* Exported from MasterCook *
MEDITERRANEAN ONION AND PARSLEY SALAD -- Salatat Baqduness wa Bassal
Recipe By :Mediterranean Street Food by Anissa Helou,2002
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium onions -- thinly sliced
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons ground sumac
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
salt
freshly ground black pepper
Soak the onions in 2 cups hot water for 5 minutes. Drain and spread to dry on paper towels. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if necessary and serve with any of the barbecues [in the book].
Serves 4
This salad is common throughout the eastern and southern Mediterranean from Turkey to Egypt. It is always laid on the bread on which grilled [Favorites] are served. In Turkey the salad is seasoned with only sumac; in Egypt, with lemon juice, and in Syria, Lebanon, and Israel it is seasoned with both. A friend of mine, Sami Tamimi, whose recipe this is, taught me to soak the sliced onions in boiling water for a few minutes before using. This softens them slightly and, more
significantly, takes away some of the sharpness. Be sure to dry the onions well before adding the seasonings.
Cuisine:
"Mediterranean"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 52 Calories; 3g Fat (57.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
http://health.groups.yahoo.com/group/MastercookForDiabetics/
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