Spicy Japanese Noodle Salad

Add any type of Asian dressing or  "Asian Almond Dressing": https://veggiefernandezs.blogspot.com/2021/09/asian-almond-dressing.html

スパイシーヌードルサラダ (Japanese)

/supaishīnūdorusarada/

Serving for 5

• 2 each (2.5 ounce/75 g) organic (gluten-free) ramen noodles (cakes), cook as directed on the package, rinse with cold water
• 1/2 (45 g) each organic: shredded purple cabbage, matchstick size carrots and cucumber,  sliced bell pepper, and sliced green onions
• sliced green onions and sliced organic almonds

一 /ē-chē/ Toss together all the ingredients except.

二 /nē/ Drizzle with an Asian dressing.

いただきます (Japanese)

/ētadakēmasu/

lit. I will humbly accept it

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Nasi Goreng

It is an Indonesian-style fried rice, which is very popular in The Netherlands. There are many variations, but this one is vegetarian. 

Nasi Goren (Indonesian & Dutch)

"Fried Rice"

Serves 4-6

7 organic shallots, peeled, 4 cut into fourths, 3 sliced thinly

5 green or red Thai chilies, stemmed

4 organic garlic cloves

3 Tbs. (45 g) organic dark brown sugar

3 Tbs. (45 ml) each organic: honey, molasses, fish sauce, soy sauce or gluten-free liquid aminos 

1/2 cup (120 ml) olive oil

organic cooked rice

organic broccoli florets, cut into bite-size pieces

4 organic sliced scallions

organic lime wedges

garnish with 

• sliced organic tomatoes, cucumbers, and green onion
• fried eggs or
• simple omelet cut into slices

Indonesian / Dutch /ij/ long i

satu / éen 1. Place in a blender: shallots, chiles, and garlic for about 15 pulses. Transfer to a bowl.

dua / twee 2. In another bowl, whisk sugar, molasses, soy sauce, and fish sauce.

tiga / drie3. Over medium heat, cook the oil and sliced shells  about 5-10 minutes.

empat / vier 4. Break up any clumps of rice. Combine with broccoli and water in a skillet, cover, and cook over medium-high heat for 4-6 minutes. Place in a bowl.

lima / vijf 5. Heat 3 Tbs. (45 ml) oil over medium heat.

enam / aes 6. Add the shallot-chili mixture and cook until golden, 3-5 minutes.

tujuh  /zeven 7. Whisk in the molasses mixture.

delapan / acht 8. Add the rice and broccoli, until warm, about 3-5 minutes.

sembilan / negen 9. Remove and add the scallions.

sepuluh / tien 10. Transfer to a serving platter and add any garnishes and lime wedges

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Cooked Salad?

 Sure, why not? Prepare the day before to improve the flavor of this Moroccan side-dish.

سلطة مطبوخة

/sultat matbukha/

Serves 4

2 organic tomatoes, sliced into fourths

2 organic onions, chopped

1/2 organic cucumber, cut into half lengthways, then sliced

1 organic bell pepper, chopped

2 Tbs. (30 ml) organic lemon juice

3 Tbs. (45 ml) olive oil

crushed organic garlic cloves

2 Tbs. (30 ml) chopped coriander or 2 tsp. (10 ml) dry coriander

optional: springs of coriander 

-Moroccan number-

واحد / wa'ed/ 1. Simmer in 4 Tbs. (60 ml) of water for 5 minutes: tomatoes, onions, cucumbers, and bell pepper. Set aside to cool.

جوج /jouj/ / 2. Mix together the lemon juice, oil, and garlic.

تلاتة /telata/ 3. Strain the vegetables and add to the bowl.

ربعة /reb'a/ 4. Pour the dressing and chopped coriander.

خمسة /khemsa/ 5. Garnish with optional sprigs of coriander.

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Turkish Mixed Salad

A classic Turkish salad, as a side dish or appetizer salad

çoban salata

Serve 4

I. Salad:

2 organic bell peppers of different colors, thin slices

1/2 organic cucumber, chopped

4 organic tomatoes, chopped

1 red organic onion

crumbled feta cheese (or dairy-free goat cheese)

black olives

mixed organic lettuce

bir 1. Place the lettuce, peppers, cucumber, tomatoes and onions in a bowl.

iki 2. Refrigerate for 30 minutes.

II. Dressing:

3 Tbs. (45 ml) each: organic lemon juice and olive oil

crushed organic garlic cloves

chopped parsley and mint

1 Tbs. (15 ml) chopped dill (or 1 tsp./5 ml dry)

1 tsp. (5 ml) sumac

üç 3. Whisk oil, lemon juice, and garlic.

dört 4. Stir in the parsley, mint, and dill.

III. Serve:

beş 5. Scatter the feta/goat cheese over the top.

altı 6. Pour dressing over the salad. Toss.

yedi 7. Garnish with olives

Afiyet olsun! 

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A Levantine Salad

Levantine cuisine covers a large area of the Eastern Mediterranean: Cyprus, Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey.

(Arabic) فتوش‎

(Hebrew) פאטוש

/fattoush/

şişko salatası (Turkish)

/sheesh-ko sa-la-taseh/

"fat salad"

essentially a "bread salad"

serves 4

Preheat the oven to 350F (175C)

1 organic each: yellow or red bell pepper, cucumber, bunch of spring onions or 1/2 a red onion, and zucchini

5 organic tomatoes

each chopped or dry: parsley and mint

2 Tbs. (30 ml) fresh or 1 Tbs. (15 ml) dry coriander

crushed organic garlic cloves

5 Tbs. (75 ml) olive oil

juice of 2 organic lemons

2 pita breads or a gluten-free bread

sumac to taste [substitute for 2 Tbs./30 ml:  (mix) 1 organic lemon zest, 1 Tbs. (15 ml) black pepper and 1 tsp. (5 ml) sea salt]

A. Salad:

واحد /waaHid/ 1. Chop the cucumber, tomatoes, zucchini and mix in a bowl.

 (a) Trip and slice the spring onions.

 (b) Chop the red onion.

اثنين /ithnaan/ 2. Add to the cucumber mixture.

ثلاثة /thalaatha/ 3. Add parsley, mint, and coriander.

B. Dressing:

אחד /aaKhaat/ 1. Mix the garlic, oil, and lemon juice.

שתיים /shtaayim/ 2. Pour over the salad.

שְׁלוֹשָׁה /shaalosh/ 3. Toss.

C. Pitta bread:

bir /beer/ 1. Brush the bread on both sides with oil.

iki /eekee/ 2. Sprinkle with sumac.

üç /uch/ 3. Toast until crisp, 15 minutes.

D. Serve either

• alongside the salad
• crush it in your hand and then sprinkle over the salad

!استمتع بوجبتك

/istemti' bi wajbetik/

Enjoy your meal

בתאבון

/odedee/

Enjoy your meal

Afiyet olsun!

Bon appétit

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Tarator Soup

It is a Bulgarian cold soup which is enjoyed in the warm, summertime.

Таратор (Bulgarian) 

/tarator/

Serves 3-6

2 organic cucumbers (a pound/ 500 g)

1 cup (500 g) (dairy-free) yogurt

3-4 organic garlic cloves

2-3 Tbs. (30-45 g) crushed walnuts

1 bunch fresh dill

olive oil

• едно /edno/ 1. Cut the cucumbers into cubes and place in a bowl.
• 
  
• две /dve/ 2. Beat the yogurt with a fork until it gets liquid. Then pour over the cucumbers.
• 
  
• три /tri/ 3. Add the garlic, walnuts, and dill
• 
  
• четири /chetiri/ 4. Add some water to make the soup but not too thin.
• 
  
• пет /pet/ 5. Put in the refrigeratory to cool.
• 
  
• Enjoy another combination of the same of the ingredients as an appetizer dip, "Tzatziki Sauce":
• https://www.blogger.com/blog/post/edit/4757368533685219635/2589569535403048995
  

Or "Tarator Sauce": https://www.blogger.com/blog/post/edit/4757368533685219635/776594203736439840

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