Pomegranate, feta, cucumber and mint salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pomegranate, feta, cucumber and mint salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Pomegranate, feta, cucumber and mint salad.



This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour. The ground dark red berry can be found in Middle Eastern shops and good delis.



Ingredients



2 pomegranates

200g feta

2 Lebanese cucumbers, diced small

1/2 red onion, thinly sliced

1/3 cup mint leaves, roughly chopped

1/3 cup coriander leaves, roughly chopped

2 tsp sumac (optional)

1 tbsp red wine vinegar

3 tbsp extra-virgin

olive oil

Salt



Method



Break open pomegranates and remove seeds. Crumble feta (I prefer to use Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.

To serve



When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.



Serves 4-6.



More salad recipes



Orzo and Bulgur Salad

Lamb salad with tzatziki recipe 

Lamb kofta with quke salad & saffron yoghurt 

Lebanese Fattoush Salad with Grilled Chicken

Dill hummus (houmous) with green vegetable salad



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Haloumi with basil and tomato recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Haloumi with basil and tomato Recipe. Enjoy the Turkish Cuisine and learn how to make Haloumi with basil and tomato.



Walking into my local Turkish grocer recently, I paused to absorb the heady atmosphere of approaching summer. I left with a big bundle of basil, mint and dill, some ripe tomatoes and haloumi cheese, which found their way into dinner that night.



Ingredients



2 x 250g pieces of haloumi cheese (a very good one is the Pittas brand from Cyprus)

half a small red onion, thinly sliced

3 ripe tomatoes, chopped

½ cup basil leaves, torn

2 heaped tsp sumac*

salt and pepper

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

flour for dusting

4 tbsp olive oil

juice of half a lemon



*Ground sumac, a berry with a tangy, lemony flavour, can be found in Middle Eastern foodstores.



Method



Cut the haloumi into 2cm thick slices.Make a salad from the onion, tomatoes, basil and sumac, and dress with salt, pepper, extra virgin olive oil and vinegar and set aside.



Heat a non-stick or heavy-based pan. Lightly dust the cheese in flour and shake off excess. Pour olive oil into the pan and add slices of the haloumi. Cook very quickly until golden on both sides, then remove to a platter.



Squeeze over some lemon juice, then scatter the salad over and serve.



More Turkish Recipes



Turkish lamb pizza with pumpkin & lentils recipe 

Turkish Bread Pizza Recipe 

Turkish Doughnuts with Rose Hip Syrup 

Roasted chicken with creamy walnut sauce 

Avocado Dip



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Orzo and Bulgur Salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Orzo and Bulgur Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Orzo and Bulgur Salad.



Bulgur is a cereal food made from several different types of wheat, and it has a light, nutty flavor. It is a common ingredient in many Turkish and Middle Eastern dishes. In this recipe, bulgur is combined with chopped vegetables, pasta, and dried cranberries to create a healthy and hearty salad. Serve chilled and topped with green onions and feta cheese.



Ingredients



1 cup bulgur

1 cup orzo

1/2 cup finely chopped celery

1/2 cup shredded carrot

1/2 cup chopped, seeded cucumber

1/2 cup dried cranberries

1/3 cup olive oil

1/4 cup balsamic vinegar

1/2 cup coarsely snipped fresh parsley

2 tablespoons finely chopped shallot

1 teaspoon sugar

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon fennel seeds, crushed

1/4 teaspoon pepper

1/4 cup chopped green onions

1/4 cup crumbled feta cheese



Directions



1. Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.



2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.



Recipe source BHG.com



More Salad Recipes



Tabbouleh

Curried Couscous Salad with Dried Sweet Cranberries

Tahini & yogurt potato salad 

Lebanese Fattoush Salad

Middle Eastern Eggplant Salad



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Lamb kofta with fattoush recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with fattoush recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with fattoush. 



Cooking Time 10 minutes



Ingredients (serves 4)



500g lean lamb mince

1/2 small brown onion, grated

1 garlic clove, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

olive oil cooking spray

2 pita breads, split in half

1 cup flat-leaf parsley leaves, chopped

1 cup mint leaves, chopped

1 Lebanese cucumber, chopped

1 green capsicum, chopped

2 tomatoes, chopped

3 green onions, sliced

2 teaspoons extra-virgin olive oil

1/2 lemon, juiced

1/2 teaspoon sumac spice



Method



1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.



2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.



3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.



4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.



Source

Super Food Ideas - November 2005, Page 32

Recipe by Tracy Rutherford





 Lamb kofta with quke salad & saffron yoghurt recipe - Lamb Kofta Recipe - Lebanese Fattoush Salad with Grilled Chicken



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