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This Moroccan salad or side dish is full of flavor and requires minimal effort. The marinade is a perfect combination of basic ingredients, easy to put together and versatile as it can be used with most vegetables and fish. In Libya similar salads (steamed or boiled vegetables such as carrots, pumpkin,… Read more“Carrot with Coriander, Garlic and Cumin – Salatet Sfinari bil Kamoun سلطة جزر مغربية”
This salad is healthy, easy to put together and bursting with flavour. It is both simple and versatile. The green broad beans can be served warm with rice, or cold as a fresh tasting side dish eaten with bread to soak up the dressing. Leftovers make an excellent packed lunch. The artichoke… Read more“Green Broad Bean and Artichoke Salad – Salatet Fool Akhdar – مدمس فول أخضر ليبي”
Khoshaf is a refreshing fruit salad made of stewed dried fruits, with a sprinkling of nuts and orangeblossom water. It is served throughout the Arab world during Ramadan. Khoshaf is typically served in small portions, just to break the fast before Sunset prayers and then the sit-down meal. It can be made… Read more“Dried Fruit Salad: Khoshaf خشاف”
This cucumber yogurt recipe is served with a variety of meat and rice dishes, such as magluba and mansaf and can also be used as a light and refreshing dip. It is quick and very easy to make. Ingredients Serves 4 250g plain yogurt1 medium cucumber1 tablespoons ground dried mintSalt and paper to… Read more“Mild Cucumber and Mint Yogurt Sauce”
Ingredients Serves 4 250g plain yogurt 2-3 garlic cloves 1-2 chopped fresh chillies Small bunch of fresh coriander, washed and drained Salt to taste. This sauce combines garlic, chilies, and coriander with yogurt. It is served with meat and rice dishes, or can be used as a dip. Put all the ingredient in the food processor… Read more“Spicy Garlic, Chili and Coriander Yogurt Sauce”
For azleena, who requested this one. Thanks to everyone who has commented or is a follower of the blog. We appreciate your support! Salata Mashwiya literally means roasted salad, and is known by that name in Tunisia and in western Libya. This salad doubles as a hot sauce, and is… Read more“Roasted Salad: Salata Mashwiya سلطة مشوية”
There are many varieties of salata arabiya in Libya, unified by tomatoes being the main ingredient. This makes the salad very liquid, perfect for eating with barley bread or zumita paste formed into fingers. This version includes small sour apples (which grow wild in libya). Serves 4 Ingredients6 tomatoes 2 crab apples, diced1 medium onion… Read more“Tomato, Cucumber and Olive Salad with Crab Apples – Salata Arabiya bil Tufah Albaladi سلطة عربية بالتفاح البلدي”
Mtabal is an aubergine dish originating from the Levant and popular throughout the Arab world. It is a quicker version of Baba Ghanouj, where the aubergine is roasted until smoky, peeled then blended into a paste with tahini thinned out with lemon. Mtabal on the other hand is chunkier, made… Read more“Aubergine and Tomato Salad – Mtabal متبل”
Mseyer is a Libyan quick-pickled vegetable relish served as an accompaniment to many Libyan main courses, and it is an absolute must with Imabwakh (steamed) dishes. A variety of vegetables such as carrots, cucumber, chilli peppers, are diced and soaked in lemon juice and vinegar. You can play with the proportions and… Read more“Libyan Pickles – Mseyer المصير” مخلل ليبي سريع””
This very simple fresh-tasting cabbage salad only takes a few minutes to make. It is particularly good with hot fresh bread and as much olive oil as possible. It is often served with heavier spicy meals as a light and tasty alternative to the usual cucumber and tomato salad. I… Read more“Cabbage Salad: Salatet Kronb سلطة كرنب”