Ful Medammes & Middle-eastern Pita Salad

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More from Middle Eastern Mezze.

 

* Exported from MasterCook *

 

Ful Medammes

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Dip Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can ful medammes -- (fava beans)

1/4 cup olive oil

add to taste:

minced garlic

ground cumin

lemon juice

 

Drain and rinse canned ful medammes, then place in a large saucepan. Gently

heat beans, add olive oil (more than recipe calls for, if you wish) and the

following seasonings to taste.

 

Stir well to combine. Let simmer for at least 15 minutes, and serve warm as

part of a mezze table.

 

Cuisine:

" Middle-eastern "

S(Formatted By):

" Nancy Braswell "

 

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Per serving: 119 Calories (kcal); 14g Total Fat; (100% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Middle-eastern Pita Salad

 

Recipe By :Gourmet, July 1991

Serving Size : 2 Preparation Time :0:45

Categories : Salad Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cucumber -- peeled and cut into

1 1/2 large pita loaves -- cut into 3/4-inch pi

1/4 cup olive oil

1 tablespoon fresh lemon juice -- or to taste

1 garlic clove -- minced

1/2 red bell pepper -- cut into 1/4-inch di

1 tomato -- chopped fine

1/4 cup thinly sliced scallion

2 tablespoons finely chopped fresh parsley leaves

3 tablespoons finely chopped fresh mint leaves -- or

2 teaspoons dried mint -- crumbled

inner leaves of romaine -- rinsed and spun dry

for garnish

 

In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20

minutes, and pat it dry. While the cucumber is draining, in a baking pan bake

the pita pieces in the middle of a preheated 325ø F oven, shaking the pan

occasionally, for 18 to 20 minutes, or until they are golden brown and crisp,

and let them cool slightly.

 

In a large bowl whisk together the oil, the lemon juice, the garlic, and the

salt and pepper to taste, whisking until the dressing is emulsified, stir in

the bell pepper, the tomato, the scallion, the parsley, the chopped mint, the

pita pieces, the cucumber, and more salt and pepper to taste, and toss the

salad to combine it well. Transfer the salad to a platter and garnish it with

the romaine and the mint sprigs.

 

Cuisine:

" Middle-eastern "

S(Formatted By):

" Nancy Braswell "

Copyright:

" Epicurious Food 2000 CondéNet Inc. "

 

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Per serving: 274 Calories (kcal); 27g Total Fat; (86% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0