Salads/dips | Imamother

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Forum -> Recipe Collection -> Sephardic Food

Salads/dips

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pinkbubbles

Sun, Jul 20 2008, 2:05 pm

What do you usually serve Friday night? Some people I know serve like 20 small dips/salads, all homemade!!

I need ideas and recipes, since DH and my guests love it.

So far I buy or make:

Chummus, techina, tomato dip, the big stuffed olives, roasted peppers, eggplant dip/fried sliced, olive oil w/ garlic.

Salads: Israeli, Cabbage salad, mixed veg salad, strawberry/mango/pecan/mixed lettuce salad (suprisingly popular)

Thats pretty much it Rolling Eyes

I feel like thats nothing compared to some.

Lady Godiva

Sun, Jul 20 2008, 2:10 pm

Spicy salmon in sauce, babaganoush, yebra (stuffed grape leaves), chick pea salad, roasted pepper salad, avocado salad, lemony lettuce salad, potatoe salad, matbuchah, olive tapenade...the list goes on and on. I do all or some depending on guests or not...

pinkbubbles

Sun, Jul 20 2008, 2:21 pm

OMG YUM
If you feel like it can you PM or post the recipes for the lemony lettuce salad, chick pea salad, potato salad, and do you buy the stuff grape leaves?

Tamiri

Sun, Jul 20 2008, 2:35 pm

Carrot salad, beet salad, shumar (what is that veggie which tastes like licorice), zucchini, spicy sweet potato - there are not things I make but its on the Moroccan's Shabbat table, along with the eggplant, matbucha etc already mentioned.

Lady Godiva

Sun, Jul 20 2008, 2:36 pm

pinkbubbles wrote:

OMG YUM
If you feel like it can you PM or post the recipes for the lemony lettuce salad, chick pea salad, potato salad, and do you buy the stuff grape leaves?

Sure. They're pretty easy.

Lemony Lettuce Salad:

Head of Iceberg lettuce
Juice of 2 lemons
Olive Oil
Salt

Wash and check lettuce. Break it up. Mix with lemon, olive oil and salt.
That's all!! LOL

*******************

Chick Pea Salad

2 cans chick peas drained
1 can hearts of palm drained and cut up
1 can baby corn drained and cut up
1 fresh red pepper cut up
1/2 cup stuffed pimento olives cut in half
1 red onion cut up
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon cumin
Dash of salt
1/4 teaspoon black pepper

Mix all ingredients together.
Enjoy! 8)

********************

Potato Salad

6 large red potatoes
1 red onion
1/2 cup (light) mayonaise
1/4 cup olive oil
Juice of one lemon
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

Wash potatoes well. Boil potatoes until fully cooked. Remove from water and let them cool off. You can peel the potatoes or leave the peel on if you want. Cut up the potatoes and onion into small squares. In a separate bowl mix all the other ingredients together and then mix in the diced potatoes. Refrigerate, Serve cold.
Enjoy! Wink

***********************

Look down for Yebra recipe.

Last edited by Lady Godiva on Sun, Jul 20 2008, 8:18 pm; edited 1 time in total

yo'ma

Sun, Jul 20 2008, 3:09 pm

My parents have a grape vine in their front yard and the Indians used to always take the leaves. Now they don't because it looks terrible anyway. Sad

freidasima

Sun, Jul 20 2008, 3:17 pm

We have chumus, techina, soy beans (edamame), quinoa salad, carrot salad, cut up peppers, pickles, lettuce salad, tartar sauce salad, macaroni salad with pickles, arbis (chumus balls), sometimes coleslaw, potato salad, sweet potato salad, broiled eggplant, broiled squash.

sleepyhead

Sun, Jul 20 2008, 7:51 pm

Lady Godiva, Where can I buy grape leaves in a non-sephardic community? I'm waiting for your recipe, yum! I worked in two schools that served sephardic food for lunch- it's the best!

Last edited by sleepyhead on Mon, Jul 21 2008, 12:13 am; edited 1 time in total

Lady Godiva

Sun, Jul 20 2008, 8:17 pm

YEBRA (Stuffed Grape Leaves)

The grape leaves come in a glass jar with liquid in it. My favorite brand is "Orlando" because the leaves are so nice and big. You can buy them in a supermarket.

1/2 lb. grape leaves
2 cups rice
1 large onion, chopped
3 large tomatoes, peeled and chopped
2 tablespoons chopped parsley
2 tablespoons crushed dried mint leaves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
salt to taste
6 cloves garlic, peeled
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon sugar

* Wash grape leaves with cold water.
* Put rice in pot. Just cover rice with water. Boil rice in water for a few minutes until water is soaked into rice.
* Mix rice, tomatoes, onion, parsley, mint, cinnamon, allspice and salt together.
* Spread 1 grape leaf on a plate, vein side up. Put 1 heaping teaspoon of rice mixture in the center of the leaf near the stem. Cut off the stem and fold that end up over filling. Fold one side of the leaf towards the center and then the other side. Roll up like a cigar starting from folded stem side.
* Fill all the leaves and roll up the same way.
* Place the stuffed leaves tightly in a large pot. Place garlic cloves between leaves.
* Mix oil, lemon and sugar and pour over stuffed leaves.
* Add water to pot just enough to cover leaves.
* Put a small plate on top of leaves to prevent unwinding.
* Cover pot and simmer on a low flame for about 1 hour.
* Cool in pot before turning over.
* Serve cold.

sleepyhead

Mon, Jul 21 2008, 12:14 am

Thanks a million!!

teachby

Mon, Jul 21 2008, 12:51 am

Tamiri wrote:

shumar (what is that veggie which tastes like licorice).

Fennel?

TheBeinoni

Mon, Jul 21 2008, 1:32 am

teachby wrote:

Tamiri wrote:

shumar (what is that veggie which tastes like licorice).

Fennel?

Yes Shumar = Fennel in Hebrew. We have chumous, tehine, mabouha, israeli salad with parsley, tomato salad with red onions and allspice dressing, tomato salad with cumin allspice dressing and egg, spicy carrots, fried eggplant slices, babaganouj, red cabbage salad, green cabbage salad (like cole slaw), corn salad with israeli pickles, tabouleh, olives, israeli picklesi feel like im forgetting some.. wow this is a long list!

of course we dont have them all in one week, we switch off. but MIL makes mostly all of them for one week (some of them freeze well)

miriamnechama

Mon, Jul 21 2008, 5:57 am

hotmama shumar you can only get in the winter.

I make more salads in the winter cus then I make a hot spicy morrocan nile fish...

in the summerwhen it's late I just stick with jarred gefilta, but I will put out chumus.. though less salads in te summer.

though I always make the plain old tcp....

teachby

Mon, Jul 21 2008, 10:21 am

hotmama wrote:

(some of them freeze well)

Which salads freeze well, in your experience?

michellel

Sun, Apr 05 2009, 10:23 am

hey to add two more beets salad and saute mushrooms and onion on top of chummus

Tamiri

Sun, Apr 05 2009, 1:27 pm

Delicious shumar (fennel, thank you): slice fennel without the tubes, 2-3 carrots cut in matchsticks, 4-5 stalks celery sliced, raddish diced. Make an olive oil/lemon juice (FRESH)/salt marinade and let chill for a while. Superb!

nicole81

Tue, Nov 24 2009, 11:08 pm

Lady Godiva wrote:

how long does the yebra stay good in the fridge for?

friedmana1

Thu, Dec 17 2009, 10:35 pm

I'd love that allspice dressing and the tomato salad with allspice/cumin!

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