SALATA
This is a light, refreshing Middle Eastern salad dressing that has been served at family functions since I was a baby.
Provided by Leslie
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 9
Number Of Ingredients 9
Steps:
- In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
- In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 27.8 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 148.2 mg, Sugar 3.2 g
HORIATIKI SALATA: GREEK SALAD
Steps:
- Wash and dry the tomatoes, cucumber and green pepper. Clean off the outer skin from the onion, wash and dry.
- Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings , removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
- Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss.
- Just before serving, place the feta on top of the salad, either as one slice or crumbled, and sprinkle the cheese with oregano (and pepper, if desired). Toss in some olives.
- Mix a little bit of oil with the water and drizzle over the top. Serve garnished with hot peppers.
Nutrition Facts : Calories 86 kcal, Carbohydrate 7 g, Cholesterol 17 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 292 mg, Fat 5 g, ServingSize 4 to 6 Servings (4-6 servings), UnsaturatedFat 2 g
TARAMOSALATA
Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Seafood
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
- Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.7 g, Cholesterol 139.6 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 456 mg, Sugar 3.1 g
PASTA WITH CARROT SAUCE AND RICOTTA SALATA
Soft, sweet carrots make the perfect pasta sauce in this easy weeknight dinner recipe. We cook them first, the blend them until smooth with tender leeks and heavy cream to make the most delightful sauce for any pasta shape. Be sure to keep the pasta al dente and top your finished dish with an ample shaving of ricotta salata cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
- Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
- Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.
Nutrition Facts : Calories 478, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 583 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Sugar 7 grams, Protein 14 grams
SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD
This recipe goes well with just about every middle eastern dish. Its very flavorful, one of my favorites. I make this at home, but I am not good at keeping measurements, so I snagged it off of the web and tweaked it, to the way I make it at home.*To spice it up you can also add chopped hot pepper to it as well*.
Provided by chef FIFI
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- *May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
- Dice up tomatoes and cucumbers and combine them together in a medium bowl.
- Place garlic, hot pepper and salt in a mortar.
- Smash until mushed.
- Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
- Add lemon in increments to achieve desired tartness.
- Stir the dressing until smooth and creamy.
- combine everything including garlic/hot pepper together making sure you have added the mint.
- Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
- Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
- Serve with a swirl of olive oil on top.
- Enjoy!
Nutrition Facts : Calories 380.5, Fat 29.1, SaturatedFat 4.1, Sodium 54.8, Carbohydrate 24.9, Fiber 7.2, Sugar 4.4, Protein 12.4
TURKISH CABBAGE SALAD (LAHANA SALATA)
We actually had this during our last trip to Turkey. This recipe is incredibly simple and easy to prepare - exactly as it is intended to be. Olives may be used as a garnish, if desired.
Provided by - Carla -
Categories Gumbo
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cabbage in half and discard the outer tough leaves and the inner core.
- Cut each half into quarters and wash under cold water.
- Place each quarter on its side and slice very thin slices with a sharp knife.
- Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
- Toss well with enough dressing to suit your taste and serve.
Nutrition Facts : Calories 50.3, Fat 0.2, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 11.7, Fiber 4.6, Sugar 6.3, Protein 2.2
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