Cedars747 From Norway, joined Dec 2005, 2718 posts, RR: 20 Posted (7 years 2 months 4 weeks 1 day ago) and read 3144 times:
Mine is Tabouli
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
400 Grams Burghul (cracked wheat) -- (14 ounces)
3-4 or more Lemons,Juice of
2 1/2 Teaspoons Salt
1/2 Teaspoon Pepper
150 Milliliters Olive Oil -- (5 ounces)
250 Grams Flat Leaf Parsley (weight w/o stems) -- (9 ounces)
75 Grams Fresh Mint -- (2 1/2 ounces)
6 Spring Onions,Finely Chopped
6 or more Tomatoes,Diced
1) Start an hour before you are ready to serve so that the burghul becomes well impregnated with dressing. Soak the burghul in plenty of fresh cold water for about 15 minutes, then rinse and drain, squeezing the excess water out, and put the burghul in a bowl with the lemon juice, salt and pepper. When it has absorbed the dressing and become plump and tender, add the oil.
2) Finely chop the parsley and mint just before serving. It is better to do this by hand, but you may use a food processor if you are careful not to turn the leaves to a mush.
3) Mix the chopped herbs with the spring onions and burghul, taste and adjust the seasoning, adding more lemon juice if necessary.
4) Serve on a large flat dish. Spread the tomatoes over the top and place lettuce leaves, for scooping, around the edge.
NeilYYZ From , joined Dec 1969, posts, RR: Reply 1, posted (7 years 2 months 4 weeks 1 day ago) and read 3144 times:
Whatever kind it is that Outback Steakhouse gives you before that piece of meat hit's the table. It's like a house salad I suppose, lettuce, tomato, onion, carrots, cheese and some really good honey mustard dressing.
ANCFlyer From , joined Dec 1969, posts, RR: Reply 3, posted (7 years 2 months 4 weeks 1 day ago) and read 3138 times:
Allow me Westy:
Westy's Chinese Chicken Salad Dressing
3 Tbsp. rice wine vinegar (natural, not seasoned)
2 Tbsp. soy sauce (I like tamari)
2 Tbsp. sesame seed oil
2 Tbsp. freshly squeezed lemon juice (about 1 small to medium lemon)
1 Tbsp. chili oil
6 Tbsp. peanut oil (any good vegetable oil, like canola, may be substituted)
2 Tbsp. hoisin sauce
1 tsp. ground ginger (fresh may be substituted)
1 clove garlic, pressed
1/4 tsp. ground white pepper
1/4 tsp. salt
ME AVN FAN From Switzerland, joined May 2002, 13877 posts, RR: 26 Reply 15, posted (7 years 2 months 4 weeks 23 hours ago) and read 3097 times:
TUNISIAN SALADE MECHOUIA
A very popular first course type of a dish from Tunisia, a little country in North Africa that appreciates spiciness somewhat more than its Moroccan neighbors. Salade Mechouia means grilled salad. Enjoy!
_3 green bell peppers
_3 red bell peppers
_2 little red chilies, thin narrow variety
_2 little green chilies, thin narrow variety
_1 garlic clove
_2 tablespoons extra virgin olive oil
_1 can of tuna (preferably packed in olive oil)
_One dozen nicoise olives
_Salt to taste
Seed bell peppers,place in pan and set to broil for roughly 5 minutes on each side. You can also wrap the peppers in tin foil to minimize charring. 10 minutes into the bell pepper broiling, add the tomatoes to the pan. 15 minutes into the broiling, add the chilies and garlic clove into the pan.
Remove the lot from the broiler and let cool.
Meanwhile, hard boil the eggs.
Next, carefully peel any charred skin off the tomatoes, bell peppers and chilies. Once peeled, and cooled enough to no longer be steaming, place the lot in a blender and stir, or chop, depending on your equipment, to a chunky-puree consistency, perhaps 10 seconds. Season with salt to taste. Pour contents into a bowl and drizzle olive oil all over the surface so that there is a thin film of oil atop the mechouia. (The olive oil dampens the spiciness somewhat.) Cover bowl with plastic wrap and place in refrigerator to chill for about 20 minutes.
Once chilled sprinkle the tuna on top of the mechouia.
Next, quarter the hard boiled eggs and decorate the top of the salad with both the eggs and olives.
Serve at room temperature with pita or french bread.
NB: You can adjust the spiciness by playing with the number of chilies you add to the mix. You can also, if you are so inclined and equipped, use a traditional mortar and pestle to pound the peppers instead of blending them.
it may vary slightly, but can be found in Tunisia, Algeria and Morocco . It is superb as a starter before the main meal .
ME AVN FAN From Switzerland, joined May 2002, 13877 posts, RR: 26 Reply 18, posted (7 years 2 months 4 weeks 20 hours ago) and read 3065 times:
Quoting David L (Reply 17): You will never look at another Nicoise the same again
Put some egg in that and I'll agree.
and top it with one or two nice Algerian Merguez sausages
explanation of the Merguez: Merguez /merˈgez/ is a red, spicy sausage from North Africa. Merguez is made with lamb, and flavoured with harissa, a hot chili paste which gives it a red color. It is traditionally sun-dried and eaten grilled or with couscous. The name comes from the Arabic mirqaz (مرقاز .
But actually, my favorite is a Cobb Salad, but not the junk restaurants usually serve. I like the real thing, which is a chopped salad that the Brown Derby in Hollywood created. I'm also rather fond of a Waldorf Salad.