Recipes Using Olive Oil:
Taboule
Ingredients:
- 3
bunches flat leaf parsley, finely chopped (stems discarded)
- 1
medium onion, finely chopped
- 6
medium tomatoes, finely chopped, seeded
- 2
teaspoons salt½ teaspoon black pepper
- juice
of 3 lemons
- 100g
(4oz) fine *bulgur (cracked wheat)
- 250ml
(9fl oz) boiling water
- 1
tablespoon mint, finely chopped
- Before
you start prepare all the above ingredients ready.
- Place
cracked wheat in a large bowl, add boiling water and set aside
to soak for 15 minutes.
- Place
chopped parsley, mint, onions and tomatoes in a large bowl
then add the salt and pepper
- Now
mix all your ingredients thoroughly.
- Drain
the cracked wheat, squeeze out excess water and add to the
bowl and combine.
Finally
add lemon juice, olive oil and mix all ingredients.
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Tuna
& Olive Salad
Ingredients:
- 200g
(7oz) can tuna in brine, drained
- 2
red peppers, thinly sliced
- 1
medium red onion, finely chopped
- 1
tablespoon coriander, finely chopped (stems discarded)
- 3
tablespoons olive oil½ teaspoon salt pinch of black pepper
- 1
garlic clove, crushed
- 200g
(7oz) pitted black olives
- 1
hard boiled egg, chopped in quarters
- juice
of half a lemon wedges
-
Before you start, prepare all the above ingredients.
- Place
the peppers under a hot grill, turning occasionally until
the skins are blackened and charred. Sweat roasted peppers
in plastic bag for 10 minutes.
- Crush
the garlic, then place in a large bowl and add the lemon juice,
olive oil, chopped onions, black pepper, salt and coriander.
Mix well.
- Skin,
core and seed the peppers, then cut into thin slices and add
to the bowl.
- Add
the tuna flakes, olives, chopped egg and stir gently to combine.
Refrigerate for 1 hour.
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Fatoosh
Ingredients:
- 4
pieces of toasted pitta bread
- 2
plum tomatoes, seeded and chopped
- 1
green pepper, cored, seeded and chopped
- 1
red pepper, cored, seeded and chopped
- 1
tablespoon flat leaf parsley, finely chopped (stems discarded)
- 4
spring onions, finely chopped
- 1
tablespoon fresh mint, finely chopped
- 1
cucumber, seeded and chopped
- 1
garlic clove, crushed
- juice
of 1 lemon
- 1
tablespoon olive oil
- 1
teaspoon salt
- ½
teaspoon black pepper
-
Preheat the oven to 200C (400F), Gas mark 6. Cut the bread
into small 2½ cm (1 inch) pieces and place on a baking
tray and toast in the oven for 5-10 minutes until crisp and
light brown.
-
In a large bowl, combine the chopped tomatoes, green peppers,
red peppers, parsley, spring onions, mint, garlic and cucumber.
Next add salt, pepper, olive oil and lemon juice. Now add
the toasted bread and mix well.
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Metabal
Ingredients:
- 1
large aubergine
- 1
clove garlic, crushed
- 2
tablespoons *tahini
- 1
teaspoon salt
- 1
tablespoon lemon juice
- 3
tablespoons natural yoghurt
- 2
teaspoons olive oil, for garnishing
- juice
of half a lemon, for garnishing
-
Preheat oven to 180C (350F) Gas mark 4 for five minutes. Place
whole aubergine on a baking tray and bake for 45 minutes until
outer shell is crisp and inside is soft. Set aside to cool
for 20 minutes.
- Split
open the aubergine by cutting in the center, and scoop out
the flesh into a medium sized bowl. Discard the skin.
- Next
add the garlic, salt, lemon juice, yoghurt, tahini and mash
by hand until a smooth puree is achieved, or place in a blender
and pulse for 5 seconds.
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Syrian
Eggplant
Ingredients:
- 1
Medium eggplant -peel & dice
- 1
Clove of garlic
- 1/4
c Olive oil
- 1
cn Tomatoes (drained) 16 oz.
- 1/2
ts Brown sugar
- 1/8
ts Pepper
- 1/2
c Shopped onion
- 1/2
c Sliced mushroom
- 1
tb All purpose flour
- 1/2
ts Salt
- 1/4
ts Dried whole basil
-
Cook eggplant in boiling water (salted) 8-10 min., drain well.
- Saute
onion, garlic, mushrooms in olive oil. Add flour, stir until
smooth.
- Add
tomatoes and other ingredients. Bring to a boil. Remove from
heat. Layer in lightly grease 1 qt. casserole. Bake at 375
degree for 25 minutes.
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