Ingredients

• 3 medium tomatoes, chopped
• 2 cucumbers, sliced
• 1 romaine lettuce head, cut into small pieces
• 1 1/2 cups of purslane (aka bakleh) leaves (without the stems)
• 1 garlic clove, pressed
• 1 medium onion, cut into thin pieces
• 1 pita bread, toasted (or fried)
• 1 tablespoon of ground mint
• 1 tablespoon of sumac
• 3 tablespoons of extra virgin olive oil
• 1 medium lemon, squeezed
• 1 teaspoon of salt

• In a large bowl, mix all the vegetables, bread, spices and salt together.
• Add the lemon and olive oil and mix once more. Serves 4.

Ingredients

• 3 tablespoons of fine burghul #1
• 2 cups of water
• 1 bunch of romaine lettuce
• 3 bunches of flat leaf parsley, finely chopped
• 1 bunch of fresh mint, chopped
• 2 firm, diced tomatoes
• 1/2 an onion, chopped
• 1/4 cup of freshly squeezed lemon juice
• 1/2 cup of extra virgin olive oil
• salt and pepper to taste

• Soak the burghul in water for 15 minutes in a large bowl. Cup in your hands and squeeze out excess water as tight as possible. Set aside.
• Wash the parsely and the mint very well and drain. Chop them both very fine and mix in with the burghul.
• Add the chopped tomatoes, chopped onions, lemon juice, olive oil and salt and pepper to the mixture.
• Toss well. Serve cold, garnished with romaine lettuce.
• Tear up the remaining lettuce into small pieces and scoop up to eat. Serves 6.

Ingredients

• 6 cups of shredded cabbage
• 1 lemon, squeezed
• 3 tablespoons of extra virgin olive oil
• 1 1/2 cloves of garlic
• 1/2 tablespoon of ground mint
• 1/2 teaspoon of salt

• Beat the garlic, mixing in the salt and lemon.
• Add the olive oil and mix again.
• Pour the mixture over the shredded cabbage and mix thoroughly until the sauce deeply blends in with it.
• Sprinkle the ground mint over the salad and serve.

This salad is a great accompaniment to Kibbe Bi Sinniyeh.

Ingredients

• 2 lbs of fresh yoghurt
• 3 small cucumbers, sliced
• 3 cloves of garlic, pressed
• 1 tablespoon of ground mint
• 1/2 teaspoon of salt
• 1/2 cup of cold water

• Mix the pressed garlic with the salt.
• Pour the fresh yoghurt into a bowl and add the sliced cucumbers and garlic-salt mix, stirring until all pieces are uniformly spread.
• Add the water and stir some more.
• Sprinkle the mint on top. Serves 4.

Ingredients

• 10 oz green lentils
• 1 big tomato, diced
• 3 thinly chopped green onions
• 1 avocado sliced into small pieces
• 1 lemon, squeezed
• 3 oz light feta cheese
• 3 tablespoons pure olive oil
• 1 tablespoon sumac
• 1/2 teaspoon salt

• Boil the lentils for 20 minutes, or until they soften. Allow them to cool for 10 minutes.
• Crush the feta cheese with a fork into tiny pieces.
• Add the green onions and tomato to the feta cheese and mix the three items thoroughly.
• Empty the cooled lentils into a salad bowl and pour the cheese/tomato/onion mixture on top.
• Add the avocado, squeezed lemon, olive oil, salt and sumac and gently mix everything together with a big salad spoon.
• Allow 15 minutes before serving. As the salad rests, the ingredients absorb each other's aromas resulting in an exquisite taste.

Ingredients

• 1 lb lima beans
• 1 red onion, diced
• 4 thinly chopped green onions
• 2 garlic cloves thinly chopped
• 1 lemon, squeezed
• 5 tablespoons extra virgin olive oil
• 1/2 tablespoon paprika
• 1/2 tablespoon mint
• 1 teaspoon salt

• Boil the lima beans for 45 minutes, or until they soften. Allow them to cool for 10 minutes.
• Empty the cooled lima beans into a big bowl.
• In another bowl, mix the green and red onions with the garlic, lemon juice, olive oil and salt.
• Empty the mix on top of the lima beans and add the mint and paprika.
• Mix everything together and serve cold.