Grilled Chicken Salad

Recipe by:zainab

4 boneless skinless chicken breast.
Marinade :
1 Tablespoon olive oil
1/4 cup fresh lemon juice
2 cloves minced garlic
Salt & fresh ground black pepper (to taste)


250 g white mushrooms,Sliced.

1 head of romaine lettuce, chopped.
1cup cherry tomatoes, halved.
2 medium Lebanese cucumbers, chopped.
1 green bell pepper, chopped.
1 cup black olives.
1 cup green olives.
1/2 cup cheddar cheese,cut into chunks or shredded.
1 cup Yellow Sweet Corn Kernels, cooked.

Dressing:
1/2 Tablespoon olive oil
1/8-1/4 fresh lemon juice.
1 Tablespoon Tahini.
3 Tablespoons low fat mayonnaise
Salt (to taste)

1) First butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour or if you like over night.

2) Sauté mushrooms: Heat a sauce pan over medium heat, add a small amount of oil then add mushrooms & cook until the mushrooms are browned all over,season with salt and pepper ( Cool slightly).

3) Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
4) Grill chicken for 4-7 minutes per side or until chicken cooked through,Cool chicken slightly before slicing.

5) Add chicken and sautéed mushrooms to salad mixture.
6) Drizzle with dressing before serving.

You can enjoy this salad as sandwich filling too with pita bread or any kind of flat bread or French bread(baguettes).

Lahm bi ajin for BBD#21 (pizza-party) & Arugula Mint Salad

Recipe by: zainab

First prepare the Sauce & Herb Topping:

Yogurt & Tahini Sauce:
340 g low fat Yogurt.
1 Tablespoon Tahini.
2 Tablespoons fresh lemon juice.
pinch of salt.
Crushed dried mint for garnish.
Combine all the ingredients & set aside.

Herb & Tomato Topping
Fresh parsley ,Coriander & mint , finely chopped.
1 Medium tomato, chopped.
Mix and set aside.

Dough:

makes 8 oval shapes
1 cup whole wheat flour.
2 cups unbleached flour.
3\4 -1 cups warm water.
1 teaspoon dry yeast.
1 teaspoon sugar.
1 teaspoon salt.
2 tablespoons olive oil
1 egg (small).

Minced Lamb Topping:

250 g Minced Lamb.
1 Medium tomato, finely chopped.
1 Medium Onion, finely chopped.
1 clove of garlic, Minced
1 teaspoon dried parsley
1/4 teaspoon ground cumin.
1/8 ground black pepper.
1 teaspoon olive oil
2 teaspoons tomato paste.
Salt to taste.

Mix the lamb, chopped tomato & onion, salt ,pepper, cumin & tomato paste in a bowl and set aside.

1) place all dough ingredients in the bowl of mixer , knead for 10 minutes to make a soft dough.

2)Cover the dough and let rise for 30 minutes.

3) Preheat oven to 500 F.

4) Divide the dough into 8 pieces. Shape each piece into a ball.

5) Flat each ball into oval shapes on a floured surface. Place the lamb topping on the dough and leave about 1cm on either side for the crust. Fold the dough in on either side.

6) Bake at 550 for 10 minutes.

7) serve with Arugula Mint Salad on side.

*For vegan or vegetarian you can use mushroom or cooked brown lentils instead of meat.

How to serve lahm bi ajin:
Slice them into smaller pieces with fresh Squeeze lemon juice on top ,drizzle yogurt & tahini Sauce all over the top & sprinkle with Herb & Tomato Topping.
You can also try it with pickles, peppers, onions and Lettuce.

Arugula Mint Salad

Arugula leaves (1 bunch).
White Radish leaves (1 bunch).
Mint (1 bunch).
2 medium Lebanese cucumbers, chopped.
1 Medium tomato, chopped.
White onion ,Sliced.

Dressing:
olive oil
fresh lemon juiceSalt

1) Combine all salad ingredients.
2)Just before serving drizzle with dressing.

I am sending this to BBD#21 (Pizza Party) event started and hosted this month by Zorra .

And to Susan for YeastSpotting.

Meedo's Delicious Chicken Kofta & Sample Arugula Salad

Recipe by:meedo

500 g Minced chicken breast.
1 Onion, Minced.
1/4 cup Fresh parsley or Coriander, finely chopped.
1/4 cup bread crumbs.
1 egg.
1/4 teaspoon ground cumin.
1/4 ground black pepper.
Salt to taste.
olive oil for shallow-frying.

Filling:
Frozen Mixed Vegetables (Carrots, pease, Corn)
Or any vegetables you want.

1)Mix all ingredients well.

2)Take about 1/8 cup of the mixture, Put about 2 teaspoons of the filling in the center and gently enclose it, Shape them into sausage shape.

3)Heat oil in frying pan, shallow- fry Kofta in batches until golden browned and cooked through.

Serve with basmati rice & sample arugula salad.

Sample Arugula Salad

Arugula leaves.
Tomatoes.
Cucumber.
Coriander, finely chopped.

Dressing:
olive oil.
fresh lemon juice.
Salt.

Click here to see my new blog (Mun Beads Design).

Khiar be laban (cucumber with minted yogurt )

Recipe by:zainab

3 Cucumbers,Chopped.
2 Cups yogurt
1/2 teaspoon dried mint
Pinch of salt, to taste

Combine all the ingredients in bowl, cover, refrigerate, until you serve .

Fattoush (Mom's Way)

1 pita, cut into small squares.
1 medium lettuce, chopped.
3 large tomatoes, chopped.
1/2 -1 cup parsley, chopped.
1/2-1 cup mint, chopped.
2 medium Lebanese cucumbers, chopped.
1 medium carrot, shredded
2-3 scallions, sliced (Optional).
1/2 cup black olives.
1/2 cup green olives.

Dressing:
2 Tablespoon olive oil.
Juice of two lemon.
Salt to taste.

1)Preheat oven to 350 F, place pita on a baking sheet,& bake until crisp, about 10 minutes.

2)Add all ingredients to bowl, mix until combined. Drizzle with dressing, top with pita chips.

Best made just before serving.

Tabbouleh

Recipe by:zainab

1/2 cup bulgur wheat.

6 cups parsley, chopped.

3 cups mint, chopped.

2-3 scallions, sliced (Optional).

1 medium onion, chopped (Optional).

5 large tomatoes,chopped.

Dressing:

2 Tablespoon olive oil.

Juice of two lemon.

Salt to taste.

1)Cover bulgur with cold water, stand 15 minutes.Drain,press as much water as possible from bulgur.place bulgur in large bowl.

2)Add remaining ingredients to bowl,mix until combined.drizzle with dressing.

Best made just before serving.

Salata Bathenjan (Eggplant Salad)

Recipe by:meedo

2 medium lebanese cucumbers, chopped.
2 medium tomatoes, chopped.
1/2 cup fresh parsley, finely chopped.
1/2 cup yellow split peas.
1/4 cup fresh mint, finely chopped.
1 medium lettuce, chopped.

1/2 cup black olives.
1/2 cup green olives.
5 to 6 baby eggplants, halved.
Olive oil.

Dressing:
1 tablespoon olive oil.
Juice of one lemon.
Salt to taste.

1)Brush eggplants with olive oil, place it on backing sheet, back on hot oven (350ْ F),until tender. remove from pan and cut into medium chucks.

2)Combine all ingredients in bowl, mix well, drizzle with dressing.

Best made just before serving.

zainab's green Salad

Recipe by:zainab

6 cups fresh parsley,coarsely chopped.
3 cups coarsely chopped fresh mint.
3 large tomatoes, chopped.
3 small green cucumbers,chopped.
2-3 green shallots,finely chopped (optional).
seedless black olives (optional).

DRESSING

1/3 cup lemon juice.
2 Tablespoons olive oil.
salt.


1)Combine tomatoes ,cucumbers,green shallots,black olives and herbs in bowl.

2)Just before serving drizzle with dressing.