In Arab cuisine salads are often served as a first course. A variety of salads are brought to the table on small plates, as in mezze.
Tabbouleh, a salad of finely chopped parsley, with tomatoes, mint, onion, and soaked bulgur, is one of the most popular Arab salads. Mixed vegetable salads, and salads of cooked eggplant or chick peas are common. Green salad, known as the "Salata Khadra", consists of cucumbers, tomatoes, a bundle of fresh parsley, salt and pepper and the juice of one lemon.
Pita and other flat breads are commonly served alongside salads.
Varieties of Arab salad
Name ImageRegionDescriptionArab saladArab worldCombines many different vegetables and spices, and often served as part of a mezzeBaba ghanoushLevantAlso eggplant salad is a dish of cooked eggplant mixed with tahina, olive oil and various seasonings. Cucumber and yogurt saladArab worldIs made of salted strained yogurt (usually from sheep or goat milk) or diluted yogurtFattoushLevantA bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables.Wright, 2003, p. 241.Ful medames saladLevantMade of beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt.Hummus salad LevantIs made of dry chickpea, soda carbonate, lemon juice, garlic, tahini, salt, olive oil, and cumin.Malfouf salad LevantIs made of cabbage, lemon juice, olive oil, garlic, salt and much fresh or dried mint.Mechouia salad TunisiaTunisian salad of grilled vegetables: tomatoes, peppers, onions and garlicQrymutahCentral SyriaBulgur, onion, parsley, cucumber, lemon juice, olive oil. Served with grape leaves.Raheb LevantMade with eggplant (aubergine) and tomatoes.Rubiyan salad Arab worldIs made of shrimp, tomato. mayonnaise, lettuce leaves, ketchup, hot sauce, mustard, lemon juice, and salt.Shepherd saladLevantChopped salad of finely diced tomato and cucumber. Usually made of tomatoes, cucumbers, onions and parsley, and dressed with fresh lemon juice, olive oil and black pepper. Generally, the cucumbers are not peeled. The key is using very fresh vegetables and chopping them as finely as possible.The Book of Jewish Food: An Odyssey from Samarkand to New York, Claudia Roden, Knopf, 1996, p. 248ShʿifurahCoastal SyriaShanklish cheese with chopped tomato and onion and olive oil.TabboulehLevantFinely chopped parsley, bulgur, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.Wheat salad Arab worldIs made of wheat, corn, tomatoes, carrots, cucumber pickles, lemon, parsley, olive oil and salt.
See also Arab cuisine List of salads
References
External links