Kuwaiti Salads

Mixed Vegetable Salad

Ingredients:

• Mixed vegetables (boiled)                     :    2 Cups
  
• Eggplant (skinned and cut into cubes)    :    2 Cups
  
• Rocket ( Gergeer in Arabic)                  :    2 small bundles
  
• Pomegranates                                       :    1 Cup
  
• Flour                                                    :    4 Tbsp
  
• Bread loafs(Lebanese Kubbuse)           :    5 (Rolled ,cut into 1inch long then fried)
  

Dressing:

1. Italian sauce                          :    ½ Cup
   
2. Mustard sauce                      :    1 Tbsp
   
3. Mayonnaise                          :    1 Tbsp
   
4. Lemon Juice                         :    ¼ Cup
   
5. Olive Oil                               :    ¼ Cup
   
6. Vinegar                                 :    2 Tbsp
   
7. Summak                                :    1 Tbsp
   

Procedure:

Dust the diced eggplant with flour then fry in preheated oil then drain out oil, mix with the mixed vegetables, rocket, pomegranates and fried bread rolls together.

Mix dressing ingredients together and pour over the salad before serving.

My observation: You can find a traditional Arab touch in each and every modern cuisine in the Arab world

Kuwaiti Salads

Eggplant Fattah

Ingredients:

Eggplants (mid sized cubes)              :    2 pcs

Rocket leaves (Gergeer in Arabic)    :    4 Cups (without stems)

Lemon Juice                                     :    1 Tbsp

Canned white chick peas                  :    1 can

Pomegranate                                    :    3 Cups

Summak (for garnishing)                   :    1 Tbsp

Dressing Ingredients:

Yogurt                                             :    3 Cups

Olive Oil                                          :    ¼ Cup

Lemon Juice                                     :    2 Tbsp

Vinegar                                            :    1 Tbsp

Salt                                                  :    A pinch

Procedure:

Fry the eggplant and arrange in the bottom of a serving plate, pour lemon juice over it. Cover with the layers of chick peas, rocket leaves, pomegranate, then pour the dressing over it.

Garnish with Summak and pomegranate.

This is a nutritious rich salad among Arabs

Kuwaiti Salads

Kuwaiti Tabouleh

Ingredients:

Finely chopped parsley leaves                  :    3 cups

Finely chopped mint                                 : ½ cup    

Spring onions (finely chopped)                 :    4 or 5

Cucumber (peeled and finely diced)          :    4

Tomatoes (chopped into small cubes)        :    3

Burghul                                                     :    100 grms

Lemon juice                                              :    2 Tbsp

Olive oil                                                    :    4Tbsp

Salt and Pepper                                        :     As your taste

Procedure:

Soak the burghul in cold water for 1 hour then drain.

Mix all the ingredients together, taste and adjust seasoning if needed.

It is a traditional nutritious salad among Arab world.

Collections of Vegetable Salads

Beetroot and Pomegranate Salad


Ingredients:

• Beetroot , cubed        :    1 Cup
  
• Pomegranate            :    ½ Cup
  
• Eggplant, Cubed and fried    :    ½ Cup
  
• Parsley leaves, finely chopped    :    1 Cup
  
• Vinegar                :    1 tbsp
  
• Olive oil            :    2 tbsp
  

Procedure:

1. Mix beetroot, pomegranate and eggplant and season with vinegar and olive oil.
   
2. Serve garnished with chopped parsley leaves.
   

This is fully nutritious and tasty salad