Eastern Salad
5 servings
30 minutes
Eastern salad is a true embodiment of the flavors of Arab cuisine, combining the spiciness of spices, the freshness of vegetables, and the richness of meat notes. This salad originates from traditional Middle Eastern recipes where simple ingredients come together in a harmonious and hearty dish. Fried ground beef infused with coriander and black pepper aromas creates a rich base, while fresh cucumbers and carrots add crunch and lightness. Tomato paste provides a pleasant tanginess, and garlic and herbs complete the flavor symphony. An ideal option for serving warm or chilled, it works well as a standalone dish or an accompaniment to meat delicacies. The salad not only delights with its flavor nuances but also brings gastronomic pleasure with an Eastern flair.
1
Fry the minced meat in heated oil, then add the onion. Fry a little.
- Vegetable oil: 5 tablespoon
- Ground beef: 200 g
- Onion: 2 pieces
2
Add tomato paste and sauté a little.
- Tomato paste: 1 tablespoon
3
Add thinly sliced carrots, salt, coriander, salad seasoning, pepper, vinegar, and cook the carrots until al dente.
- Carrot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Condiments and seasonings: to taste
- 9% table vinegar: 1 teaspoon
4
Turn off the heat, add sliced cucumbers, garlic, herbs, and cover. Leave for 15-20 minutes.
- Cucumbers: 3 pieces
- Garlic: 3 cloves
- Fresh herbs: to taste
- Cilantro: 1 teaspoon
