With the holidays being over I am craving a kale salad in a major way. I mean we went from summer, to 2 seconds of fall, to a baked goods manifesto over the holidays, and now here we are. This salad is currently giving me […]
This salad comes together quickly and is so refreshing and flavorful.The freshness comes from the mix of parsley, mint, lemon, cucumber and tomato. This is a common side salad that greets many Middle Eastern tables and can pair with about any dish, such as kabob, kufta, or musakhan or it can be enjoyed proudly on its own.
The great thing is, that although produce is at its peak in summer, we make this all year round and it continues to taste fantastic! Many areas of the Middle East have slight variations on this salad. Feel free to let this recipe act as a base and change it up as you like!
Middle Eastern Salad
- 5 vine tomatoes
- 7 Persian cucumbers
- 1 large jalapeno, seeds removed, diced
- 2 cups parsley, chopped, stems removed
- 3 green onions, chopped
- 1 cup mint, chopped, stems removed (fresh or dry mint works – if dry reduce to 1/3 cup)
- 5 lemons, juiced (about 1¼ cup)
- 1.5 tsp salt, more or less to taste
- ⅓ cup and 1 tbsp olive oil
- Slice cumber vertically into 3 equal parts
- Chop cucumber to size as shown in picture
- Separately chop tomatoes (cut to slightly bigger pieces than cucumber), green onions, parsley, jalapeno and mint. Gradually add each chopped ingredient to a large bowl.
- To the bowl mix in lemon juice, olive oil, salt. Adjust to taste.
This is NOT your grandma’s mayo filled potato salad! This is our Tata’s refreshing and tangy potato salad. This potato salad is very light and crisp with its fresh ingredients of parsley, green onion, and lemon juice. It’s the perfect summer potato salad and will […]
Similar to its Greek cousin, Tzaziki, Jajeek is a super quick and easy salad/dip to make. With four basic ingredients of yogurt, cucumber, mint and garlic, you’ve got a cool, refreshing dish with a flavorful punch. It’s delicious with pita chips, on top of kabob, or even on its own.
This salad always reminds me of my Nana’s kitchen. Every time I went to my grandparents’ house, jajeek would be waiting for me in the fridge right next to the rice and hummus ready to be devoured for my mid-day meal or after school snack. Thank you Nana for always having the best snacks in your fridge!
The recipe can easily be adjusted to fit your particular taste, texture and flavor preferences. The texture of your jajeek can greatly depend on the type of lebne (description below) you buy. The lebne I buy from my local Whole Foods is a bit thicker than the texture I like for Jajeek. That’s why I add a little bit of kefir (yogurt drink) to the salad to help make it creamier. Or for the creamiest, yet tangy jajeek on the planet, take a queue from Nana and add sour cream. Want to add extra bite? Add more garlic! Cucumbers your fav? Throw another one in!
Experiment and enjoy. Don’t forget to share how you like your jajeek by commenting on this post.
- 2 cups chopped cucumbers (about 4 small Persian cucumbers)
- 1 cup lebne*
- 2 tbsp kefir
- 3/4 tsp salt
- 1 tsp minced garlic
- 1/2 tsp dried crushed mint leaves
- sumac for garnish
- Peel cucumbers and chop into small pieces. The size of your chopped cucumber is based on your preference. I like to add a little more texture to my jajeek, so I chop my cucumber into medium-sized pieces
- Combine and stir chopped cucumbers, lebne, kefir, salt, minced garlic, and crushed mint leaves into a bowl.
- You can add more salt and garlic to taste.
- Sprinkle mint and sumac on salad as a garnish before serving.