Tomatoe And Sumac Salad Recipes

Steps:

• Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
• Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
• Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
• Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

Steps:

• Lightly rub the chicken with olive oil, and season with salt and fresh-ground pepper. Heat a grill to roughly 350 degrees (low heat) and be sure your grates are brushed clean. Add chicken skin-side down and cover the grill. Cook over a low flame until just cooked through, about 35 to 45 minutes, depending on whether your chicken is spatchcocked or cut in pieces, turning the chicken over halfway through cooking and moving it to the side if the flame flares up. Let rest on a platter or in a steel mixing bowl until cool. Using your fingers, pull off the meat into large shreds and set aside, discarding (or eating) the skin. Reserve the chicken juice.
• Peel and halve onion, and cut into thin slices. Immediately put onion in an ice bath and let sit for 1 minute, then remove and let drain.
• Make the dressing: Combine the coriander and fennel seeds in a small skillet and toast over low heat until tan and fragrant. Immediately pour seeds onto a cutting board and let cool, then crush. Transfer to a large bowl, and add chicken juices and remaining dressing ingredients.
• Prepare the salad: Add chicken to dressing and toss to coat. Add herbs and leafy greens and toss again, then add onions and tomatoes and toss once more. Taste and adjust seasoning, adding salt, pepper, lemon juice, olive oil or sumac as needed.
• Arrange salad on a large platter so the chicken, tomatoes and onions are distributed throughout the greens (and not sitting at the bottom).

Steps:

• Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
• Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels.
• For the vinaigrette:
• Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately.

Steps:

• Chop of stems of parsley . Rinse the leaves.
• Bunch parsley up and roughly chop.
• Add parsley to a bowl.
• Peel and slice onion into thin slivers.
• Add onion slivers to parsley.
• Add seasoning, dressing and toss altogether.
• Serve as a salad or with meat dishes, with falafal sandwiches and beef sharwarma sandwiches.

Steps:

• 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.
• 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.
• Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

Steps:

• Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
• Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
• Slice the onion into long, pieces and add to the tomato and cucumber.
• Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

Steps:

• Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.