Iraqi 'summag' Salad - Sumac Salad
Ingredients
# 2 large cucumbers
# 1 large tomato
# 1/4 medium onion
# 1 tablespoon sumac
# salt
# olive oil
Directions
1. Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
2. Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
3. Slice the onion into long, pieces and add to the tomato and cucumber.
4. Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.
Kidney Bean Tashrib
Ingredients
# 1 cup red kidney beans , soaked over-night
# 2 pieces round flat bread (Iranian bread)
# 2-4 eggs (i prefer 2 eggs or person)
# 1/2 cup corn oil (or any oil you use)
# 1 lemon
Directions
1. Boil the beans on medium heat until tender, about 1 hour.
2. Tear the bread into medium-sized pieces.
3. Put the bread pieces in the pot with the beans on fire in order to get moistened by the liquid of the beans. Let it sit for about one minute and then remove the bread pieces and beans with flat ladle in the serving plate (preferably a shallow bowl).
4. Put corn oil in a frying pan on a medium-high heat until it becomes very hot.
5. Fry the eggs in this hot oil (you will notice that the eggs will become somewhat bubbly because of the high heat of oil, which is the right thing to be); season with salt.
6. Pour the entire contents of the pan over the soaked pieces of bread and kidney beans.
7. Serve tashrib immediately with green onions or wedges of white onions and lemon wedges to squeeze over the tashrib if you like.
8. The best drink that goes well with this recipe is cold yogurt.
9. Enjoy.
Ingredients
# 2 large cucumbers
# 1 large tomato
# 1/4 medium onion
# 1 tablespoon sumac
# salt
# olive oil
Directions
1. Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
2. Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
3. Slice the onion into long, pieces and add to the tomato and cucumber.
4. Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.
Kidney Bean Tashrib
Ingredients
# 1 cup red kidney beans , soaked over-night
# 2 pieces round flat bread (Iranian bread)
# 2-4 eggs (i prefer 2 eggs or person)
# 1/2 cup corn oil (or any oil you use)
# 1 lemon
Directions
1. Boil the beans on medium heat until tender, about 1 hour.
2. Tear the bread into medium-sized pieces.
3. Put the bread pieces in the pot with the beans on fire in order to get moistened by the liquid of the beans. Let it sit for about one minute and then remove the bread pieces and beans with flat ladle in the serving plate (preferably a shallow bowl).
4. Put corn oil in a frying pan on a medium-high heat until it becomes very hot.
5. Fry the eggs in this hot oil (you will notice that the eggs will become somewhat bubbly because of the high heat of oil, which is the right thing to be); season with salt.
6. Pour the entire contents of the pan over the soaked pieces of bread and kidney beans.
7. Serve tashrib immediately with green onions or wedges of white onions and lemon wedges to squeeze over the tashrib if you like.
8. The best drink that goes well with this recipe is cold yogurt.
9. Enjoy.
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