Baba Ghanoush

Baba Ghanoush or eggplant salad is a family of popular Middle Eastern dishes made primarily of eggplant (aubergine). It is made of aubergine, mashed, and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.

Matbucha (Morrocan Jewish Salad)

Matbucha (Hebrew: מטבוחה) is a salad mainly made of tomatoes, roasted peppers, oil and garlic which are cooked together. The name of the dish originates from Arabic and means "cooked salad".

Farmer salad

3 medium tomatoes, diced, 2 medium cucumbers, diced, 1 medium sweet pepper, diced, 2 scallions with tops, diced, 4-6 radishes, diced, 2 medium carrots, coarsely shredded, 1/2 of a medium lettuce, coarsely shredded, 2 tablespoons lemon juice, 2 tablespoons olive or vegetable oil, salt and pepper.

Israeli Potato Salad

6 medium potatoes, 4 eggs, 1 can peas and cubed carrots, 1/2 cup mayo, Salt to taste. Boil unpeeled potatoes and eggs in uncovered pot. When boiling, continue to heat until potatoes can be pierced with fork easily. Remove from heat, pour water and cover with cold water. 

Israeli Salad

1 cucumber, large, peeled, seeded, & cut into 1/4 inch dice, 4 plum tomatoes, cut into 1/2 inch dice, 2 red bell peppers, cut into 1/4 inch dice, 1 cup red cabbage, finely shredded 2 bunches scallions, minced, 1/2 cup radishes, finely diced, 1 half-sour pickle.

Low-Fat Moroccan Carrot Salad

For this easy dish, the vegetable's sweet flavor is balanced by a lemony dressing perked up with cumin and hot pepper flakes.

Meatless Grape Leaf

The basic variations are of tomato, onion and rice, with or without meat. Traditionally, meat filling is served warm, meatless is served cold.

Israeli Falafel

Falafel is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze (snack or tapas).

Avocado & Egg Salad

Cut avocado in half, scoop out fruit. Add chopped eggs, onions, seasonings and lemon juice. Mix and serve. You will need medium avocado, 1 minced onion, lemon juice to taste, 2 hard boiled eggs

Cherry Tomato, Basil and Mozzarella Salad

Cut the tomatoes in half. Cut the basil into thin strips, add to tomatoes. Add the rest of the ingredients. Adjust seasoning.

Chopped Chicken Liver

Wash livers and remove discolored spots. Drain. Brown onions in a frying pan. Remove onions and saute livers in the remaining oil for 10 minutes. Grind or chop onions, livers and eggs, into smooth mixture. Add salt, pepper and taste for seasoning.  

Eggplant Salad - Turkish Style

Cut eggplant in half, scoop out pulp, cube and fry with onion. Add tomatoes and rice, salt, pepper, cinnamon and mint. Fill in shells and steam in a covered pot adding a little oil. Add wine and lemon juice. Cool and serve

Hummus

Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired.

Salmon Salad

Remove skin from about 6-8 ounces of (defrosted) frozen salmon. Place salmon in sprayed pan and coat with lemon juice, olive oil. Bake for approximately 15-20 minutes, checking to insure quality of cooking. Cover platter with salad greens and spread other salad ingredients on the greens.

Tabouleh

Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft. Squeeze out excess water from bulghur using hands or paper towel. Combine all ingredients, except for salt, pepper, lemon juice, and olive oil. When ready to serve, sprinkle with olive oil, lemon juice, salt and pepper on top.

Tehina

Mix tahini, garlic, water, pepper, salt and lemon juice until you get smooth paste. Add water if tehina is too thick. Serve as a thin layer on a small plate, with a drop or two of olive oil, garnish with pickles. Sprinkle with parsley or mix the parsley with the dip.

Toasted Isreali Couscous Salad with Grilled Summer Vegetables

In a small bowl, whisk together the vinegar, mustard and garlic, slowly adding the olive oil and whisk until combined. Season with salt and pepper. Pour ½ the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through.

Zhoug

8 Tablespoons Fresh Parsley chopped, 1 Cup Fresh Chile Peppers pureed, 8 Tablespoons Cilantro chopped, 3 Cloves Garlic finely chopped, 1 Teaspoon Salt, 1 Teaspoon Pepper, 1 Teaspoon Cumin, 1 Pinch Cardamom