LAHANO SALATA KYPRIAKI (CYPRIOT CABBAGE AND PICKLE SALAD)
From Cyprus. Adapted from The Food of the Greek Islands. Posted for ZWT6. Salad may be prepared through step 2, covered and refrigerated 3-4 hours before continuing with recipe.
Provided by Chocolatl
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.
- Rub and squeeze the cabbage with your hands until the volume is reduced by half.
- Remove 2 tablespoons carrots and set aside for garnish.
- Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.
- Drizzle with olive oil.
- Sprinkle with Aleppo pepper and toss to combine.
- Adjust seasonings.
- Garnish with reserved carrots, parsley sprigs, and Kalamata olives.
Nutrition Facts : Calories 166, Fat 13.8, SaturatedFat 1.9, Sodium 406.2, Carbohydrate 11, Fiber 3.6, Sugar 5.9, Protein 2
LAHANOSALATA (GREEK CABBAGE SALAD)
Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.
Provided by Diana Moutsopoulos
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 6 g, Fat 9.1 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.6 mg, Sugar 2.9 g
L'HAM LAHLOU - ALGERIAN / NORTH AFRICAN SWEET LAMB DISH.
This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it's only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later.
Provided by Um Safia
Categories Lamb/Sheep
Time 1h10m
Yield 8 small(ish) servings, 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy bottomed pan. add the lamb and saute over a low heat for around 5 minutes.
- Add the water, sugar and cinnamon and mix well. Cook on a moderate heat for approximately 40 minutes.
- Add prunes, raisins, almonds, pear and mazhar. Simmer for 15 more minutes. Add the orange juice and mix well before serving (make sure you have a good mix of ingredients in each portion).
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