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Iraqi Sumac Salad (Summag Salad)
Lunch Middle Eastern

Iraqi Sumac Salad (Summag Salad)

5.0

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
  2. 2 Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
  3. 3 Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

By France Cevallos

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

Cilantro Tabouli
Lunch Middle Eastern

Cilantro Tabouli

4.6

Prep
30 min
Cook
5 min
Total
215 min

Instructions

  1. 1 Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
  2. 2 Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.

By robynmorgan

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

Hawaij Vegetable Soup
Lunch Middle Eastern

Hawaij Vegetable Soup

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion; cook and stir in hot oil until onion has softened and turned translucent, about 5 minutes. Add squash and potato to onion and cook for 5 minutes, stirring constantly. Stir in tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
  2. 2 Pour in water and bring soup to a boil, stirring occasionally. Stir in hawaij and vegetable bouillon powder. Reduce heat and simmer until vegetables are tender, about 15 minutes. Season to taste.

By Sprice

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

White Bean Tabbouleh
Lunch Middle Eastern

White Bean Tabbouleh

4.7

Prep
20 min
Cook
Total
110 min

Instructions

  1. 1 Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
  2. 2 In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

By raeanne

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

Vegetarian Kofta Pitas
Lunch Middle Eastern

Vegetarian Kofta Pitas

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  2. 2 Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
  3. 3 Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  4. 4 Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

By RyanC Miami

Lebanese Fattoush
Lunch Middle Eastern

Lebanese Fattoush

4.3

Prep
60 min
Cook
Total
60 min

Instructions

  1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
  2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza

Lebanese Donair
Lunch Middle Eastern

Lebanese Donair

4.3

Prep
30 min
Cook
50 min
Total
320 min

Instructions

  1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
  4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
  5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
  6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Chicken Shawarma
Lunch Middle Eastern

Chicken Shawarma

4.3

Prep
10 min
Cook
40 min
Total
290 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
  3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
  6. 6 Remove chicken from the dish, and cut into slices.
  7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Grilled Cheese and Tomato Sandwiches
Lunch

Grilled Cheese and Tomato Sandwiches

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
  2. 2 Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
  3. 3 Cook until lightly browned on one side. Flip over and cook until cheese is melted.

By Country Crock

Low-Fat Cream of Tomato Soup
Lunch

Low-Fat Cream of Tomato Soup

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
  2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara

Cucumber Soup with Tomatoes
Lunch

Cucumber Soup with Tomatoes

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
  2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

Sarah's Pasta Salad
Lunch

Sarah's Pasta Salad

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente. Drain, and rinse under cold running water to cool.
  2. 2 In a bowl, gently toss together pasta, avocado, tomato, dressing, and bacon. Chill until ready to serve.

By Sarah Ripley

Guatemalan Chilaquilas
Lunch Latin American

Guatemalan Chilaquilas

3.7

Prep
25 min
Cook
4 min
Total
29 min

Instructions

  1. 1 Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
  2. 2 Fold corn tortillas in half and fill them with the tomato and red onion paste.
  3. 3 Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
  4. 4 Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

By Maria Pereira

Owen's Mozzarella and Tomato Salad
Lunch Italian

Owen's Mozzarella and Tomato Salad

4.4

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

By Dell

Favorite Basil Tomato Soup
Lunch Italian

Favorite Basil Tomato Soup

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir together tomatoes and chicken broth in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
  2. 2 Stir in basil and sugar; reduce heat to low and continue cooking until basil is wilted, about 5 minutes.
  3. 3 Stir cream into tomato mixture; add butter and continue cooking, stirring occasionally, until butter is completely melted, 5 to 7 minutes more.

By JulieO

Summer Sandwich
Lunch Italian

Summer Sandwich

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Halve ciabatta bread lengthwise; spread pesto on cut sides. Top bottom half with fontina cheese followed by tomato; broil until cheese melts.
  3. 3 Place lettuce over tomatoes then place top half bread on top. Slice into 8 or 10 small sandwiches.

By Syd