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Cold Yogurt Soup (Abdoogh Khiar)
Lunch Middle Eastern

Cold Yogurt Soup (Abdoogh Khiar)

5.0

Prep
20 min
Cook
Total
25 min

Instructions

  1. 1 Combine yogurt, 2 teaspoons dried mint, and salt in a blender; purée with enough of the 2 cups water to create a smooth, thin soup. It will thicken somewhat when bread is added.
  2. 2 Divide cucumbers, ½ cup fresh mint, parsley, raisins, and walnuts among four bowls.
  3. 3 Divide yogurt mixture among four bowls.
  4. 4 Top with rose petals; add a few ice cubes to each bowl.
  5. 5 Tear bread into small pieces; add some to each bowl. Let bread soak before serving cold, 5 to 7 minutes.

By Shadi HasanzadeNemati

Middle Eastern Tomato Salad
Lunch Middle Eastern

Middle Eastern Tomato Salad

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place diced cucumber into a colander and sprinkle with 1 teaspoon salt; allow to drain for about 15 minutes.
  2. 2 Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice; season with salt and black pepper. Serve immediately.

By mjkitty96

Farro Tabbouleh
Lunch Middle Eastern

Farro Tabbouleh

5.0

Prep
5 min
Cook
35 min
Total
220 min

Instructions

  1. 1 Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain; cool.
  2. 2 Combine parsley and mint in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl. Add farro, tomato, cucumber, onion, olive oil, lemon juice, salt, and black pepper; toss lightly. Refrigerate before servings, 3 to 4 hours.

By Kim's Cooking Now

Balela Salad
Lunch Middle Eastern

Balela Salad

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Mix together garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes in a large salad bowl until well combined.
  2. 2 Place jalapeño pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender. Blend until dressing is thoroughly combined.
  3. 3 Pour dressing over salad and toss to mix. Sprinkle with salt and black pepper to serve.

By sister5design

Middle Eastern Balela Salad
Lunch Middle Eastern

Middle Eastern Balela Salad

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
  2. 2 Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

By fredswife2

Babi's Bean Salad
Lunch Middle Eastern

Babi's Bean Salad

4.4

Prep
30 min
Cook
40 min
Total
910 min

Instructions

  1. 1 Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
  2. 2 When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
  3. 3 For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

By Cosmas Bisticas

Arabic Fattoush Salad
Lunch Middle Eastern

Arabic Fattoush Salad

4.7

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
  2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha

Fatoosh
Lunch Middle Eastern

Fatoosh

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from the oven, and break into bite-sized pieces.
  3. 3 In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
  4. 4 In a small bowl, mix parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over pita mixture, and toss just before serving.

By Winna

White Wine Fruit Cocktail
Lunch

White Wine Fruit Cocktail

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
  2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Quinoa Tabbouleh Salad
Lunch

Quinoa Tabbouleh Salad

4.7

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
  2. 2 Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

By Nadine

Beet, Fennel and Mandarin Orange Salad
Lunch American

Beet, Fennel and Mandarin Orange Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Preheat oven to 400 degrees F.
  2. 2 Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
  3. 3 Cool slightly; remove skin from beets and cut into wedges.
  4. 4 Trim off fennel leaves and stalk; cut into very thin slices.
  5. 5 Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  6. 6 Sprinkle cheese over salad.

By Dole

Fruit Salad with Lemon-Cinnamon Syrup
Lunch

Fruit Salad with Lemon-Cinnamon Syrup

4.7

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
  2. 2 Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

By ASHLEY_S

Cold Tomato Cucumber Soup
Lunch

Cold Tomato Cucumber Soup

Prep
20 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
  2. 2 Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
  3. 3 Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

By Chef

Watermelon Cucumber Salad with Sushi Vinegar and Lime
Lunch American

Watermelon Cucumber Salad with Sushi Vinegar and Lime

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumbers lengthwise in a striped pattern using a vegetable peeler; halve lengthwise and cut into ¼-inch slices creating half-moon shapes. Transfer cucumbers to a large bowl; add watermelon and red onion.
  2. 2 Whisk seasoned rice wine vinegar, white wine vinegar, and lime juice together in a small bowl until well combined; add mint. Muddle mint by vigorously stirring and pressing leaves with a spoon until bruised but not falling apart. Discard mint leaves.
  3. 3 Drizzle vinaigrette over salad; gently toss. Sprinkle with feta cheese; toss again.

By Lisa Stewart

Mojito Fruit Salad
Lunch American

Mojito Fruit Salad

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.
  2. 2 Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.
  3. 3 Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

By Harht4God

Cucumber Chili Salad
Lunch Latin American

Cucumber Chili Salad

4.1

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
  2. 2 Cover bowl with plastic wrap. Refrigerate for 1 hour.

By delish-dish

Cucumber Gazpacho
Lunch American

Cucumber Gazpacho

4.0

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.
  2. 2 Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.
  3. 3 Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.
  4. 4 Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.
  5. 5 Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.

By Elizabeth Mervosh