© Food Blogger Ali Fakhry
By Ali Fakhry
Food Blogger and #MedFoodHero Ambassador from Lebanon.
Raheb Salad (the priest’s salad)
The Raheb salad was created by communities who lived in the Lebanese mountains as a substitute for meat and dairy during the 60-day Christian observance of Lent.
[ssba-buttons]
Prep: 15 minutes | Cook: 15 minutes | Serves: 2
- 1 eggplant (roasted)
- 1 red bell pepper (roasted)
- 1 onion (roasted)
- 1/4 cup of pomegranate molasses
- 1/4 cup of lemon juice
- 1 cup of extra virgin olive oil
- 1/4 tsp of salt
- 2 medium tomatoes (diced)
- 1 green bell pepper (diced)
- 1/2 cup of green onions (diced)
- 1/2 cup of parsley (chopped)
- 1/4 cup of pomegranate seeds
- 1 garlic clove
- 2 red radishes (chopped)
- Black pepper to taste
- Make the dressing by combining the lemon juice, olive oil, pomegranate molasses, black pepper and salt.
- Place the eggplant whole in the oven with cut up peppers and onion and roast for 15 minutes (or until done).
- Remove the vegetables from the oven and cut the eggplant and peppers into halves. Let them rest for 15 minutes in a strainer so that the excess water drains.
- Peel and de-seed the vegetables.
- Transfer your eggplant, peppers and onions to a dish and add in the tomatoes, green bell pepper, green onions and sprinkle with parsley and 1/4 of the dressing. Mix well.
- Arrange the roasted vegetables on the outside of your dish, and place the raw salad in the center. Chill in the fridge for 30 minutes if desired.
- Drizzle with the remaining dressing, decorate with fresh pomegranate seeds, and serve with Lebanese bread.
Did You Know?
[bctt tweet=”Farmers traditionally pick pomegranates during the September celebrations of the Eastern Cross. Malissi and Ras El Baghl are the varieties of pomegranate found in Lebanon. #MedFoodHeroes #RootedEveryday” url=”https://bit.ly/2MSCofO” prompt=”Tell a friend”]
More recipes to try
Rose Water Rice Pudding (Riz Bi Haleeb)
This simple, creamy, delicate rice pudding flavoured with rose water and dotted with crunchy pistachios is a Lebanese favourite. It’s best served chilled on a summer’s day.
Pomegranate Molasses
Pomegranate molasses, better known as Dibs el roummane, is made from fruit harvested from the Roummane tree (Punica granatum). The Molasses is a concentrated sour juice used to flavour stews and meat dishes like kibbeh, sambousik and sfiha
Inspired Mediterranean Recipes Using Sustainable Ingredients
Rose Water Rice Pudding (Riz Bi Haleeb)
Prep time - 20 min |
Cook time - 1 hr |
Serves - 6 |
See the recipe
Zaalouk (Moroccan Eggplant Salad)
Prep time - 5 mins |
Cook time - 12 mins |
Serves - 4 |
See the recipe
Fava from Afkos or Lathouri
Prep time - 5 mins |
Cook time - 30 mins |
Serves - Many |
See the recipe
Barley Flour Couscous with Eggs (Toumiyte N’tasksoute)
Prep time - 40 mins |
Cook time - 40 mins |
Serves - 4
See the recipe
Tyropitoudja (Lemnian Mini Cheese Pies)
Prep time - 1 hr |
Cook time - 30 mins |
Serves - Many |
See the recipe
Trackbacks/Pingbacks