Jerusalem Salad

Ingredients

• 1 cucumber
• 1 bunch parsley                                                        
• 1 bunch radishes                             
• 1 green pepper
• 1 red pepper
• 1 bunch scallions
• 2-3 Tomatoes
• 1 white onion (optional

Dressing 

• 1/2 C. olive oil
• 2 Tablespoons lemon juice                     
• 1/2 teaspoon salt
• 1/2 teaspoon pepper (optional)
• mint (optional)
• sumac (optional, can be replaced with cumin)

Directions

1. Chop all vegetables (including parsley) into relatively uniform, small pieces.  Toss and add the dressing ingredients to taste.  Can be served as a side salad, or tastes great with rice. 
    
    

Fattoush Salad

Fattoush Salad

Ingredients

• 1/2 cup water
• 1 teaspoon cornstarch                                                                 
• 1/3 cup lemon juice
• 2 cloves garlic, minced
• 2 teaspoons sumac powder
• salt to taste
• ground black pepper to taste
• 1 head romaine lettuce, torn into bite-size pieces
• 1 medium cucumber, diced
• 2 large tomatoes, diced
• 4 green onions, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 green bell pepper, seeded and chopped
• 1 cup chopped purslane
• 1/2 (5 ounce) package arugula
• 4 pita rounds, toasted and torn into pieces

Directions

1. Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.     
2. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.          

Tabouleh Salad

Tabouleh Salad

Ingredients

• ¾ Cups Fine Burghul
• 2 Cups cold water
• 2 Cups chopped Parsley
• ½ Cup finely chopped onions
• ¼ Cup finely chopped mint
• ¼ Cup Olive oil
• 2 Tablespoon Lemon juice
• 1 ½ Teaspoon Salt
• ½ Teaspoon freshly gound black pepper
• 2 Firm ripe tomatoes
• 2 Crisp lettuce leave
• ¼ Cup lemon juice, mixed with ½ teaspoon salt

Directions

1. Place burghul in a bowl and cover with cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further.
2. Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry.
3. Put burghul into a mixing bowl and add onions. Squeeze mixture with hand so that burghul absorbs onion flavor. Chop parsley fairly coarsely, measure and add to brughul with mint. Beat olive oil with lemon juice and stir in salt and pepper. Add salad and toss well.
4. Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving. Serve in a salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.