Parsley Salad Artichoke and Mushroom Salad Purslane and Cucumber Salad Tunisian Salad Beetroot and Sesame Paste Salad Thyme Salad Lima Beans Salad Cucumber and Yoghurt Salad Broad Beans and Artichoke Salad Cabbage and Tomato Salad Mixed Green Salad toasted Bread Salad

Parsley Salad
1/4 cup burghul, fine cracked wheat 2 cups finely chopped parsley 1/2 kg (16 oz) firm red tomatoes, washed and finely chopped 1/2 cup finely chopped fresh mint leaves 1/4 cup finely chopped onion 1/2 cup lemon juice 1 teaspoon salt (as desired) 1/2 cup extra virgin olive oil a dash of all spice (as desired)

Al Tabbouleh Allbnaniya N¹éD°GÈÜC NÜÅGKÜC Tabbouleh Libanaise

The most famous Lebanese salad, made of: parsley, tomato, mint and burghul.

5 40

Parsley Salad
Wash chopped mint and parsley then drain well. Wash the burghul several times and drain. Soak it in chopped tomatoes for 20 minutes. Rub chopped onion with salt. Mix all ingredients in a bowl. Add olive oil and lemon juice, toss the mixture well. Serve Tabbouleh with crisp cos lettuce leaves, or fresh cabbage leaves.

Artichoke and Mushroom Salad
500 g (16 oz) canned artichoke 500 g (16 oz) canned mushrooms 1/4 cup chopped parsley 2 cloves garlic, crushed with a dash of salt 1/2 cup lemon juice a dash of olive oil

Salatet al-ardichawke maa al-fiter dyÍÜCó®ÒÆÅlÒtcÁCNyÈh Salade D’artichauts et de Champignons
A unique salad for artichoke lovers.

4 10

Artichoke and Mushroom Salad
Wash canned ingredients. Place in a bowl. Mix garlic, lemon juice, olive oil, and parsley in the bowl. Serve accompanied by different dishes.

Purslane and Cucumber Salad
1 cup purslane leaves 2 cucumbers, sliced into rings 1/4 cup lemon juice 1/2 teaspoon salt 1/4 cup olive oil

Salatet al-bakla maa al khyar cD¹]ÜC ó® NȽGÜC NyÈh Salade De Concombres et de Pourpier
A delicious and nutritious salad. Perfect as a companion for many main plates.

3 10

Purslane and Cucumber Salad
Mix well all the ingredients. Place in a serving platter. Serve.

Tunisian Salad
2 red bell peppers, finely chopped 2 green bell peppers, finely chopped 2 cucumbers, finely chopped 1 spring onion, finely chopped 2 medium tomatoes, peeled and finely chopped a dash of salt a dash of ground white pepper 1/2 cup lemon juice 1/4 cup olive oil

Salata Tunisia N¹iéÅKÜC NyÈiÜC Salade Tunisienne

A delicious and nutritious salad with striking colors.

5 20

Tunisian Salad
Mix well all the ingredients. Serve immediately.

Beetroot and Sesame Paste Salad
1 kg (32 oz) beetroots, boiled till tender (about 1 hour) 1/2 cup sesame paste 1/2 cup lemon juice 1 tablespoon finely chopped fresh parsley 1 teaspoon salt (as desired)

Salatet al shamandar bil-tahini

N°¹YyÜDF c_°¯mÜCNyÈh Salade De Betteraves Au Tahina
This salad is usually served with seafood.

5 20 60

Beetroot and Sesame Paste Salad
Peel beetroots and cut into cubes. Blend well sesame paste, salt, lemon juice and parsley. Adjust taste by water or lemon juice. Pour over beetroot cubes and mix to coat. Serve it as a side dish with fish. Note: You can add minced onion to this salad. You can also substitute beetroots with boiled and chopped swisschard’s stems.

Thyme Salad
1 bunch thyme 1/4 cup lemon juice 1/4 teaspoon salt 2 tablespoons olive oil 1 small onion, finely chopped

Salade De Thym Vert

du\ÁC dKâqÜC NyÈh

Salatet alzaatar alakhdar

A tasty appetizer.

2 15

Thyme Salad
Pick thyme leaves, wash well, drain, squeeze with your hands. Rub onion with salt well in a bowl. Mix with lemon juice and olive oil. Add to thyme and toss well. Serve accompanied by different grilles.

Note: Adding 1 tablespoon of pomegranate thickened juice to this salad would give a special taste.

Lima Beans Salad
2 cups Lima beans (soaked for 1 night) 2 cloves garlic, crushed with a dash of salt 1/4 cup lemon juice 1/2 cup finely chopped fresh parsley 1/2 cup extra virgin olive oil 1/2 teaspoon salt

Salatet al fasoulya al bayda

Salade D’haricots Blancs

This appetizer is usually served with main dishes.

5 10 45

Lima Beans Salad
Wash beans and drain. Add water to cover. Bring to a boil over medium heat. Reduce heat to low. Cover and simmer for 45 minutes or till tender. Dressing: Mix well salt, garlic, lemon juice, oil and parsley. Drain beans and pour dressing over. Serve hot or cold.

Cucumber and Yoghurt Salad
500g (16 oz) cucumbers, diced 3 cups yoghurt 3 cloves garlic, crushed with a dash of salt 1 teaspoon salt (as desired) 1 teaspoon dried ground mint 1 cup water

Salatet aL laban bil khyar Salade De Concombres Au Yogourt
A tasty refreshing salad, best served with rice dishes.


6 20

Cucumber and Yoghurt Salad
Blend well yoghurt and water till consistent. Add cucumber, garlic, salt and mint. Blend well. Serve cold.

Broad Beans and Artichoke Salad
500 g (16 oz) artichoke (canned) 1 cup green broad beans, peeled 1/4 cup lemon juice 1/4 cup olive oil 2 cloves garlic, crushed with a dash of salt

Salade De Fèves et D’artichauts

Salatet al Foul Wal Ardi Chawki

A delicious and easy to prepare salad.

4 10

Broad Beans and Artichoke Salad
Wash aritchoke. Halve. Place broad beans in centre of a serving bowl. Arrange around it the artichoke halves. Mix well garlic, lemon juice, and olive oil. Sprinkle lemon juice mixture over the broad beans and artichoke.

Cabbage and Tomato Salad
1/2 medium sized cabbage 2 medium tomatoes, washed and sliced 1/4 cup lemon juice or 3 tablespoons vinegar 2 cloves garlic, crushed with a dash of salt 1 teaspoon salt (as desired) 1/4 cup extra virgin olive oil

Salatet al Malfouf ²xD¯yÜCïÌÅÍȋCNyÈh Salade De Chou

Raw cabbage, either green or white, makes an excellent salad.

5 30

Cabbage and Tomato Salad
Remove and discard the larger leaves from the cabbage, then cut it lengthwise into quarters. Cut each quarter into long, very thin strips. Wash and drain. Mix well garlic with salt, lemon juice and oil. In a salad bowl, mix the cabbage strips with garlic mixture. Garnish with tomato slices and serve.

Mixed Green Salad
1/2 kg (16 oz) red tomatoes, cubed 1/2 kg (16 oz) cucumbers, cut into rounds 1/2 medium Cos lettuce, broken into small pieces 1 green sweet pepper, coarsely chopped 1 medium sized onion, coarsely chopped 1/2 bunch purslane leaves, washed 1/2 cup fresh mint leaves, washed 3 cloves garlic crushed with a dash of salt 1/4 cup olive oil 1/4 cup lemon juice 1 tablespoon pomegranate thickened juice (optional) 1 teaspoon salt (as desired)

Salatat Al Khoudar NÚÅ°® cDu]ÜC NyÈh Salade Légumière

A nutritious salad.

4 30

Mixed Green Salad
Put all vegetables in a bowl. Mix garlic, olive oil, lemon juice, salt and pomegranate juice. Add to vegetables, toss well. Serve immediately accompanied by different dishes.

Toasted Bread Salad
1/2 Lebanese round bread (pitta), toasted 3 medium firm tomatoes, washed and chopped 3 slender cucumbers (250g\9 oz), washedandchopped 3 medium radishes (250g\9 oz) (1 cup), washedandchopped 4 spring onions, washed and coarsely chopped 1 medium onion (1/4 cup), roughly chopped 1/2 cup lemon juice 2 cloves garlic, crushed with a pinch of salt 1/2 teaspoon dried mint 2 tablespoons vinegar 1/2 cup olive oil 1 cup coarsely chopped fresh mint leaves 1 cup coarsely chopped parsley 1 cup small purslane leaves 1/2 teaspoon ground sumac 1/2 cup coarsely chopped sweet green pepper 1 teaspoon salt 8 crisp cos (2 cups) lettuce leaves, torn into bite size pieces

Al Fattoush Fattouche


A delicious Lebanese salad containing toasted bread, parsley, tomato and other vegetables.

5 30

Toasted Bread Salad
Break toasted bread into small pieces and keep aside. Wash the chopped mint, parsley and purslane, then drain well. Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside. Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well. Serve fattoush if you wish garnished with additional toasted bread.