GRILLED LEBANESE FLATBREAD
This recipe is a flatbread that's somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily of flour, water and yeast. And, like any leavened bread, it requires some rising, though no more than an hour.
Provided by Mark Bittman
Categories project, side dish
Time 1h30m
Yield 8 breads
Number Of Ingredients 6
Steps:
- Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
- Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
- Cut the dough into 8 equally sized pieces and roll each one out until it's about 6 inches in diameter; don't worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with the za'atar, if you'd like. Serve immediately.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 115 milligrams, Sugar 1 gram
LEBANESE LEMON SALAD DRESSING
Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish. It is very tangy but absolutely yummy.
Provided by Laura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 2.4 g, Fat 18.7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 320.5 mg, Sugar 0.5 g
GRILLED LEBANESE SALAD
Amazingly, even our kids eat their greens, herbs and garden veggies when they're prepared this way. Fresh and healthy never tasted more delicious. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Cut tomatoes and mushrooms in half; place in a large bowl. Cut onions and peppers into 1/2-in.-thick slices; add to bowl. Drizzle with 4 tablespoons oil and sprinkle with garlic salt; toss to coat., Place bread cubes in another large bowl. Drizzle with remaining oil. Sprinkle with thyme, oregano, salt and pepper; toss to coat. Thread on metal or soaked wooden skewers., Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Grill bread cubes, covered, over medium heat for 1 to 2 minutes or until toasted, turning occasionally., Coarsely chop the tomatoes, onions and peppers; place in a large bowl. Add the mushrooms, bread cubes, cucumber and basil; drizzle with vinegar and gently toss to coat.
Nutrition Facts : Calories 113 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ULTIMATE GRILLED & CHOPPED SALAD
Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
- For the salad: Preheat a grill or grill pan over medium heat.
- Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
- Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.
LEBANESE FATTOUSH SALAD WITH GRILLED CHICKEN
Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac-which grows wild all over Lebanon-adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing. From EatingWell: EatingWell for a Healthy Heart Cookbook.
Provided by kitty.rock
Categories < 60 Mins
Time 35m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- TO PREPARE SALAD:
- Preheat oven to 350°F
- Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac.
- Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
- Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl.
- Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
- TO PREPARE CHICKEN:
- Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper.
- Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.)
- Slice the chicken thinly and serve on top of the salad.
- NOTE:.
- The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
- DIETARY EXCHANGES: 1 starch, 1 vegetable, 1 fat, 3 lean meat (1 Carbohydrate Serving).
Nutrition Facts : Calories 286.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 454.6, Carbohydrate 19.9, Fiber 5.1, Sugar 5.4, Protein 30.4
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- Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
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