ARABIC SUMMER MENU

Grilled fish (own easy recipe)
Ingredients:

Cooking method:

It is best to cook freshly caught fish on the open grill and charcoal. Caught hamur (local perch) is cleaned of scales and viscera, begins with a mixture of basil leaves and finely chopped garlic, lightly greased with olive oil and sprinkled with plenty of dry oregano, coarse salt and pepper. Bake on the grill until cooked for 30 to 40 minutes.

When serving, pour freshly squeezed lemon juice on the fish
Fatoush Salad (Fatoush)
Ingredients:

For the sauce:

Cooking method:

Slices (in the form of small triangles) of thin Arabian flatbread, fry on a grill until golden. Instead of thin cakes, you can take pitta, dividing it in half. Cool the bread, it should be crispy.
Tear lettuce with your hands, peel and chop the cucumber, dice the tomatoes. Add radishes and herbs. Prepare the salad dressing in a separate cup: mix lemon juice, olive oil and pepper. To add a spicy sweet and sour taste, you can add pomegranate sauce or sprinkle salad with apple cider vinegar.

Serving:

Mix vegetables with bread slices, pour sauce and serve on lettuce leaves. Salad must be fresh, and croutons - crispy.

Cold appetizer "Varak Einab" (Vine Leaves)
Arabic dolma in grape leaves or "Grape fingers"
Ingredients:
For minced meat:

Shell

Cooking method:

Soak the rice for 0.5 hours, then drain the water. Finely chop onion, tomato, garlic, parsley and mint and mix with rice. Add salt, black pepper to taste, just a little bit of cinnamon, nutmeg, cardamom, juice of half a lemon, 1/3 cup olive oil. Mix everything well, wrap the minced meat in grape leaves, and the Arabs make dolma very small - the size of the little finger. Lay out the bottom of the pan in layers, each of which should be approximately one centimeter thick — potato cut into slices, onion into rings, and, if desired, season the tomato slices with salt. Firmly lay dolma on top of vegetables. Pour 1/3 with water, top 2-3 tbsp. olive oil, press down on a plate, cover and simmer over low heat for about 40 minutes. Check for rice readiness. If rice is ready, turn the contents of the pan onto a dish and serve. Tasty both hot and cold.

Hummus Chickpea Pate (Hommus)
Ingredients:
For 4-6 servings:

Cooking method:

Using a potato masher or in a food processor, if you like more tender mashed potatoes, knead Turkish peas. Mix tahini with pea paste, then add garlic, lemon juice, zira, salt and pepper to taste. Add water if necessary.
Serve sprinkled with pine nuts and paprika mixed with olive oil. Very tasty with slices of dried tortillas - pitta or with raw vegetables.

Liquid Dzadzik Salad (Cucumber with yogurt)
Ingredients:

1 large cucumber or 2 medium
2 cups of thick natural yogurt (without flavoring additives) or sour cream (yogurt can be)
3-4 cloves of garlic
2-3 tablespoons of olive oil
1 teaspoon white wine vinegar
dill greens
salt, pepper to taste

Cooking method:

Grate cucumbers on a fine grater, having previously cleaned them from the skin, squeeze the flesh and salt. In a deep plate, mix yogurt, crushed garlic and herbs. Add squeezed pulp of cucumber, olive oil, vinegar, salt, pepper to the mixture. Stir, refrigerate before serving. Typically, "Zaziki" is served with meat dishes or as an independent snack. Before serving, sprinkle the salad with greens again, you can also red pepper and olives.

Tabouleh Salad
Ingredients:

Cooking method:

Sort out the cereal, pour two cups of hot water (but not boiling water), cover and leave for half an hour. When the cereal becomes soft, drop it onto a sieve and let it drain excess water.
In a large bowl, combine parsley, mint, onions, and finely chopped tomatoes.
In a glass, whisk the olive oil and lemon juice until the sauce turns white.
Add the cereal, salt, pepper and olive oil and lemon juice sauce to the vegetables.
Mix everything well and let it brew for at least an hour.
Then transfer the salad to another dish, draining the liquid, and serve.
This salad can be filled with pre-warmed pitta.