Every restaurant I visited in Dubai included hummus (chickpea paste), baba ghanoush (a Middle Eastern puree of eggplant), tzatziki (Greek dip of cucumber and yoghurt), tabbouleh (Lebanese salad of bulgur wheat and vegetables) and fattoush (Levantine salad with toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes and spices were the norm as were goat’s cheese, eggs, olives, honey, fruit, almonds and dates. A favourite of mine, the most popular dessert in the UAE, was UmAli which means “queen of puddings”. Scrumptious!
Yields : one bowl size
½ cup uncooked Cous Cous
150 g chopped Cucumber
150 g chopped Tomato (only the skins no seeds to be used)
150 g chopped Red Onion
¼ cup freshly squeezed Lemon Juice
¼ cup Olive Oil
25g finely chopped Mint
1 t finely chopped Garlic
Salt and Pepper
1) Cook the cous cous as per packet directions and set aside
2) Add all the other ingredients to this and serve as a salad
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