Lebanese Potato salad

  • Asma
  • on April 27, 2021
  • Likes!

Lebanese Potato salad is distinguished by its delicious taste and the high nutritional values of its ingredients. If you are looking for an easy-to-make salad, this recipe will be your best choice. If you want to serve your family a sumptuous appetizing salad during Ramadan, you won’t find a recipe that is better than this. Despite the simplicity of this recipe, it is very beneficial and worth trying. 

The Lebanese Potato salad


Lebanese Potato salad is distinguished by its delicious taste and the high nutritional values of its ingredients. If you are looking for an easy-to-make salad, this recipe will be your best choice. If you want to serve your family a sumptuous appetizing salad during Ramadan, you won't find a recipe that is better than this. Despite the simplicity of this recipe, it is very beneficial and worth trying it. 
Print Recipe
CourseAppetizer, Salads
CuisineSyrian
Keywordfattah
Prep Time10 minutes
Servings4 people
Calories350kcal
AuthorAsma

Ingredients

  • 2 Cups of Yogurt
  • 2 Tablespoons of Mayonnaise
  • 1 1/2 Tablespoons of tahini
  • 1 teaspoon of vinegar
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 mashed garlic cloves
  • 1/4 teaspoon of ground cumin
  • 1 tablespoon of sumac
  • 1 Piece of peeled and diced eggplant
  • 1 Piece of peeled and diced potatoes
  • 3 Tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 12 cups of hummus of boiled and drained
  • 2 Loaves of Arabic bread cut into square and fried

Instructions

  • Put the eggplant and potatoes in a tray and add olive oil salt
  • Season with the black pepper and put the tray in the oven at 200 degrees for 30 minutes or until the vegetables become soft and golden; stir from occasionally.
  • Take the tray out of the oven and set it aside to cool down.
  • Mix the yogurt with mayonnaise, tahini, vinegar, crushed garlic, salt, pepper, and cumin in a medium bowl until the ingredients are combined.
  • Spread the toasted bread in a serving dish, then spread the eggplant and roast potatoes.
  • Spread the yogurt sauce over it, then sprinkle with sumac.
  • Garnish with the fried pine nuts and the parsley
  • Serve and enjoy your fattah and serve.

Nutrition

Calories: 350kcal | Carbohydrates: 12g | Protein: 23g | Fat: 12g | Saturated Fat: 5.03g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 1120mg | Fiber: 3.02g | Sugar: 13g
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Article Categories:
Lebanese cuisine · Salads · Syrian Cuisine

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