TOP55PREFERRED

MEDITERRANEANSALADRECIPES

SELECTED,HEALTHY,DELICIOUS,SATISFYINGYOURTASTE

BY

ROUMIANKALAZAROVA

2015

“

TOP55PREFERRED

MEDITERRANEANSALADRECIPES.

SELECTED,HEALTHY,DELICIOUS,SATISFYINGYOURTASTE”

Copyrights

Copyright©RoumiankaLazarova,Author,2015

CoverandInteriordesign©RoumiankaLazarova,2015

Photographscopyright©RoumiankaLazarova,2015

Allrightsreserved.

Nopartofthisbookmaybereproducedinanyformorbyanyelectronicormechanicalmeans,includinginformation

storageandretrievalsystems,withoutpermissioninwritingfromtheauthor,exceptbyareviewerwhomayquotebrief

passagesinareview.

LiabilityDisclaimer

The author reserves the right to amend, supplement or delete parts of the book or the entire book without special

notificationortostopthepublicationtemporarilyorfinally.

Theauthordisclaimanyliabilityforpersonalorcommercialdamages,injuries,losses,errors,omissionsresultingfrom

theuse,misuseormisinterpretationoftheinformationprovidedorcontraryinterpretationofthesubjectmatterherein.

Despitethebesttakenefforts,theauthordoesnotwarranttheaccuracyofinformationinthebookduetorapidchanges

ofinformation.Anysimilaritieswithfactsorpeopleareunintentional.

This book is presented solely for informational and motivational purposes only. This book is not intended to provide

medicaladviceofanykindortoreplacemedicaladvice,nortodiagnose,prescribeortreatanyillness,diseaseorinjury.

Tableofcontents:

WHATSHOULDYOUEXPECTFROMTHISBOOK

WHATTOUSEFORPREPARATIONOFSALADS

WHYTOCHOOSETHEMEDITERRANEANDIET

SOMEPRINCIPLESOFTHEMEDITERRANEANDIET

RECIPES

TOMATOSALADWITHWALNUT

SALADWITHBOILEDPOTATOES

EGGPLANTSALAD

ARUGULASALADWITHHAZELNUTS

SALADWITHASPARAGUSANDORANGES

SALADOFCHICORY

WARMSALADOFMUSHROOMS

SALAD“FATTOUSH”

SALADWITHHONEY

SALADSWITHFISHANDSEAFOOD

STUFFEDAVOCADOWITHSHRIMPSANDSQUID

SALADWITHTUNAANDARUGULA

SALADWITHPICKLEDHERRING

SALADOFCLAMS

TUNASALAD

FRENCHFISHSALAD

SALAD“NICE”

FISHERMAN’SSALAD

SALADWITHSHRIMPS

SALADWITHSQUID

TROPICALSALAD

SEAFOODSALAD

SHRIMPTAPAS

SALADWITHCHEESEANDDAIRYPRODUCTS

GREEKSALAD

SALADWITHAVOCADO

POTATOSALADWITHORANGES

YOGURTSALAD“TZATZIKI”

GREENSALADWITHCAPERS

CHOBANSALAD

SALADHORIATIKI

TOMATO“PANZANELLA”

CAPRESESALAD

SALADOFSPINACHANDCHICORY

SALADOFROASTEDVEGETABLESANDPOMEGRANATES

SALADOFCUCUMBER,FETAANDMINT

SPINACHSALADWITHCHESTNUTS

SALADSOFCEREALPRODUCTS

SALADWITHWHOLEGRAINMACARONI

SALADWITHCROUTONSANDAVOCADO

MACARONISALADWITHPESTO

TABOULESALAD

COUSCOUSSALADWITHGREENSTUFF

SALADSWITHPULSES

SALADWITHCHICKPEASANDPEPPERS

SALADOFCHICKPEACARROTSANDPISTACHIOS

BROWNBEANSALAD

CHICKPEASALADWITHTOMATOES

SALADSWITHCHICKEN

MEDITERRANEANSALADWITHCHICKEN

SALADWITHPROSCIUTTOANDFIGS

SALADWITHCHICKENBREAST

FRENCHSALADWITHRICE

AGARNISHFORLITTLEVARIETY

HUMMUS

KYOPOOLUWITHTAHINI

HOMEMADEPATEOFGARLIC

HARISAWITHTOMATOESANDCHILIES

HUMMUSWITHPUMPKINANDHARISA

TWOKINDSOFBREADFORHOMECOSINESS

LAVASH

CIABATTA

WHATSHOULDYOUEXPECTFROMTHISBOOK

IfyouwanttobeoneofthosewhoeatundertherulesofthehealthyMediterranean,diet

younecessarilyneedtoprepareoneofthe55recipesofferedinthisbook.Mostproducts

usedinMediterraneandietarefreshvegetables.Theyarethebasisforthepreparationof

different types of food. The most common food made from raw vegetables naturally are

thesalads.

Tobeeasiertomakeyourchoice,saladsofferedhereareorganizedintoseveralsections:

Vegetablesalads

Saladwithfishandseafood

Saladwithcheeseanddairyproducts

Saladsofcerealproducts

Saladwithpulses

Saladwithchicken

Agarnishforlittlevariety

Twokindsofbreadforhomecosiness

WHATTOUSEFORPREPARATIONOFSALADS

Fortheimplementationofthe55recipesinthisbook,youcouldusethetraditionalforthe

Mediterranean diet products: olive oil “Extra Virgin”, fresh vegetables, olives, lemons,

nuts,aromaticfreshherbs(basil,parsley,mint,anddill),seafoodandcheeses,whichyou

can buy in all seasons in your supermarket. The products are cheap. The salads are

preparedforashorttimeandsatisfyeventhemostdiscriminatingtaste.

Fresh vegetables and grain products that are the main ingredient of salads contain many

necessary for the human body vitamins and minerals. Furthermore, Mediterranean

productsarerichinvitaminE,whichdeservedlyiscalledthevitaminoftheyouth.This

without hesitation with a few raw vegetables and spices you can prepare wonderful

healthy salads. The supporters of Mediterranean diet consume salads at every meal.

Sometimes a rich, nutritious salad satisfies hunger and the most discerning tastes.

Especiallyiftoitisaddedtofish,seafoodorcheese.

Thebenefitofthesaladstohumanhealthisthefactthattheyarebalancedandvariedfood

freefromharmfulfats.

TrytopreparepopularMediterraneansaladsaloneathomeandyouwillseehowfunand

easyitis.Thus,youwillshowyourchildrenhowimportantforthepersontoeatatasty,

healthy and fresh food. They will get used to the taste of vegetables and will learn to

preparetheirfavoritesaladshimself.

WHYTOCHOOSETHEMEDITERRANEANDIET

TheMediterraneandietisbasedonthecharacteristicsofnutritionoftheinhabitantsofthe

Mediterraneanregion.Withit,mancanloseweightandcontrolhisweightforalongtime.

Butthemostimportantofallisthatthisdietwillstrengthenyourhealth.Followersofthe

Mediterranean diet believe that on the account of the products involved in the menu of

everyinhabitantoftheMediterranean,itispossible:

-Torejuvenatethebody;

-Toimproveeyesight;

-Theskinbecomessmoothandelastic;

-Toreducethelevelofcholesterol;

-Tokeepheart-vascularsystemundercontrol;

-Toadjusthisweightwithoutanyeffort,withouthungerbutwithwell-preparedfood.

SOMEPRINCIPLESOFTHEMEDITERRANEANDIET

Actually,theMediterraneandietissimplewayoflifethatisbuiltintheagesbythepeople

inhabitedthelandsaroundtheMediterraneancoastonseveralbasicprinciples:

Regardingthenutritionrules:

-Toeatvegetableseveryday.Thebestwayisthevegetablestobeeatenraw.

The daily norm of man in terms of the vegetables is 1 kg per day. This could be well

knownvegetables:allvarietiesofcabbage,peppers,tomatoes,eggplants,onions,carrots,

zucchini,olives,etc.

Nutritionists say that the olives (both green and black) are rich in vitamins A, C, E and

containmanyusefulvegetablefat,sugar,proteinandpectin.

-Asamainsourceoffatshouldbeusedoliveoil.

-Asproteinsources,mustbesystematicallyeatfreshfishandseafood(lobster,squid,and

mussels).

-Moderateconsumptionofpoultrymeatandeggs;nuts,pastaandbread.

-Ofthedairyshouldbeeatennaturalyoghurt,apieceofcheese.

Onotherfactors:

-Portionsoffoodthatyoutakeshouldnotbelarge;

-Toenjoythefood,toeatslowlyinpropertimewithgoodcompany;

-Tocookthefoodwithloveandtodonatepeoplewithalotofhumorandlove;

-Tosharewithyourlovedonesgoodanddifficultmomentsofyourlife.

RECIPES

TOMATOSALADWITHWALNUT

Servings:4

Ingredients:

4mediumsizedfullyripetomatoes

1redonion

4tablespoonschoppedparsley

For the dressing: 4 tablespoons chopped walnuts, 1 head of garlic, a pinch of salt, 3

tablespoonsoliveoil,3tablespoonslemonjuice

Instructions:

Selecthardertomatoesandcutthemintosmallpieces.Addthefinelychoppedonionand

parsley.

Forthedressing:Placethewalnuts,garlicandsaltinamortarandcrushthem.Addolive

oil,lemonjuiceandstirwell.

Pourthedressingoverthesaladandserve.

SALADWITHBOILEDPOTATOES

Servings:4

Ingredients:

2¼lbpotatoes

3-4greenonions

1greenpepper

1cucumber

Forthetopping: juice of 1 lemon, 1 coffee cup olive oil, 10 mint leaves, 2 tablespoons

finelychoppeddilland2tablespoonsfinelychoppedparsley.

Spices:saltand1teaspoonpaprika.

Instructions:

Putthepotatoesinasaucepanwithcoldwater,enoughtocoverthem.Cookuntiltender.

Letthemcoolandpeelthem.Cutthemintolargecubesandplaceinlargebowl.Peelthe

cucumber,cutitinrings.Wash,removetheseedsandcutthepepperintostrips.Washand

finelychoptheonion.Addthevegetablestothepotatoes.

Prepare the topping of all ingredients and stir them vigorously. Pour over the salad.

Sprinklewithpaprika.Stirthesaladandserveit.

EGGPLANTSALAD

Servings:4

Ingredients:

2eggplants-firmandfullyripe

1onion

2tomatoes

1redbellpepper

Spices:2tablespoonsoliveoil,3-4twigsoffreshoregano,12blackolives,salttotaste

Instructions:

Baketheeggplantsfromallsidesonthestove,onthegrillorintheoven.Putthemina

container to cool and to release the bitter juice. Then peel them and shred into strips.

Arrange them in a large bowl and put on them the finely chopped onions, tomatoes and

peppers.Sprinklethesaladwitholiveoil,oreganoandsalttotaste.Decoratewitholives

andservechilled.

ARUGULASALADWITHHAZELNUTS

Servings:4

Ingredients:

4handfulsofarugula

12cherrytomatoes

4tablespoonscoarselygroundhazelnuts

Forthedressing: 2 tablespoons molasses pomegranate, 2 tablespoons olive oil, salt and

groundblackpepper

Instructions:

Preparethedressing.Putallingredientsinabowlandstirthemvigorously.

Wash thoroughly with cold water arugula leaves. Allow them to dry well. Wash the

tomatoesandcuttheminhalves.Distributeevenlyarugulaandtomatoesinservingplates.

Pour each serving with dressing and sprinkle with hazelnuts. Serve the salad after its

preparation.

SALADWITHASPARAGUSANDORANGES

Servings:4

Ingredients:

9ozgreenasparagus

2tomatoes

7-8leavessalad“Oakleaves”

2oranges

Spices:saltandgroundblackpeppertotaste

Forthedressing:2tablespoonsoliveoil,1teaspoonvinegar,1tablespoonorangejuice,1

teaspoongratedorangepeel

Instructions:

Firstpreparethedressing.Putallingredientsinabowlandstirthemvigorously.Leaveit

intherefrigeratorwhilepreparingthesalad.

Clean and slice the asparagus lengthwise 3-4 pieces. Put them in boiling water with a

pinch of salt for 3-4 minutes. Then drain and wash them with cold water. This will

preservethecolor.

Grate the rind of half an orange and set aside. Peel and shred into pieces 2 oranges.

Squeezetheleftoversandsaveit.

Inadeepbowlplacethechilledasparagus,orangepieces,tomatoescutintoeighthsand

fragmentedlettuceleaves.Sprinklesaladwithgroundblackpepperandsalttotaste.Pour

saladwithdressingandserveafter10-15minutes.

SALADOFCHICORY

Servings:4

Ingredients:

1½lbchicory

1clovegarlic

12greenolives

2chillies

For the dressing: ½ clove garlic, 2 tablespoons olive oil, 1 teaspoon brown sugar, 1

teaspoonmustard,thejuiceof1lemon,5-6finelychoppedmintleaves,saltandground

blackpeppertotaste

Instructions:

First,preparethedressing.Putallingredientsinabowlandstirthemvigorously.Leaveit

intherefrigeratorwhileyoupreparethesalad.

Washthechicoryandcutitintothinstrips.Rubthesidesofthebowlforsaladwithgarlic.

Putthecutchicory.Addthechoppedgreenolivesandpeppers.

Pouroverthesaladwiththedressingandserveitcold.

WARMSALADOFMUSHROOMS

Servings:4

Ingredients:

12largefreshchampignons

2-3tablespoonsofoliveoil

4clovesofgarlic

Juiceof½lemons

Spices:2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste

Instructions:

Cut the mushrooms on larger pieces. Fry them in olive oil for a few minutes. Add the

finelychoppedgarlic,lemonjuice,saltandgroundblackpeppertotaste.Stirandfryfor

another2-3minutes.

Servethemushroomswarm,sprinkledwithparsley.

Thissaladcanserveasappetizerortapastodrink.

SALAD“FATTOUSH”

Servings:6

Ingredients:

1greensalad“oakleaves”

2-3radishes

1cucumber

1redbellpepper

1greenbellpepper

2tomatoes

4sprigsgreenonions

Ahandfulofpurslane(farfahen)

Spices: 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 tablespoon sumac, salt to

taste,10leavesfreshmint,2tablespoonscoarselychoppedparsley,2tablespoonsdressing

ofpomegranate(grenadinemolasses),1-2tablespoonspomegranateseedsfordecoration

Serving:Arabicbread(Lavash)

Instructions:

Washthevegetablesthoroughlyincoldwater.Drythemandcutthemintolargerpieces.

Puttheminabowl;addallthespices.Stirthesaladandgentlysprinklewithpomegranate

grainsServeitassoonafteritspreparation.

Thissaladistraditionallyconsumedwithlavashrecipesinthisbook.

SALADWITHHONEY

Servings:4

Ingredients:

1smalllettuce“Iceberg”

1largecarrot

1mediumcucumber

1redbellpepper

½headfennel

2tablespoonshoney

Spices: 2 tablespoons olive oil, 2 tablespoons white balsamic vinegar, salt and ground

blackpeppertotaste

Instructions:

Washthelettuce“Iceberg”,dryit,andcutitintothinstrips.Cleantheseedsofthepeppers

andcutintothinstrips.Peelandgratecarrotoncoarsely.Peelthecucumberandcutinto

rings.Cleanthefennelandcutintoverythinstrips.Putthechoppedvegetablesinadeep

bowl.Addhoneyonthintrickleandmixthesalad.Thenaddthespices.Putthesaladin

the refrigerator for 15 minutes and allow absorbing the aroma and flavoring additives.

Thenserveit.

SALADSWITHFISHANDSEAFOOD

STUFFEDAVOCADOWITHSHRIMPSANDSQUID

Servings:4

Ingredients:

2avocados

7ozcookedshrimps

1-2pcssquid

1tablespoonoliveoil

1-2clovesofcrushedgarlic

1smallonion

1smalltomato

Spices:8basilleaves,1tablespoonlemonjuice,2-3sprigsofparsley

For the mayonnaise: 3 tablespoons olive oil, 1 egg yolk, 1 teaspoon mustard, 1

tablespoonlemonjuice,saltandgroundblackpeppertotaste

Instructions:

Forthemayonnaise:Puttheyolksinabowlandmustard.Addsalt,groundblackpepper

andlemonjuice.Stirthemixturewell.Addatrickleofoliveoil,stirringconstantly.Usea

woodenspoonormixer.

For the salad: Choose avocados that is well softened and there are no spots on the skin.

Divideitintotwohalves.Removethestoneandsprinklewithlemonjuice.

Cleanthesquidwellandcutitintothinstrips.Heattheoliveoil.Putthesquid,chopped

onionandgarlictosautéfor2minutes.

When the mixture cools, add the shrimps, mayonnaise and parsley. Stir the mixture. Fill

eachavocadohalfwiththecooledmixture.Garnishwithtomatochoppedintosmallcubes

andfreshbasilleaves.

SALADWITHTUNAANDARUGULA

Servings:4

Ingredients:

1lettuce

1handfulofarugulaleaves

1handfuloffreshspinachleaves

2tablespoonscookedcorn

1roastedredpepper

1canoftunainoliveoil(about5oz-6oz)

Spices:oliveoilfromthecannedtuna,juiceof½lemon,1teaspoongratedginger,saltto

taste,decoration4slicesoflemon

Instructions:

Cleanandrinsethoroughlywithcoldwaterlettuce,arugulaandspinach.Drainthemwell

andshredittosmallpieces.Puttheminabowl.Addtheboiledcorn,choppedpepperand

spices. Stir the salad carefully. At the top put the crushed tuna. Garnish the salad with

lemonslices.

SALADWITHPICKLEDHERRING

Servings:6

Ingredients:

3filletsofpickledherring

2avocados

1hard-boiledegg

1-2smallcucumbers

1sourapple

3tablespoonscookedrice

3greenonions

Forthedressing:1tablespoonmustard,2tablespoonsoliveoil,juiceofhalfalemon,1

tablespoonfinelychoppeddill,saltandgroundblackpeppertotaste

Instructions:

Slice the herring into thin strips. Select avocados that is well softened and there are no

spotsontheskin.Divideitintotwohalves.Removethestoneandcutintocubes.Takethe

whiteofaneggandcutitintosmallpieces.Peelthecucumberandappleandcuttheminto

smallcubesandonionfinely.

Inadeepbowlplacethechoppedherring,avocados,apples,cucumbers,thewhiteofthe

egg,onionandcookedrice.

For the dressing: Mash the yolk with a fork. Add all products for the topping and mix

well.

Pouroverthesaladwiththedressingandserveit.

SALADOFCLAMS

Servings:4

Ingredients:

2¼lbclamswithshells

4-5greenonions

8-12blackolives

Spices: 2 tablespoons olive oil, the juice of 1 lemon, 2 cloves of crushed garlic, 3-4

tablespoons finely chopped fresh dill, 1-2 tablespoons chopped parsley, salt and ground

blackpeppertotaste

Instructions:

Cleantheclamswell,ifsomeofthemareopened-removethem.Placethecleanedand

washedclamsinadeeppanandpourwithcoldwater.Leavethepanonthestove.When

the water boils, allow the clams to cook about 4-5 minutes. Discard the water and the

clamsthatarenotopened.Removetheshellsoftheotherclamsandputtheminadeep

dish.Addthefinelychoppedonions.

Preparethedressingbymixingallthespicesvigorously.Pourthesaladwiththeprepared

dressingandletitcool.

Servesaladdecoratedwithblackolives.

TUNASALAD

Servings:4

Ingredients:

5oz-6ozcannedtunainoliveoil

3mediumsizedcarrots

3stalksofcelery

Spices:juiceof1lemon,20blackolives,saltifdesired,1lemoncutintoquarters

Instructions:

Peelthecarrotsandgratethemfinely.Tothem,addthecleanedandchoppedstalkscelery.

Stir them and put the crumbled tuna. Sprinkle the salad with olive oil from canned tuna

fishandlemonjuice.Decoratewitholivesandlemonslice.

FRENCHFISHSALAD

Servings:6

Ingredients:

1lbfilletofsmokedmackerel

4ozcookedcrabmeat

3redpeppers

2redonions

18blackpittedolives

For the topping: 1-2 tablespoons olive oil, the juice of ½ lemon, 5-6 tablespoons dry

whitewine,apinchofgroundblackpepper,5-6sprigsofdillfordecoration

Instructions:

Cutintosmallpieces:thefishfillet,crabmeat,peppers,onionsandolives.Mixthemand

spreadoutinalargebowl.Preparethetoppingbymixingallproductsandstirvigorously.

Pouroversalad.Leaveitinarefrigeratortocoolforabout1hour.

Servedecoratedwithsprigsofdill.

SALAD“NICE”

Servings:6

Ingredients:

1curlylettuce

1canoftuna(5-6oz)

3mediumtomatoes

½redbellpeppers

½cupcookedgreenbeansfromacan

2greenonions

1smallredonion

7-8freshbasilleaves

Forthedressing:2clovespressedgarlic,1teaspoonmustard,3-4anchovyfillets,juiceof

1lemon,2-3tablespoonsofoliveoil,apinchofgroundblackpepper.

Todecorate:2hardboiledeggs,blackolives10-12

Instructions:

Forthedressing:Mixalltheingredientsforthedressingandstirthemvigorously.

Cleanthelettuce,washitwithcoldwateranddry.Shredittosmallpiecesandputitina

deepbowl.Addthesliced​​onionsandpeppers;cutintomediumdicetomatoesandgreen

beans;choppedonionsandbasil.Mixthesaladcarefully.Atthetopaddthecrushedtuna.

Pouroverthedressing.Garnishitwitholivesandboiledeggschoppedintoquarters.

FISHERMAN’SSALAD

Servings:6

Ingredients:

3largepotatoes

1kg.musselswithshells

2redonions

2-3tablespoonsofoliveoil

2tablespoonswinevinegar

Spices:2tablespoonsfinelychoppedparsley,2tablespoonsfinelychoppeddill,saltand

groundblackpeppertotaste

Instructions:

Boilthepotatoesinsaltedwater.Removethewaterandletthemcool.Peelthemandcut

themonrings.

Clean and wash the mussels. If some of them are open - discard them. Put the closed

musselsinadeeppanandpourwater.Cookthemusselsfor4-5minutesuntilalltheshells

become open. If there are mussels that have not opened during cooking - discard them.

Separatetheothersmusselsfromtheshellsandputtheminalargebowlwiththepotatoes.

Cuttheonionsfinelyandputittochokewith1cupofthebrothinwhichthemusselshad

boiled.Addoliveoil,vinegar,apinchofpepperandsalttotaste.Pourtheresultingsauce

oversalad.

Servesaladsprinkledwithparsleyanddill.

SALADWITHSHRIMPS

Servings:6

Ingredients:

7ozcookedshrimps

1grapefruit

1lettuce

1smallcucumber

2hardsmalltomatoes

½smallheadofcelery

For the dressing: 9oz mayonnaise, 1 tablespoon lemon juice, 1 tablespoon ketchup, a

pinchofgroundcayennepepper,salttotaste

Spices:2tablespoonschoppedparsley

Instructions:

Preparethedressingbymixingalltheingredientsandstirringthemvigorously.Leaveitin

therefrigeratortocool.

Peelthegrapefruit.Peeltheskinofeachslice.

Wash the lettuce thoroughly with cold water and dry it. Take 5-6 leaves; the remaining

leaves - shred into small pieces. Wash the tomatoes and cucumbers and cut them into

circles.Cuttheceleryintosmallcubes.

Arrange the salad leaves on tightly to each other at the bottom of a deep dish. At the

bottomoftheplateputthepiecesshreddedlettuce,celeryandgrapefruitslices.Onthem

in the middle put the shrimps. Around them arrange the tomatoes and cucumbers. Pour

overwithdressingandsprinklewithparsley.

Servethesaladchilled.

SALADWITHSQUID

Servings:6

Ingredients:

3-4squid

1½tablespoonofoliveoil

1cucumber

12Cherrytomatoes

1stalkcelerywithleaves

For the marinade: 2 cloves pressed garlic, 1 finely chopped seedless red pepper, 1 ½

tablespoonoliveoil

Spices: 10 fresh basil leaves, juice of 1 lemon, 1 tablespoon olive oil, salt and ground

blackpeppertotaste,1tablespooncapers

Instructions:

First,preparethemarinade.Mixallingredientsinawideanddeepvessel.Selectfromthe

store cleaned squid. Wash them well, cut them into thin strips and place them in the

marinadefor1hour.Thendrainthemandfrythemin1½tablespoonoliveoilabout1-2

minutes(nomore).

Washandcutthetomatoesintohalves,cucumber,andceleryintothinstrips.Putthemina

deepbowlandaddthefriedsquid.

Washwithcoldwaterthecapersandaddthemtothesaladalongwiththeotherspices.

Servethesaladimmediatelyafterpreparation.

TROPICALSALAD

Servings:4

Ingredients:

1mango

1kiwi

1avocado

1papaya

4½ozsmokedsalmon

4½ozsoftMozzarellacheese

Forthedressing: 4 anchovy fillets, 3 tablespoons olive oil, 2 tablespoons wine vinegar,

saltandgroundblackpeppertotaste

Instructions:

Clean,wash,peelandcutallfruitintoslices.Fromeachfruitleave1-2slices,whichshall

beaddedtotheingredientsforthedressing.Beatthemixturewithamixerorinablender

untilobtainingasmoothpaste.

Arrangeslicedfruitinalargebowl.OnthemdistributethepiecesMozzarellacheeseand

smokedsalmon.Pourthesaladwiththedressingandserveitafter10-15minutes,chilled.

SEAFOODSALAD

Servings:4

Ingredients:

13ozmixofseafood(shrimpsscallops,octopus,crabs,etc.)

1redonion

1redbellpepper

1largecucumber

Spices: 1-2 tablespoons olive oil, wine vinegar, salt and ground black pepper to taste, 2

tablespoonschoppeddill,7-8blackolives

Instructions:

Seafoodhastobecooked.Iftheyarefrozen-leavethemenoughtimetothawanddrain

them from the liquid which is separated. Clear the seeds from the bell pepper. Peel the

cucumber.Cuttheonion,thebellpepperandcucumberintothinrings.Arrangethemina

dish.Overthemevenlydistributetheseafood.Sprinklethesaladwiththespices.Garnish

witholivesandserveitchilled.

SHRIMPTAPAS

Ingredients:

1-2tablespoonsofoliveoil

1chilipepper

2clovesofgarlic

1lbshrimps

Instructions:

Cutthechillipepperandgarlic;addshrimpsandfrythemfornomorethanthreeminutes

inoliveoil.Servewithtoastedcrunchybread.

Thislovelysaladcanserveasanappetizeroranappetizerforadrink,whichinSpainis

called“Tapas”.

SALADWITHCHEESEANDDAIRYPRODUCTS

GREEKSALAD

Servings:6

Ingredients:

4mediumfullyripetomatoes

1cucumber

1-2greenpeppers

1redonion

5ozFetacheese

18blackolives

Spices:3tablespoonsoliveoil,1tablespoondriedoregano,1tablespoonchoppedparsley,

saltandvinegartotaste

Instructions:

Cleanthepeppersfromtheseeds,washthemandcutthemintothinstrips.Peeltheonion

and cucumber and cut them into thin slices. Wash and cut tomatoes into medium sized

pieces.Putallthevegetablesinadeepbowl.Stirthemcarefully.Atthetopallocatethe

cheesecutintosmallcubesandolives.Beforeserving,sprinklewithspices.

Servethesaladimmediatelyafteritspreparation.

SALADWITHAVOCADO

Servings:4

Ingredients:

2avocados

1tenderlettuce

1smallcucumber

2mediumtomatoes

1-2redpepper

1chilipepper

1onion

2clovesofgarlic

12blackolives

5ozFetacheese

Spices: 2 tablespoons olive oil, the juice of 1 lemon, salt to taste, 1 tablespoon chopped

parsley

Instructions:

Washanddrythelettuce.

Cleanthepeppersfromtheseeds,washthemandcutthemintothinstrips.Peeltheonion,

garlicandcucumberandcutthemintocubes.Washandcuttomatoesintomediumsized

cubes.Cuttheavocadosinhalf.Removethestone,peelitandcutitintosmallcubes.Put

allthevegetablesinabowlandmixthemverycarefully.Crumblecheesecoarsely.

At the bottom of each serving plate arrange a few leaves of lettuce. Allocate equally to

eachportionofchoppedvegetables.

Sprinkle with crumbled cheese. Garnish the salad with olives. Before serving, sprinkle

withspices.

Servethesaladimmediatelyafteritspreparation.

POTATOSALADWITHORANGES

Servings:4

Ingredients:

4mediumpotatoes

1redonion

2oranges

12blackolives

5ozFetacheese

Spices: 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, 6-7 leaves

freshmint,saltandgroundblackpeppertotaste

Instructions:

Putthepotatoesinasaucepanwithcoldwaterandapinchofsalt.Turnontheheatand

boil them until tender without over boiling. Pour the water and let them cool. Cut them

into cubes and put them in a large wide bowl. On them add thinly sliced ​​onion rings.

Arrangeonitpeeledandcutintosmallcubesoranges.Atthetopofdistributethecheese

cut into small cubes and the olives. Mix all spices and pour over the salad with the

obtaineddressingbeforeserving.

YOGURTSALAD“TZATZIKI”

Servings:6

Ingredients:

12/3lbdrained(thickly)yogurt

1largeor2smallcucumbers

4clovesgarlic-pressed

Spices: 2-3 tablespoons olive oil, 1 tablespoon vinegar, salt and ground white pepper,

freshmintordillifdesired

Instructions:

Washandgratethecucumbercoarsely.Squeezethejuiceofit,andsprinkleitwithapinch

of salt. Put it in a deep bowl and add the spices and garlic. Stir the mixture well. Add

yogurtandstirthesaladthoroughly.Coverthebowlwithfoilandleaveintherefrigerator

for1-2hourstoabsorbtheflavorofspices.

Servethesaladchilled.

GREENSALADWITHCAPERS

Servings:4

Ingredients:

1lettuce

1tablespooncapers

1redonion

1cucumber

16-20blackolives

5ozFetacheese

Spices:2-3tablespoonsoliveoil,1tablespoonvinegar

Instructions:

Clean,wash and drythe lettuce. Shredit to small piecesand put inlarge bowl. Add the

cleaned and cut into thin slices onion and cucumber. Rinse with cold water the capers,

drainthemwellandaddtosalad.Stirwell.Atthetopdecoratewitholivesandcrumbled

cheese.Addthespicesjustbeforeservingthesalad.

CHOBANSALAD

Servings:4

Ingredients:

½smallheadofwhitecabbage

1mediumcucumber

1largeor2mediumtomatoes

1-2chillies

1onion

4ozFetacheese

Spices:2tablespoonsoliveoil,2tablespoonsfinelychoppedparsley,6-7choppedleaves

of fresh mint, a pinch of sumac, 2 teaspoons pomegranate juice, 2 tablespoons lemon

juice,salttotaste

Instructions:

Cleanthecabbageandcutintoverythinstrips.Putitinabowl.Addthechoppedintothin

rings of cucumber, onion and chili peppers. Cut the tomatoes into small cubes and add

them to the bowl. Make the dressing by mixing all the spices and stir them vigorously.

Pouroverthesaladandstiritvigorously.Serveeachportionwithasliceofcheese.

SALADHORIATIKI

Servings:4

Ingredients:

1sliceofasmallheadofwhitecabbage

1tenderButterheadlettuce

2mediumtomatoes

1mediumcucumber

1onion

12blackolives

4ozFetacheese

Spices:6-7freshmintleaves,or1-2teaspoonsdriedoregano

For the dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice or 1 tablespoon

vinegar,salttotaste

Instructions:

Ifyoucan,prepareeachportioninaseparatetransparentdeepbowl.Sothesaladwilllook

moreappetizingandcolorful.

Cleanandwashallvegetables.Cutthecabbageintothinstrips.Shredthelettuceintolarge

pieces.Cutthecucumberandonionintothinringsandtomatoesonlargerpieces.Arrange

vegetablesineverybowlinlayers.Onthebottomcabbage,cucumberonit,thenlettuce,

onions,tomatoesandatthetoppieceofcheesesprinkledwithoreganoandmint.

Garnisheachservingwitholivesandsprinklewithdressingbeforeserving.

Ifyoulovetheflavoroffreshcorianderleaves,sprinklewithafewbeforeserving.

TOMATO“PANZANELLA”

Servings:4

Ingredients:

1loafofbread“Ciabatta”

4mediumfullyripetomatoes

1onion

2clovesofgarlic

7oz.cheeseMozzarella

1tablespoonoliveoilforsprinkling

Spices:2tablespoonsoliveoil2tablespoonswinevinegarorlemonjuice,saltandground

blackpeppertotaste,10-12leavesoffreshbasil,1tablespoonchoppedparsley,apinchof

thyme,tarragon3-4leaves,apinchoffreshrosemary

Instructions:

Cut bread into cubes and place in baking pan. Preheat oven to 392F and bake the bread

untilgoldenbrown.Allowittocool.

Washandcutthetomatoesintopieces,andonionandgarlicintothinrings.Putthemina

deepbowlandadddicedbakedbread,oliveoil,vinegarandmixsalad.Leaveitfor15-20

minutesintherefrigerator.Sprinklewithgroundblackpepper,saltandgreenspices.On

eachportionputseveralpiecesMozzarellacheese.

ThissaladispreparedwithtraditionalfortheItaliancuisinebreadCiabatta.Therecipe

foritspreparationispresentedinthisbook.

CAPRESESALAD

Servings:4

Ingredients:

16Cherrytomatoes

4lettuceleaves

7oz.Mozzarellacheese

12blackolives

Spices:15-16leavesfreshbasil,3tablespoonsoliveoil,1tablespoonvinegar,1teaspoon

honey,saltandgroundblackpeppertotaste

Instructions:

Washandcutthetomatoesintohalves.Puttheminadeepbowl.AddMozzarellacheese

cutintomediumsizedcubes.Addallthespicespre-mixedandstirthesaladgently.

Serveeachportionofsaladonapieceoflettuceandgarnishedwithafewolives.

SALADOFSPINACHANDCHICORY

Servings:6

Ingredients:

3handfulsofyoungleavesoffreshspinach

1chicory

8verythinfilletsofbacon

1hard-boiledegg

2ozbluecheese

5ozfreshmushroomsofyourchoice

1½tablespoonofoliveoil

Forthedressing:2teaspoonsDijonmustard,1tablespoonapplejuice,1tablespoonwhite

balsamicvinegar,2tablespoonsoliveoil,saltandgroundblackpeppertotaste

Instructions:

Firstpreparethedressing.Mixallingredientsinabowlandstirthemvigorously.Placein

refrigeratortocool.

Washthespinachleavesthoroughlywithcoldwateranddrythem.

Place½tablespoonoliveoilinaheatedpan.Frythebaconuntilitiscrispy.Removeiton

kitchenpaper.

Inanotherpanput1tablespoonofoliveoilandsautethemushrooms.Sprinklewithsalt

andgroundblackpepper.Allowthemtocool.

At the bottom of wide bowl place chicory leaves and spinach leaves on them. Crumble

bluecheese,arrangetheslicesboiledegg.Addthebaconandmushroomstew.

Pouroverwithdressingandserveitimmediatelyafterpreparation.

SALADOFROASTEDVEGETABLESANDPOMEGRANATES

Servings:4

Ingredients:

2smallsweetpotatoes

2redonions

1largeparsniproot

2largecarrots

1handfulfreshbabyspinach

Seedsfrom½pomegranates

4tablespoonscrumbledFetacheese

Spices: 1 tablespoon spice “Ras el hanout”, 2 tablespoons olive oil, 2 tablespoons of

Sherryvinegar,saltandgroundblackpeppertotaste

Instructions:

Preheatovento200°/392 F.

Peel,washandcutintomedium-sizedpiecesofvegetables.Spreadthetraywithbaking

paper. In a large bowl, mix all the vegetables with “Ras El hanut”, olive oil, salt and

ground black pepper. Pour it in the pan for baking. Put them in the oven for 30-40

minutes. Stir them once in the middle of baking. Remove the baked vegetables and let

themcool.Thenputtheminadeepbowlandaddspinach,pomegranateseeds,cheeseand

vinegar.Mixthesaladgently.

Serveeachportionsprinkledwithcheese.

SALADOFCUCUMBER,FETAANDMINT

Servings:4

Ingredients:

2mediumcucumbers

1smallonion

1cupcrumbledFetacheese

2tablespoonsoliveoil

4lettuceleaves

4tablespoonscroutons

Spices: juice of ½ lemons, a pinch of black pepper, 1 tablespoon finely chopped fresh

mint, 1 tablespoon finely chopped dill and 1 tablespoon chopped parsley, a pinch of

groundblackpepper

Instructions:

Peelthecucumbers.Cutthemintwohalves.Cleartheirseedsandcutthemintothinsemi

rings.Cuttheonionveryfinely.Mashthecheesetogetherwitholiveoil,lemonjuiceand

groundblackpepper.

In a deep bowl, put the cheese, cucumbers and fresh spices. Stir carefully. In plates for

servingputinoneleaflettuce,onitaportionofsalad.Sprinklewithcroutonsandserveit

immediatelyafterpreparation.

SPINACHSALADWITHCHESTNUTS

Servings:4

Ingredients:

3handfulsof“baby”freshspinach

1handfulofarugula

½cupcookedchestnuts-canned

4tablespoonsgratedFetacheese

2tablespoonswhiteraisins

2tablespoonscrushedhazelnuts

Forthedressing:3tablespoonsoliveoil,thejuiceof½lemon,pinchofsalt,groundblack

peppertotaste

Instructions:

Preparethedressingbymixingalltheingredientsandstirthemvigorously.

Wash the spinach and arugula thoroughly with cold water. Dry them and put them in a

large bowl. Add the chopped into small pieces raisins, chestnuts and crushed hazelnuts.

Pouroverthesaladwiththedressing.Stiritcarefully.

Servethesaladimmediately;sprinkleeachportionwiththegratedcheese.

SALADSOFCEREALPRODUCTS

SALADWITHWHOLEGRAINMACARONI

Servings:6

Ingredients:

5ozwholegrainmacaroni;choosesmallmacaroniormacaroniasfigures

4smalltomatoes

1redonion

2clovesofgarlic

1greenpepper

1cupfreshmushroomsofyourchoice

18blackpittedolives

4ozFetacheese

Spices: 2-3 tablespoons olive oil, 1 tablespoon wine white vinegar, 2 tablespoons fresh

oregano,4-5freshbasilleaves,saltandgroundblackpepper

Instructions:

Sautéthemushroomsfor5-6minuteswithapinchofsaltandgroundblackpepper.Allow

themtocool.

Boil the macaroni according to package directions. Drain them and put them in a deep

bowl to cool. Wash, clean and cut the vegetables into small cubes. Crumble the cheese.

Put them at the macaroni and mix carefully. Add the mushrooms and spices. Cover the

saladwithfoilandletitstandinthefridgefor30minutes.

SALADWITHCROUTONSANDAVOCADO

Servings:4

Ingredients:

2avocados

3mediumsizedfullyripetomatoes

1redbellpepper

1chilipepper

3slicesofbread

2tablespoonsoliveoil

Spices: 2 tablespoons sunflower seeds or pine nuts, 2 tablespoons lemon juice, 2

tablespoonsfinelychoppedparsley.

Instructions:

Choose an avocado which is well softened and there are no spots on the skin. Divide it

intotwohalves.Removethestone,peelitandcutitintosmallcubes.Washandcutinto

smallcubestomatoesandredhotpeppers.Putallthevegetablesinabowlandstirthem

verycarefully.

Heatashallowpanandbakeinitthesunflowerseedsorthepinenutsuntiltheyturnlight

brown.Allowthemtocool.

Brushthebreadsliceswitholiveoil.Cutthemintobitesizedpiecesandplacethemona

baking tray. Preheat oven to 220 C/ 428 F and put them to bake until crispy. Remove

themfromtheovenandletthemcool.

Beforeservingthesalad,addthespicesandbakedcroutons.

MACARONISALADWITHPESTO

Servings:4

Ingredients:

5oztri-coloredpasta

4ozcheeseMozzarella

4ozsausageChorizo

1ripetomato

12-15pittedblackolives

1tablespoonofbasilpesto

2tablespoonspinenuts

2tablespoonsoliveoil

Spices:saltandgroundblackpeppertotaste

Instructions:

Forthisrecipeyoucanpreparethepestoaccordingtotherecipe#49fromthisbookor

buyitfromthestore.

Boilthepastaaccordingtopackagedirections.DrainthemandputtheminadeepBowlto

cool, sprinkle them with a little olive oil and stir them. Cut the Mozzarella, the Chorizo

andthetomatooncubes.Addthemtopasta.Mixthesaladandaddtheoliveoil.Bakethe

pinenutsforafewminutesinadrypre-heatedpan.

Servesaladchilled.Sprinkleitwithgroundpepper,pestoandpinenuts.

TABOULESALAD

Servings:4

Ingredients:

3-4handfulsoffreshparsley

1largetomato

1coffeecupgroats

Forthedressing:3tablespoonsoliveoil,thejuiceof1lemon,apinchofsalt,1-2cloves

ofcrushedgarlic,afewmintleaves

Instructions:

Prepare the dressing by mixing the ingredients vigorously in a separate bowl. Pour over

thegroatswith2coffeecupsofwaterandletitstandfor30minutes.

Washtheparsleythoroughlywithcoldwater,dryitandcutitwithasharpknifeofvery

finely.Selecthardtomatoes,washitandcutitintoverysmallcubes.Inalargebowlput

the groats and tomatoes. Pour the dressing and on top add the parsley. Put the foil and

leave the salad for 30 minutes in refrigerator. Then stir well and serve chilled. Sprinkle

withfreshmintleaves.

COUSCOUSSALADWITHGREENSTUFF

Servings:4

Ingredients:

1cupcouscousorgroats

2mediumtomatoesclaims

1mediumcucumber

Spices:2clovespressedgarlic,2tablespoonschoppedparsley,7-8pittedolives,thejuice

of1lemon,1-2tablespoonsofoliveoil,salttotaste

Instructions:

Pouroverthecouscouswith1cupofboilingsaltedwater(ifusinggroats,put2cupsof

water).Putthelidonandleavefor10-15minutestoabsorbtheliquid.Thenitevenlyona

shallowpanandallowcoolingwell.

Washandchopthetomatoesandcucumbersintosmallcubes.Puttheminadeepbowland

addallthespices.Addthecooledcouscous(groats)andstirthesaladcarefully.Leaveitin

therefrigerator10minutestoabsorbflavors.Servethesaladafteritspreparation.

SALADSWITHPULSES

SALADWITHCHICKPEASANDPEPPERS

Servings:6

Ingredients:

12/3lbcookedchickpeasfromacan

8roastedredpeppers

Spices:3tablespoonsfinelychoppedparsley,thejuiceof1lemon,2tablespoonsoliveoil,

saltandgroundblackpeppertotaste

Instructions:

Drainthecannedchickpeas.Putitinadeepbowl.Addthefinelychoppedpeppersandall

spices.Stirthesaladwellandserveitchilled.

SALADOFCHICKPEACARROTSANDPISTACHIOS

Servings:6

Ingredients:

14ozcookedchickpeasfromacan

2-3largecarrots

2handfulsoffreshyoungspinachleaves

3tablespoonspeeledpistachios

½cupcrumbled“Feta”cheese

1tablespoonoliveoil

Spices:2teaspoonsgroundcumin,salttotaste,1tablespoonchoppedmint

Forthedressing:juiceof½lemon,1tablespoonhoney,1tablespoonoliveoil

Instructions:

Peelthecarrots,washthemandcutthemintoringswithathicknessof1inch.Putthemin

a baking tray. Drain the chick peas and rinse it with cold water. Add it to the carrots.

Sprinkle them with 1 tablespoon olive oil, cumin and a pinch of salt. Bake them in the

ovenat200 C/392 Ffor30minutes.Thenleavethemtocool.Puttheminabowland

addthespinach,mint,pistachios.Pouroverthesaladwiththedressing,stiritcarefully.

Servesaladchilled.Sprinkleitwithcrumbledcheese.

BROWNBEANSALAD

Servings:4

Ingredients:

11ozrawbrownbeans

3sprigsofthyme

2bayleaves

1onion

2pickledcucumbers

2boiledeggs

Forthedressing:4clovesgarlic-pressed,apinchofgroundcuminjuiceof1lemon,3-4

tablespoons of olive oil, salt and ground black pepper to taste, 2 tablespoons chopped

parsley,finelychopped3leeks-whitepartonly

Instructions:

Preparethedressingbymixingalltheingredientsandstirthemvigorously.

Putthebeansinalargepottoboilalongwiththethyme,bayleafandfinelycutonions.

When soften remove the water and drain beans well. Put it in a deep bowl. Add the

dressingandmixthesaladgently.Leaveittostandfor15minutesintherefrigerator.

Serve the salad chilled and sprinkled with finely chopped in small cubes of pickled

cucumbers.Garnishthesaladwithboiledeggs,slicedintoquarters.

CHICKPEASALADWITHTOMATOES

Servings:4

Ingredients:

14ozcookedchickpeas-canned

2tomatoes

7ozFetacheese

For the dressing: 3 tablespoons olive oil, the juice of ½, 2 cloves pressed garlic, 1

tablespoonfinelychoppedoregano,5-6leaveschoppedbasil

Todecorate:6-7freshbasilleaves,7-8blackolives

Instructions:

Preparethedressingbymixingalltheingredientsandstirthemvigorously.

Drainchickpeasandrinsewithcoldwater.Washandcuttomatoesintoquarters.Cutthe

cheeseintosmallcubes.Puttheingredientsinabowl.Pouroverthemwiththedressing;

mixthesaladthoroughly.

Serveeachportionofsaladdecoratedwitholivesandbasilleaves.

SALADSWITHCHICKEN

MEDITERRANEANSALADWITHCHICKEN

Servings:4

Ingredients:

1lettucewithcurlyleaves

5-6redradishes

2lemons

½loafofbread

1½cupyogurt

1cupmayonnaise

1cupcrumbledFetacheese

1-2skinlesschickenbreasts

10-15blackpittedolives

Spices: 1 teaspoon curry powder, a pinch of ground black pepper, 1-2 cloves pressed

garlic

Instructions:

Putthechickenbreaststosautéorboiledinwateruntiltender.Thenletthemcoolandcut

themintosmallpieces.

Clean,washanddrythesalad.Usealargewidebowl.Coverthebottomofitwithsalad

leaves,arrangethemtightlytogether.Cuttheloafofbreadonslicesandbaketheminthe

ovenortoaster.Whencoolarrangethemtogetherontheleavesofthelettuce.

Inalargebowlplacetheyogurtandmayonnaise.Beatthemixturewell.Addspicesand

stir well. Add cheese, chopped cooked chicken breast and cut into quarters olives. Pour

overtoastbreadwiththismixture.Onit-theremainingchoppedlettuce,sliced​​radishes

andsliced​​lemons.Coverthesaladwithfoilandputitinthefridge.Serveitafterafew

hoursorthenextday.

Thissaladcanbeservedasanappetizer.

SALADWITHPROSCIUTTOANDFIGS

Servings:4

Ingredients:

4handfulsofarugula

8-12slicesprosciutto

8ripefigs

2tablespoonswalnuts

1tablespoongratedParmesancheese

For the dressing: 2 tablespoons olive oil, 2 teaspoons honey, 1-2 teaspoons balsamic

vinegar,groundblackpeppertotaste

Instructions:

Cleanthearugulafromthestems,washtheleavesanddrythem.Shredthemandputthem

inadeepbowl.Cutthefigsintoquartersandaddtotherocket.Addtheprosciuttoslices.

Sprinklewithwalnuts.Inaseparatebowl,preparethedressing.Combineallproductsfor

dressing and mix them well. Pour over salad. Before you serve it, sprinkle with grated

Parmesancheese.

SALADWITHCHICKENBREAST

Servings:4

Ingredients:

2chickenbreasts

1onion

1cupmayonnaise

8lettuceleaves

1stalkcelerywithleaves

½cupseedlessgrapes

½cupcoarselychoppedwalnuts

Pinchofgroundblackpepper

Instructions:

Boilorbakechickenbreastsonthegrill.Cutthemintosmallpieces.Inadeepbowl,put

mayonnaise, chopped celery, finely chopped onion, sliced chicken breast and pinch of

groundblackpepper.Mixthesaladgently.

In plates for serving for each serving put tightly next to each other on 2 sheets of green

salad. On them - part of the prepared salad. Finally, on it equally distribute grapes and

walnuts.

Servesaladchilled.

FRENCHSALADWITHRICE

Servings:6

Ingredients:

1cuplonggrainrice

1/3cupcannedpeas

2carrots

4ozham

5ozcannedmarinatedmushrooms

2-3greenonions

4-5pickledcucumbersfromjar

15-16blackolives

2clovesofgarlic

Juiceof1lemon

2-3tablespoonsofoliveoil

Spices:saltandgroundblackpeppertotaste

Instructions:

Putthericetoboilin5-6cupsofwaterwithsaltandgarliccloves.Whenthericeistender,

drainitfromthewaterandleaveittocool.Thenputitinadeepbowl.

Boil the carrots in water with salt. Remove them, leave them to cool and cut them into

smallcubes.Addthemtotherice.

Cut into small cubes, cucumbers, mushrooms and ham. Put them in the bowl with the

otheringredients.Mixthesaladgentlyandpouritwiththelemonjuiceandoliveoil.

Servesaladchilled.Garnishwitholivesandsprinklewithgroundblackpepper.

AGARNISHFORLITTLEVARIETY

HUMMUS

Servings:6

Ingredients:

12/3lbcannedchickpeas

2tablespoonssesametahini

2clovesofgarlic

Juiceof1lemon

2tablespoonsoliveoil

Spices: salt and ground black pepper, 1 teaspoon cayenne pepper, 1 tablespoon chopped

parsley

Fordecoration:blackolives

Instructions:

Rinsethechickpeaswithcoldwateranddrainwell.Putitinadeepbowl;addthegarlic

andlemonjuice.Pureethemixture.Addtahini,saltandgroundblackpepper.

Ifhummusthickensafterstanding,diluteitwithlemonjuiceoralittlewater.

Putthehumusintheplate;inthemiddleofitshapeanopeninginwhichpouroliveoil.

Sprinklewithcayennepepperandparsley.Garnishwitholives.

Hummusshallbeservedwithlavash.Youcanprepareitaccordingtorecipeofthisbook.

KYOPOOLUWITHTAHINI

Servings:4

Ingredients:

4mediumeggplants

1-2tablespoonsofsesametahini

1tablespoonoliveoil

3-4clovesofgarlic

Juiceof½lemons

½onions

1tablespooncoarselycrushedwalnuts

Spices:saltandgroundblackpepper,2tablespoonschoppedparsley,apinchofcayenne

pepper

Instructions:

Baketheeggplantsonthegrill,intheovenoronthestove.Allowtocoolandpeelthem

carefully. Mash the eggplants in a pestle or blend them briefly. Add olive oil, pressed

garlic,finelychoppedonion,tahini,lemonjuiceandallthespices.Stirthemixturewell.

Leavethekyopoolufor30minutesintherefrigerator.

Servethekyopoolusprinkledwithwalnuts.

HOMEMADEPATEOFGARLIC

Ingredients:

12clovesofpressedgarlic

4ozpeeledsunflowerseeds

½cupchoppednuts

2slicesofstalebread

1egg

1coffeecupmilk

1coffeecupoliveoil

Spices: salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, a pinch of ground

nutmeg,2tablespoonschoppedparsley

Instructions:

Soakthebreadinwateruntilsoft.Thendrainwell.

Soakthesunflowerseedsfromthepreviousnightinwater.Thenextday,drainit,butnot

completely. Put it in a deep bowl and add crushed walnuts, pressed garlic and drained

bread.Duringtheblendingaddtheeggandmilk.Pouroliveoilontricklewhilestirring.

Finally,addallthespicesandblendtoasmoothmixture.

Serve the paste as spice to salads, dishes, fish, and meat or consume it with Arabic Pita

Bread.

HARISAWITHTOMATOESANDCHILIES

Ingredients:

4fullyripetomatoes

3redchillies

4clovesofgarlic

½cupoliveoil

Spices:1teaspooncuminseeds,1teaspooncorianderseeds,½teaspooncarawaybeans,1

teaspoonsmokedpaprika,rosewater(optionally)

Instructions:

Taketheseedsoftomatoesandchopthemfinely.Cutthechilliesinhalf,removetheseeds

andchopthemfinely.

Bakelightlyspiceseedsinadrypanandcrushtheminamortarcoarsely.

Heat the olive oil in a deep pan and fry it on slow fire garlic, crushed spices, paprika,

tomatoes and hot peppers. Stir frequently for about 15 minutes until a thick sauce and

garlic soft. Remove pan from heat, add rose water (if using) and blend the mixture in a

blender or with a mixer. Remove the harisa into sterilized jars and cover it completely

withalittleoliveoil.Intherefrigeratortheharisawillkeepforseveralmonthsifyoupour

alittleoliveoilaftereachuse.

Useharisaasaspicetosalads,dishes,garnish,grilledfishandmeats.

HUMMUSWITHPUMPKINANDHARISA

Ingredients:

1lbpumpkin

14ozcannedchickpeas

3clovesgarlic,unpeeled

3tablespoonssesametahini

2tablespoonsoliveoil

1tablespoonpasteHarisa

Spices:Salttotaste

Instructions:

Peelandcutthepumpkinintopiecesof2cmlarge.Washthechickpeasthoroughlywith

coldwateranddrainwell.

Preheattheovento200°C/392 F.Putthepumpkinandgarlicinthepan.Saltthemwell

andadd100mlofwater.Coverthepanwithaluminumfoilandputitintheovenfor45

minutes until the pumpkin is tender very well. Leave it to cool. Put the baked pumpkin

withpanjuicesinadeepbowl.Addsqueezedclovesofgarlic,chickpeas,tahini,harisa,

oliveoilandsalt.Blendthemixtureuntilitbecomessmooth.

Servethehummusasasalad,sidedishorwithArabicbread(lavash)preparedaccording

torecipeofthisbook.

TWOKINDSOFBREADFORHOMECOSINESS

LAVASH

Servings:16

Ingredients:

5cupswhiteflour

15gfreshyeast

1tablespoonsugar

2tablespoonsoliveoil

9fluidouncewarmwater

1teaspoonsalt

Instructions:

Dissolvethefreshyeastinalittlewarmwaterwithsugar.Leaveitinawarmplacefor30

minutesuntiltherise.Sifttheflourwiththesieveandputitinadeepdish.Makeawell

and pour risen yeast, olive oil and hot water. Around the flour add the salt. Knead until

you get a soft, elastic dough. On floured table, divide the resulting dough in 16 balls,

coverwithatowelandletthemriseabout30minutes.Theareashouldbewarm.

Preheattheovento250 C/482 F.Whenthebunsriserollthemascirclewithadiameter

of15-18cmand5-6mmthick.Bakethemintheovenfor8-10minutesuntiltheswelland

become golden brown. Immediately after removal they shall be covered with cloth to

becomesoft.

Sopreparedtraditional“Arabianbread”isservedwithsalads,hummus,dishesandother

deliciousMediterraneanfood.

CIABATTA

Servings:2rolls

Ingredients:

Forthe“biga”(sponge):4ozwhiteflour,1/2teaspoonsugar,1/2teaspoondryyeast,4

fluidouncehotwater

Forthedough:13½ozwhiteflour,1teaspoondryyeast,1tablespoonmilk,1teaspoon

sugar,2tablespoonsoliveoil,1teaspoonsalt,9fluidouncehotwater

Instructions:

Forthebiga(sponge):thisisasmallportionofliquiddough,whichrisesseparately.Mix

theingredientsforthebiga(sponge),addingwaterlittlebylittle.Leavethemixtureinthe

bowl.Coveritwithaclothandletitriseforafewhoursorfortheentirenight.

Whenthe“biga”(sponge)hasrisenaddremainingingredientsforthedough,addagaina

littlewater.Whenyougetthesoftdough,coverthebowlandallowittowarmfor2hours.

Thebowlshouldbelarge,becausethedoughincreasesitsvolume2-3times.

Onagreasedbakingpaperpourdoughandwithhandssprinkledwithflourshapetwolong

pieces.Thedoughisverysticky,sobecareful.Leaveboth“ciabatta”toriseagainfor45

minutes on warm. Preheat the oven to 220 C/428 F. Put the rolls to bake for 20-25

minutesuntilthegoldencrust.Removethemfromtheovenandputthemtocoolovera

grid.

By Italian tradition in many Italian salads served with crushed, crispy Ciabatta or in a

saladareincludedpiecesfromCiabatta.