate. Clean the chili peppers by cutting off the stalk and removing the seeds, Wash, dry, cut into rings and fry. Place on top of the tomato rings. Mix the vinegar, salt and pepper together and pour over the vegetable rings. Serve chilled.