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Forum
-> Recipe Collection
-> Salads & Dips
Yael3
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 Sun, May 28 2017, 1:18 pm
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I'm looking for recipes of the standard salads and dips you would typically see at a table in Israel on Shabbos... including the marinated eggplant salad, the orange colored somewhat spicy dip whatever that is, techina, cucumber salad etc. THANKS!!
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Lizzie4
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Sun, May 28 2017, 1:21 pm
Techina:
1 cup tahini sesame seed paste (made from light colored seeds)
3/4 cup lukewarm water, or more for consistency.
3 cloves raw garlic (or 5 cloves roasted garlic)
1/4 cup fresh lemon juice (or more to taste)
1/4 tsp salt (or more to taste)
2 tsp fresh parsley, minced (optional)
I also like to sprinkle a dash of cumin (I find it adds a lot of flavor)
Last edited by Lizzie4 on Sun, May 28 2017, 1:34 pm; edited 1 time in total
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ra_mom
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Sun, May 28 2017, 1:26 pm
| Yael3 wrote: | | I'm looking for recipes of the standard salads and dips you would typically see at a table in Israel on Shabbos... including the marinated eggplant salad, the orange colored somewhat spicy dip whatever that is, techina, cucumber salad etc. THANKS!! |
Are you referring to z'chug (hot sauce of chiles and cilantro)? Or matbucha (tomato)?
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Lizzie4
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Sun, May 28 2017, 1:33 pm
Here are some more:
Corn salad:
1 can of corn
1 half of pepper, diced (small pieces)
5 pickles diced (small pieces)
(fresh) parsley
1 spoonful of mayo
Babaganoush:
prepared techina
roasted eggplant ( I used jars with prepared roasted pureed eggplant from store)
mix to desired consistency
season with a dash of paprika and/or a few sprigs of fresh parsley
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FranticFrummie
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Sun, May 28 2017, 1:50 pm
Cucumber salad. Make a day in advance.
1 large white onion, sliced really thin.
4 regular cucumbers, or the same amount of persian cucumbers, sliced very thin.
2 teaspoons of sugar
1/8 cup of rice wine vinegar.
Toss and refrigerate overnight. Drain off all the liquid before you put the cucumbers in the serving bowl. Best fresh out of the fridge and still cold.
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Marinated beets, also make a day ahead.
Boil beets in a big pot until tender. Plunge beets into ice water, and then slide the skins off. If any skin is still left on, remove it with a knife, as well as the tops and tails.
Dice the beets, and toss with balsamic vinegar and fresh chopped dill. Refrigerate overnight. One of my favorites!
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Quick an easy cole slaw.
Get a bag of shredded cabbage and carrots. Toss with bottled poppyseed dressing, and garnish with toasted slivered almonds.
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Yael3
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Sun, May 28 2017, 2:00 pm
| ra_mom wrote: | | Are you referring to z'chug (hot sauce of chiles and cilantro)? Or matbucha (tomato)? |
I wish I knew what it was called. It's not z'chug. It's a dark orange color and has a spicy but slightly sweet taste...
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Yael3
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Sun, May 28 2017, 2:01 pm
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Thank you for posting these recipes, this is so helpful!! Does anyone know the marinated eggplant one? The eggplant is sliced and not chopped in the one I had and it was so good!!
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TH8810
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Tue, Jul 25 2017, 9:37 am
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oh my goodness I grew up having sabich with Abba at my grandparents house every Shabbos...true Iraqi style! I'd love love love a recipe!
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Chayalle
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Tue, Jul 25 2017, 10:49 am
I don't know about marinated eggplant, but I make a delicious and easy eggplant. I just peel and slice eggplant, and sprinkle with salt. Leave for about 1/2 hour so that the eggplant absorbs the salt and releases liquid.
Fry the eggplant in hot oil on both sides until soft and golden. It will sort of fall into pieces in the container. Serve with Challah. Also delicious with pasta.
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