Tuna Fattoush Salad Recipe

Tuna Fattoush Salad

Try this tasty adaptation of the traditional Middle Eastern Fattoush. Eat this salad soon after making to ensure its crunchiness!

Preparation Time: 15 minutes Approximately
Cooking Time: 3 minutes Approximately
Serves: 4 persons

All you need

4 pita breads
11/2 tbsps. extra virgin olive oil
1 lemon (juice)
5 spring onions, sliced
340g riped tomatoes, chopped
1/2 cucumber, diced
1 can al alali White Meat Tuna in Water (170 g), drained and flaked
2 tbsps coarsely chopped fresh flat-leaf parsley
1 tbsp coarsely chopped fresh coriander
1 tbsp coarsely chopped fresh mint
Salt to taste
al alali Ground Black Pepper to taste

Directions

• Preheat the grill on high temperature
• Warm the pita breads for a few seconds, carefully open them
• Continue to toast the pita for 2–3 minutes on both sides until lightly browned and crisp
• Break the toasted bread pita into small pieces and set aside
• Mix olive oil and lemon juice in a large bowl, add salt and al alali Ground Black Pepper to taste
• Mix spring onions, tomatoes, cucumber and al alali White Meat Tuna in water in a bowl
• Add the olive oil mixture to the bowl
• Add parsley, coriander, mint and torn pita pieces to the serving bowl and mix
• Serve and enjoy!

Source: alalali

Lebanese Lentil Salad Recipe

Total Time 1hr 10mins
Prep 40 mins
Cook 30 mins

The lemon and mint are the secret to giving these basic lentils their middle eastern flavor.

Ingredients

Servings 4-6 Units US

1 cup lentils
4 cups water
3⁄4 cup red pepper, chopped
1⁄3 cup red onion, chopped
2 tablespoons fresh mint, chopped
6 tablespoons olive oil
6 tablespoons lemon juice
2 cloves garlic, minced
6 ounces feta cheese, crumbled

Directions

1. In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
2. Add pepper, onion and mint.
3. Refrigerate at least 30 minutes or until ready to serve.
4. Just before serving, add oil, lemon juice, garlic and feta.
5. toss and serve.

More from the Hummus Blog: 

Tomato and pomegranate salad
Chargrilled pumpkin and haloumi salad
Cracked wheat and parsley salad (Tabooleh)  
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Persian-spiced fish with quinoa salad recipe

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Cracked wheat and parsley salad (Tabooleh) Recipe

Photo: Cracked wheat and parsley salad (Tabooleh) - Chef Osama

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Cracked wheat and parsley salad (Tabooleh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Cracked wheat and parsley salad (Tabooleh).

Ingredients

1/2 cup fine cracked wheat
4 cups parsley,stems removed,finely chopped
1/3 cup lemon juice
1 teaspoon salt
8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 large tomato, finely diced
4 tablespoon olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste

Method

- Pick stones from bulk cracked wheat before using.
- Rinse with cold water.
- Drain and set aside.
- Rinse the parsley and pat dry before chopping.
- In a medium bowl, combine all the ingredients except the lettuce and mint.
- Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
- Add the finely chopped mint before serving.
- Toss and taste for extra seasoning.
- Serve on a bed of lettuce.

Source: Chef Osama 

More Recipes from the Hummus Blog:
 
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe 
Persian-spiced fish with quinoa salad recipe 
Chicken and chickpea tabouli salad recipe 
Middle Eastern Carrot Salad Recipe 
Middle Eastern Eggplant Salad Recipe 

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Persian Yogurt Salad Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Persian Yogurt Salad  Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Persian Yogurt Salad.

"Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative."

Ingredients

1 (32 ounce) container plain yogurt

2 tablespoons dried dill weed

2 cloves garlic, minced

salt and black pepper to taste

1 cucumber - peeled, seeded, and chopped

Directions

1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Source: allrecipes.com
Recipe by Violet Grillo-Derderian  

More from the Hummus Recipes Kitchen:

Pita Salad with Cucumber, Fennel, and Chicken Recipe
Couscous Salad with Chicken and Chopped Vegetables Recipe

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe 
Za'atar-Crusted Chicken Schnitzel Recipe  
Spicy Kofte Recipe    

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Chicken and chickpea tabouli salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken and chickpea tabouli salad recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken and chickpea tabouli salad.

Bring a taste of the Middle East to your table with this deliciously nutty-tasting side dish.

To Prep 0:15
To Cook 0:10
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

90g (1/2 cup) burghul
250ml (1 cup) boiling water
2 teaspoons olive oil
3 (about 600g) single chicken breast fillets, excess fat trimmed
1 x 400g can chickpeas, rinsed, drained
1 bunch fresh mint, leaves picked, coarsely chopped
1 bunch fresh continental parsley, leaves picked, coarsely chopped
3 ripe tomatoes, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
125ml (1/2 cup) fresh lemon juice
Lebanese bread, to serve

Method

Step 1 Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.

Step 2 Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.
Step 3 Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.

Nutrition

Energy 1477kJ
Fat saturated 1.00g
Fat Total 6.00g
Carbohydrate sugars 5.00g
Carbohydrate Total
27.00g Dietary Fibre
9.00g
Protein
42.00g Cholesterol
88.00mg
Sodium
232.85mg

All nutrition values are per serve.

Australian Good Taste - December 2006 , Page 37
Recipe by Michelle Southan

Photography by Chris Chen

More from the Hummus Recipes Kitchen:

Chicken, tomato and chickpea casserole recipe 
Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe  
Persian rice recipe 
Adas Polow  
Salad-e Shirazi Recipe  

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Chicken tabouli salad Recipe

Photo: Chicken tabouli salad Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Chicken tabouli salad recipe. Enjoy the Middle Eastern cuisine and learn how to make Chicken tabouli salad. 

This traditional tabouli salad contains chicken to elevate it from side dish status to star performer.

INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

 Ingredients

1/2 cup burghul (cracked wheat)
1 cup boiling water
1 barbecued chicken, skin and bones discarded, meat shredded
100g roasted red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
3 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced

Method

Step 1
Place burghul in a heatproof bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Drain well, pressing to remove as much liquid as possible. Transfer burghul to a large bowl.

Step 2
Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burghul. Season with salt and pepper. Toss to combine. Spoon salad into bowls and serve.


Super Food Ideas - March 2007 , Page 73
Recipe by Jenny Fanshaw

Photography by Mark O'Meara  

More Recipes from the Hummus Blog:

Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice 
Spicy chicken kebabs  
Date Bake  
Creamy Semolina Pudding 
 
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Crunchy feta & tomato salad recipe

Photo: Crunchy feta & tomato salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Crunchy feta & tomato salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Crunchy feta & tomato salad. 

A salad that really indulges Greek flavours and colours - perfect food for sunny days

Easy
Serves 4
Easily doubled
Prep 10 mins
Cook 5 mins
Plus cooling

Ingredients

½ small ciabatta loaf
2 tbsp olive oil
4 tomatoes , roughly chopped
½ cucumber , roughly chopped
handful pitted black olives
100g feta cheese
handful fresh basil leaves
splash balsamic vinegar

Method

Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.

Nutrition Per Serving

201 kcalories, protein 7g, carbohydrate 15g, fat 13 g, saturated fat 4g, fibre 2g, sugar 5g, salt 1.73 g

Recipe from Good Food magazine, July 2006.  

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Ramadan Salad & Soup Recipes - Ramadan Salad & Soup for 2012

The Hummus Recipes Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes
 

Parsley Tabbouleh
Tabouli Salad
Tabouleh
lebanese Fattoush
Fattoush Salad
Chickpea Fattoush
FATTOUSH
Green couscous with broad beans, dill and pistachios
Pomegranate tabouli
Pomegranate Molasses Salad
Pasta Salad with Mediterranean Vegetables
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Middle Eastern chickpea & vegetable salad
Pasta salad with tahini dressing
Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Shepherd's Salad
Aubergine or Eggplant Salad
Pomegranate, feta, cucumber and mint salad 
Lebanese Fattoush Salad with Grilled Chicken
Tahini & yogurt potato salad
Lebanese Fattoush Salad
Lebanese Bread Salad
Toasted Pita and Bean Salad
Lentil Tabbouleh
Cucumber Yogurt Salad
Chicken tabbouleh
Lentil & tomato salad with garlic lebanese bread
Raheb Salad
Falafel tabbouleh with lemon yogurt
Lebanese Potato Salad
Tabouli
Salata
Potato Salad
Salatit El Rahib
SALATIT EL MALFOUF - Cabbage Salad

Soup Recipes

Roast chicken soup
Lamb and Brown Rice Broth
Kofta Spring Season Soup
Light Lentil Soup with Minced Beef
Frike with Meat Balls and Vegetable Soup
Authentic Moroccan soup
Herbs and Grains Soup
Lemon, lentil and spinach soup
Cream of pumpkin and honey soup
Moroccan lamb harira
Yakhnet Batata
Moroccan chicken, carrot and chickpea soup
Middle Eastern-style lentil & spinach soup
Lebanese Lentil Soup
Moroccan Vegetable Soup (Chorba)
Moroccan Chickpea and Lentil Soup
Moroccan Harira Soup
Kofta and Vegetables Soup
Addas bi Hamod
Lentil Soup - Shourabat Adas
 
Source Lebanese Recipes

Save and share Ramadan Salad & Soup Recipes for 2012

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Green Fatoush Recipe - How to make Green Fatoush

Photo: Green Fatoush Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Green Fatoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Green Fatoush.

Total Time: 25 min
Prep 20 min
Cook 5 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup finely sliced scallions
2 long green chiles, seeded and cut into very fine rounds
1 head cos or romaine lettuce
1 lime, zested and juice
1 tablespoon extra-virgin olive oil
Kosher salt
2 pita breads
1 ripe avocado
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves

Directions

Preheat oven to 450 degrees F.

Put the scallions and chile slices into a bowl.

Discard the outer leaves of the lettuce and then tear it into pieces, adding to the bowl. Whisk the lime zest and juice and oil in a small bowl or jug and add a sprinkling of salt.

Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool.

Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)
Show: Nigella Feasts Episode: Exotic Evening 

More recipes from the hummus blog:

Curried Couscous Salad with Dried Sweet Cranberries
Moroccan carrot salad
Moroccan butternut squash couscous salad
Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous  

Save and share Green Fatoush recipe 

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