Arabic Zeal

This is my go-to salad to serve alongside any Middle Eastern rice dish, such as maqluba (rice and chicken) or mujaddara (rice and lentils). Indeed, this salad is simple, but there are some tricks to it.

In the Arab world, it is highly desired to have salads like this chopped teeny tiny. Regardless of how tiny one is willing to go, it’s equally important to have the cucumber and tomato pieces all uniform. The optional green pepper can be chopped even finer, as it’s more of an accent rather than the main event.

As for seasonings, a high-quality gourmet sea salt can really make this salad pop. Also, avoid overdoing it with the lemon juice; otherwise, the salad will be soupy. The mint leaves are optional.

Arabic Salad ~ serves 4-6 as a side dish

3 medium tomatoes, chopped small

2 medium cucumbers, chopped small (not peeled)

½ bunch fresh parsley, chopped finely

1 Tablespoon fresh lemon juice

½ teaspoon sea salt, or to taste

½ green pepper, chopped finely (optional)

handful mint leaves, chopped finely (optional)

Method

1. Mix all the ingredients together. Check for a balance of red and green. If necessary, add more tomatoes or more of the green stuff.
2. Taste and adjust the seasonings if necessary. I like to add a final sprinkle of sea salt.

Question: How do you make your Arabic Salad?

Greek cuisine has tzatziki; Indian cuisine has raita, and Arab cuisine has its own version of this cool and tangy yogurt cucumber salad. A beloved side dish in Lebanon, Turkey and all over the Middle East, this salad is easy to prepare, refreshing and healthy. It’s a perfect accompaniment to rice dishes such as maqluba (rice and chicken) or mujaddara (rice and lentils). It can also be served with bread as part of a mezze table.

Yogurt is a staple food in the Arab kitchen. Made from fermented milk, yogurt is regarded as a health-giving, healing substance. In the Middle East, it’s believed that yogurt aids digestion and contributes to longevity.

For this recipe, use whatever type of yogurt you prefer. I typically use skimmed yogurt, but for guests, I use lowfat. If you prefer the thick and creamy variety, use whole yogurt or substitute part of the yogurt for lebneh or yogurt cheese (strained yogurt).

As for cucumbers, use the small ones available in Middle Eastern and Asian markets, if available, as they are more flavorful and tender. Otherwise, large cucumbers will also work.

When entertaining or pressed for time, this side dish can be prepared in advance. If you’re feeding a crowd, prepare this recipe with a 1 kilo tub of yogurt and use 2½ parts the other ingredients. Below is our family recipe.

Yogurt Cucumber Salad ~ serves 4

2 small cucumbers or 1 large

2 cups (400 g) plain yogurt (skimmed, lowfat, or whole)

1 clove garlic, minced

1 teaspoon dried mint

¼ teaspoon salt

Fresh mint leaves (optional garnish)

Method

1. Peel and finely chop or shred the cucumbers. Sprinkle with pinch of salt and (time permitting) leave in strainer to drain for 10 – 20 minutes.
2. Discard any liquid from the yogurt and mix with the dried mint, garlic, and salt. After cucumbers have drained, mix with yogurt.
3. Taste and adjust the seasonings if necessary. Garnish with fresh mint and serve immediately or chill.

Question: How do you like to serve Yogurt Cucumber Salad?

I first tasted a rose drink at the Dubai boutique O’de Rose. It piqued my interest in rose-flavored beverages. Then I read about rose lemonade on the blog Peace of Iran. Ah, I thought: Rose syrup, that’s what I need.

Not to be confused with rose water, rose syrup is thick and sweet and often bright pink. I found two varieties at the Spinney’s grocery next door. One is a hot pink and made in India. The other is more “natural” and from Lebanon. I like them both for different reasons.

If you can’t find rose syrup in your area, you can make your own. However, if you don’t have organic rose petals handy, you can make a simple version with rose water.

Rose Lemonade

Serves 4

2 cans (300 ml each) sparkling mineral water or soda water (chilled)

juice from 2 lemons

2 Tablespoons rose syrup

Method

Mix ingredients in pitcher and taste. For a sweeter drink, add more rose syrup. For a tarter drink, add more lemon. Add ice and serve in decorative glasses. Can easily be doubled, tripled or halved.

This is a festive and feminine beverage to serve guests at holiday time or any time.

Question: Do you use rose syrup in your cooking? If so, for what?