Lebanese Salsa Bites Recipes

LEBANESE SALSA BITES

Steps:

• Peel the avocados, halve lengthways and remove the stones. Remove the flesh from the skin and dice finely.
• Mix the avocados with the onion, lime juice and parsley. Season to taste with salt and pepper.
• Serve the avocado salsa on warmed flatbread.

SALSA BITES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, beat the cream cheese until smooth.
• Blend in salsa and eggs.
• Stir in cheddar cheese, olives, onion and garlic.
• Lightly spray mini muffin pan with oil, fill with mixture.
• Bake 15- 18 minutes until centers are set.
• Remove from oven and cool in the pan for 5 minutes.
• Top with additional salsa or sour cream if desired.

LEBANESE TOMATO SALSA (BANADURAH HARRAH)

Steps:

• Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
• Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
• Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
• Serve the tomato salsa at room temperature.

LEBANESE TABBOULEH

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.