Salads of the Arab World from Iraq to Algeria
In a captivating afikra Matbakh episode with Kamal Mouzawak, a globally renowned food activist from Lebanon, we were taken on a delightful journey through the flavors and traditions across Lebanon. With a big smile and sparkling eyes, Kamal expressed his profound love for tabbouleh – a refreshing and iconic Lebanese salad – which he prefers to refer to as a “dish” that stands strong on its own. As we listened with a massive appetite, we couldn't help but wonder:
"What other exquisite salads does the Arab world have to offer?"
Salads are found on the table at every meal in the region, due to the abundance of fresh produce. From bustling city kitchens to serene countryside homes, each country of the Arab world boasts a unique culinary identity that is beautifully reflected in its salads. We traverse the diverse landscapes of Morocco, Algeria, Libya, Lebanon, and Iraq, to showcase an array of colorful salads that pay tribute to the rich tapestry of Arab flavors and traditions. An infinite range of fresh produce. A splash of extra virgin olive oil. A bright assortment of herbs and spices.
Your taste buds will be awakened and your soul will be warmed whether you're a seasoned enthusiast or are simply eager to explore new tastes, and these vibrant salads will transport you to the heart of the Arab world where culinary delights are more than just a meal; they are an expression of love, culture, and community.
Morrocan Carrot Salad
This tangy salad combines carrots, lemon, garlic and cumin to create a refreshing side dish that perfectly complements the country's fatty tagines and couscous dishes.
Salata Mechouia
A spicy staple in Algerian cuisine, this grilled vegetable salad is usually made with bell peppers, eggplant, tomatoes, onions, hot chili and garlic, and dressed with olive oil and spices. Add some crusty bread and barbequed meat to the equation, and you’re on to a rollercoaster ride in textures and flavors.
Fattoush
A country-style salad popular in Palestine, Lebanon and Syria, that’s in reality so much more complex in flavors and textures than any elaborate dish. Picture this: fresh tomatoes, cucumbers and radishes brightened up with mint and parsley; toasted pita bread that adds crunch and fills you up just right; and sumac spice married beautifully with pomegranate molasses to balance out tang and sweetness.
Tabbouleh
Lebanon's version of tabbouleh puts great emphasis on parsley, tomatoes (leaving it out completely when it’s out of season in the winter and calling it ‘tabbouleh shatawiyyeh’ or winter tabbouleh), and mint, and less on burghul making it a herbaceous delight.
Jajik
A popular Iraqi side dish, jajik is a simple yet versatile cucumber and yogurt salad seasoned with salt and a generous amount of dried mint.
