Best Egyptian Salad Recipes

EASY EGYPTIAN FETA SALAD

Steps:

• If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.
• Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour.
• Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
• In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.
• Combine the cucumber chunks with the cheese mixture.
• Sprinkle the salad with the mint.
• It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.

EGYPTIAN FAVA BEAN SALAD (WW)

Steps:

• Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
• In large mixing bowl, combine all ingredients.
• Toss well and serve at room temperature or warm slightly.
• EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
• PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.

EGYPTIAN EGG SALAD

Steps:

• Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
• Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
• Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.

EGYPTIAN GARLIC YOGURT CUCUMBER SALAD

Steps:

• Empty yogurt into a small mixing bowl.
• Grate the half cucumber into yogurt.
• Using a garlic press, press the garlic into bowl.
• Add vinegar, chopped dill, salt and pepper to taste.
• Best when chilled for 30 minutes or so.
• Keeps great in fridge for a few days.
• Serve with warm pita bread for dipping.

BANGAR BIL ZABADI - EGYPTIAN BEET SALAD

Steps:

• Cube the boiled beets.
• Cube tomatoes and cucumber.
• Finely mince garlic, combine with yoghurt and salt to taste.
• Combine yoghurt dressing with vegetables and chill for one hour before serving.

FASULYA BEEDA BARDA - EGYPTIAN WHITE BEAN SALAD

Steps:

• Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
• Drain cooked beans.
• Remove seeds from tomatoes, chop tomatoes.
• Thinly slice onion.
• Chop parsley.
• For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
• Combine cooled beans, tomatoes, onions, parsley and dressing.
• If it is too tart, add a little more olive oil.

POTATO AND GREEN BEAN SALAD, EGYPTIAN STYLE

Steps:

• Put the potatoes in a large saucepan, completely cover water and add salt.
• Bring to a boil.
• Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
• In a small bowl combine minced garlic with a pinch of salt and mash with the back of a spoon.
• Whisk in 3 tablespoons lemon juice.
• Add 4 tablespoons olive oil, pepper and cayenne, then whisk again.
• Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
• Peel them if you like, cut them in half and then into about 1/2 inch thick slices.
• Put them in a large bowl and add 3 tablespoons dressing and a sprinkling of salt and pepper.
• With a rubber spatula, fold together gently but thoroughly.
• Let potatoes cool to room temperature.
• Put the carrots in a saucepan of water, add salt and bring to a boil.
• Cover and simmer for 3 minutes.
• Add green beans and cook uncovered over medium-high heat for 5 minutes or until vegetables are just tender.
• Drain, rinse with cold water and drain thoroughly in a strainer.
• Add to the bowl of potatoes.
• Whisk the remaining dressing, pour it over the salad and fold it in.
• Add the green onions, mint and parsley and fold together lightly.
• Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
• Garnish with quartered hard boiled eggs.
• Serve at room temperature.

LENTIL SALAD IN OLIVE OIL WITH EGYPTIAN SPICES

Steps:

• In a small saucepan, heat 3 tablespoons of the olive oil over medium heat with the garlic. As soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside.
• Place the lentils in a medium saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from when you turned the heat on(or a little longer if you want them softer). Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter. Drizzle the remaining 1 tablespoon olive oil over the top.
• Serve at room temperature. Enjoy!

EGYPTIAN FAVA BEAN SALAD (BAGULA)

Steps:

• 1. If using DRIED beans: Drain beans and place in a 4-qt. saucepan, cover with water by 2″, and bring to a boil over high heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until tender, about 50 minutes. Note: You can also cook the beans in a crock pot or pressure cooker.
• 2. If using CANNED beans: Rinse beans well in a strainer. Set aside to drain.
• 3. Drain beans, and transfer to a bowl; add olive oil, parsley, dill, cumin, cinnamon, cardamom, bay leaf, garlic, lemon juice, salt and pepper; let sit for 30 minutes to meld flavors before serving. Best flavor @ room temperature.

EGYPTIAN SALAD

Steps:

• Cut all the peppers in half length wise and de-seed them.
• Cut all the peppers, length-wise, into 1/2 inch slices.
• In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
• Add tomato juice, cover and cook on med heat for 5-10 minutes.
• Add tomatoes, salt and pepper; cover and cook another 15 minutes.
• Add vinegar, cover and cook another 10-15 minutes.
• serve hot, cold or at room tempreture.
• Excellent side dish with almost anything.

BANGAR BIL ZABADI - EGYPTIAN BEET SALAD

Steps:

• Cube the boiled beets.
• Cube tomatoes and cucumber.
• Finely mince garlic, combine with yoghurt and salt to taste.
• Combine yoghurt dressing with vegetables and chill for one hour before serving.

EGYPTIAN BROWN BEAN SALAD

Steps:

• If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
• Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
• Stir "dressing", and pour over beans and toss lightly to coat.
• Gently fold in eggs and pickle, then serve.
• *We chilled this salad an hour more, then served.

EGYPTIAN TOMATO SALAD*

Steps:

• Combine ingredients, toss and serve within 2-3 hours.

EGYPTIAN TOMATO SALAD

Steps:

• 1. Chop the shallot and garlic as finely as is humanly possible - or just blitz to a pulp in a processor - and put in a small bowl with the oil, a pinch of salt and a grinding of pepper, and leave to steep while you blanche the tomatoes: that's to say, put them in a large bowl then pour boiling water over them so that they are hotly submerged. Leave for 5 minutes then tip into a colander and run under cold water. Using a sharp knife, peel off the skins (which is now easy), then cut these fuzzy spheres into slices, as thick or as thin as you like (I like them somewhere in the middle). Arrange the tomatoes in a dish and pour over the dressing, using your fingers to mix well. I find it easier to use one bowl for steeping purposes and another one, later, for serving. You can let the tomatoes sit like this for a good couple of hours. Yes, some liquid will collect, but the flavours will deepen wonderfully. 2. When you're ready to eat, either leave the dressed tomatoes in the bowl or decant to a new one, but either way, using your hands, turn them to coat, squeeze over some lemon juice, and sprinkle with Maldon salt and a tablespoon or so of freshly chopped chervil. Use another herb if you like, but there is one inflexible rule governing this salad: it must be served at room temperature. Leave it in the fridge until the last minute and all will be lost.

EASY EGYPTIAN FETA SALAD

Steps:

• If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.
• Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour.
• Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
• In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.
• Combine the cucumber chunks with the cheese mixture. Sprinkle the salad with the mint.
• It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.

EGYPTIAN FETA CUCUMBER SALAD

Steps:

• Score the cucumber with a fork and then slice it. What this does, it makes the cucumber pretty, but also helps with getting the moisture out the cucumber when we salt it. Sprinkle a little salt on them and let sit for about an hour.
• Meanwhile, put the feta in a bowl with the scallions and with a fork, you want to mash the feta to break into smaller pieces and also to blend it with the scallions. Then mix in the lemon and oil, set it aside.
• After an hour that the cucumbers have set, blot them with a paper towel to remove the moisture. Then cut it up into smaller pieces. Add them to the feta mixture, along with the chopped mint, season with a little pepper and salt if you want. Personally I think it has enough salt. Mix it all well.
• Put a little in a dish and simply ENJOY!