Seasonal Salad Around the World 2025
2.3.5 Middle East: Afghanistan, Iraq, Jordan
2.3.5 Middle East: Afghanistan, Iraq, Jordan
2025/04/16
In Search Of World's Hidden Tastes
2.3.5 Around The Middle East,
Explore Seasonal Salads
Agricultural production is the backbone of Afghanistan's economy. The country is known for producing pomegranates, grapes, apricots, melons, and several other fresh and dry fruits. Saffron, the most expensive spice, grows in Afghanistan, particularly Herat Province.
Afghan cuisine is a diverse and flavorful mix of culinary traditions, heavily influenced by Mongolian, Persian, Indian, and Mediterranean cultures. It is primarily based on halal meats like mutton, beef, and poultry, paired with rice and Afghan bread. Vegetables, dairy products (yogurt, whey), and various fruits (fresh and dried) are also common.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the Fertile Crescent. The Fertile Crescent is a crescent-shaped region in the Middle East, spanning modern-day Iraq, Israel, Jordan, Lebanon, Palestine, and Syria, together with northern Kuwait, south-eastern Turkey, and western Iran.
In Northern Iraq pomegranate is added to dolma. In Southern Iraq, fish is a staple. The center of the country is known for its rice dishes and sweets.
In terms of agriculture, Iraq harks back to ancient Mesopotamia, growing wheat and crops requiring winter chill such as apples and stone fruits. Lower Mesopotamia grows rice and barley, citrus fruits, and is responsible for Iraq's position as one of the world's largest producer of dates.
In Northern Iraq pomegranate is added to dolma. In Southern Iraq, fish is a staple. The center of the country is known for its rice dishes and sweets.
In terms of agriculture, Iraq harks back to ancient Mesopotamia, growing wheat and crops requiring winter chill such as apples and stone fruits. Lower Mesopotamia grows rice and barley, citrus fruits, and is responsible for Iraq's position as one of the world's largest producer of dates.
Jordanian cuisine is a vibrant blend of Levantine traditions, with influences from North African, Persian, Mediterranean, and Middle Eastern food styles. Key ingredients include rice, yogurt, lamb, olives, and a variety of herbs and spices. Mansaf, a national dish of slow-cooked lamb in a fermented yogurt sauce, is a must-try. Other popular dishes include falafel, hummus, maqluba (a one-pot rice dish), and various mezze (small plates of dips, salads, and appetizers).
One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.
Now we depart for Afghanistan, Iraq and Jordan, explore their seasonal salads sharing with everyone.
▲ Seasonal Salad 20：
Afghanistan Salata Afghan
Afghan salad is a salad in Afghan cuisine that is prepared with the primary ingredients of diced tomato, cucumber, onion, carrot, cilantro, mint and lime or sometimes lemon juice. Salt and pepper may be used to season the dish. Additional ingredients may be used, such as bell peppers, parsley, radish and herbs, among others.
Ingredients
. 2 medium tomatoes, finely chopped
. ½ cucumber, finely chopped
. ½ small red onion, finely chopped
. ½ lime, juiced
. 1 tsp (1 g) mint leaves
. ¼ tsp salt
Directions
. ½ cucumber, finely chopped
. ½ small red onion, finely chopped
. ½ lime, juiced
. 1 tsp (1 g) mint leaves
. ¼ tsp salt
Directions
Add all of the ingredients to a bowl, toss, and enjoy!
Storage:
Storage:
The salata is best enjoyed immediately, as the salt causes the tomato and cucumber to release their water content rather quickly.
Leftovers can be stored in an airtight container stored in the fridge for up to 1 day.
Leftovers can be stored in an airtight container stored in the fridge for up to 1 day.
Naan-e-Afghani
Afghan naan is thin, long and oval shaped, its mainly a white/whole wheat blend. Topped with poppy seeds, sesame seeds, nigella seeds, or some combination of these.
Afghan naan is thin, long and oval shaped, its mainly a white/whole wheat blend. Topped with poppy seeds, sesame seeds, nigella seeds, or some combination of these.
Ingredients
. 1½ cups – warm water
. 1 package of dry yeast (¼ oz.)
. 1 tbsp sugar
. 4 cups of flour, white, whole wheat
. 1 tbsp salt
. ¼ cup corn oil
. 1 egg yolk, mixed with water
. 1 tbsp water
. 1 tbsp black cumin seed (optional)
Method
1. Mix ½ cup of warm water, yeast and sugar and let sit for 10 minutes. When froth appears, sprinkle ½ tbsp flour on top and let it continue to sit for 5 minutes
2. Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of flour and add oil and yeast mixture. Stir and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 minutes. Put dough ball back in bowl, cover with towel, and let rise for 1½ hours. Punch down dough.
3. Divide dough into 8 equal parts and roll each into a ball. Roll each ball into an oval shape 6 to 7 inches long and ½ inch thick.
4. Draw tines of a fork in 3 lines along length of each naan for design.
5. Preheat oven to 450 degrees. Bake for 8-10 minutes or until golden brown. Can also be grilled in a fry pan in 1 tsp oil.
. 1½ cups – warm water
. 1 package of dry yeast (¼ oz.)
. 1 tbsp sugar
. 4 cups of flour, white, whole wheat
. 1 tbsp salt
. ¼ cup corn oil
. 1 egg yolk, mixed with water
. 1 tbsp water
. 1 tbsp black cumin seed (optional)
Method
1. Mix ½ cup of warm water, yeast and sugar and let sit for 10 minutes. When froth appears, sprinkle ½ tbsp flour on top and let it continue to sit for 5 minutes
2. Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of flour and add oil and yeast mixture. Stir and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 minutes. Put dough ball back in bowl, cover with towel, and let rise for 1½ hours. Punch down dough.
3. Divide dough into 8 equal parts and roll each into a ball. Roll each ball into an oval shape 6 to 7 inches long and ½ inch thick.
4. Draw tines of a fork in 3 lines along length of each naan for design.
5. Preheat oven to 450 degrees. Bake for 8-10 minutes or until golden brown. Can also be grilled in a fry pan in 1 tsp oil.
▲ Seasonal Salad 21：
Iraq Salata Sumac (Summaq salad)
Sumac has a gorgeous, rich reddish-brown colour and is derived from the ground berries of the sumac flower. It is zesty and brings a vibrant lemony taste to your dishes. Sumac can be sprinkled on soups and stews, is amazing in salad dressings and marinades for any kind of meat such as kebab or fish.
Toss your tomatoes, cucumbers and thinly sliced red onion into a large salad bowl. Mix your olive oil, sumac, salt and pepper.
Benefits of Sumac:
Antioxident Properties
Anti-inflammatory Effects
Heart Health
Digest Aid
Blood Sugar Regulation
Immune Support
Rich In Nutrients
Ingredients
. 2 medium cucumbers (English cucumbers)
. 2 medium firm tomatoes
. 1 red onion
. Handful parsley leaves
. Small handful mint leaves
. 1 tbs sumac
. 2 tbs extra virgin olive oil
. 1 tbs lemon juice
. Salt and ground pepper to taste
Instructions
1. Cut the cucumbers, tomatoes and onions into small cubes and place into a bowl
2. Coarsely chop the herbs and add to the chopped vegetables
3. Add sumac, olive oil, lemon juice and salt to salad.
4. Toss well and let the flavors meld together in the refrigerator.
. 2 medium cucumbers (English cucumbers)
. 2 medium firm tomatoes
. 1 red onion
. Handful parsley leaves
. Small handful mint leaves
. 1 tbs sumac
. 2 tbs extra virgin olive oil
. 1 tbs lemon juice
. Salt and ground pepper to taste
Instructions
1. Cut the cucumbers, tomatoes and onions into small cubes and place into a bowl
2. Coarsely chop the herbs and add to the chopped vegetables
3. Add sumac, olive oil, lemon juice and salt to salad.
4. Toss well and let the flavors meld together in the refrigerator.
Samoon Bread | Iraqi flatbread
Samoon is a traditional Iraqi flatbread that has a diamond shape, golden shine, and rich taste. Samoon Bread consists of all-purpose flour with sugar, yeast, oil and salt. You can save Samoon in the refrigerator for later.
Samoon is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma. A key differentiator in most samoon is the use of live-culture yogurt as a leavener. Otherwise, the process of making it is relatively similar to pita, as it made from flour, yeast, water, and sometimes a pinch of salt. After kneading, the dough is left to rest before being shaped into its characteristic diamond form. It is then baked in a high-temperature brick oven, resulting in a crunchy crust and a soft, steaming interior.
Ingredients
. 1 cup lukewarm water
. 1 teaspoon sugar
. 2 teaspoon yeast
. 3 cups all-purpose flour
. ¼ cup oil
. 1 teaspoon salt
. 1 tablespoon yogurt or milk
. 1 cup lukewarm water
. 1 teaspoon sugar
. 2 teaspoon yeast
. 3 cups all-purpose flour
. ¼ cup oil
. 1 teaspoon salt
. 1 tablespoon yogurt or milk
. sesame seeds or nigella seeds optional
Instructions
To Make the Dough
Instructions
To Make the Dough
1. Add lukewarm water, yeast, and sugar in a small bowl.
2. Mix and set it aside for 5-10 minutes until yeast activates.
3. Add all-purpose flour, salt, and oil in a large bowl.
4. Add activated yeast mixture to the flour and mix well until all combined.
5. Knead the dough until a soft ball is formed.
6. Oil the bowl and place the dough ball in the bowl. covered with plastic wrap.
7. Cover the bowl with a plastic wrap and let the dough rest in a warm place for 45 minutes to an hour until the dough has doubled in size.
To Shape the Samoon Bread
2. Mix and set it aside for 5-10 minutes until yeast activates.
3. Add all-purpose flour, salt, and oil in a large bowl.
4. Add activated yeast mixture to the flour and mix well until all combined.
5. Knead the dough until a soft ball is formed.
6. Oil the bowl and place the dough ball in the bowl. covered with plastic wrap.
7. Cover the bowl with a plastic wrap and let the dough rest in a warm place for 45 minutes to an hour until the dough has doubled in size.
To Shape the Samoon Bread
1. Once the dough has doubled in size, punch it down gently and divide it into four equal-sized balls.
2. Sprinkle the dough balls with some flour .
3. Gently roll the two edges of the dough ball while keeping the center thick.
4. Cover and let it rest for 10- 15 minutes.
5. Flatten the center while stretching the edges to keep the shape intact.
6. Repeat the process for all of the dough balls.
7. Cover and rest for another 10-15 minutes.
To Finalize the Samoon Bread
2. Sprinkle the dough balls with some flour .
3. Gently roll the two edges of the dough ball while keeping the center thick.
4. Cover and let it rest for 10- 15 minutes.
5. Flatten the center while stretching the edges to keep the shape intact.
6. Repeat the process for all of the dough balls.
7. Cover and rest for another 10-15 minutes.
To Finalize the Samoon Bread
1. Brush the top of each loaf with milk and sprinkle with nigella seeds or sesame seeds.
2. Broil on high on both sides until golden or bake on the preheated oven at 450 degrees for 15 minutes. Broil until golden.
3. Let the samoon bread cool on a cooling rack before serving.
4. Serve the samoon with your preferred dishes. Enjoy!
2. Broil on high on both sides until golden or bake on the preheated oven at 450 degrees for 15 minutes. Broil until golden.
3. Let the samoon bread cool on a cooling rack before serving.
4. Serve the samoon with your preferred dishes. Enjoy!
Jordan Fattoush
Fattoush is a Middle Eastern Levantine style salad popular among all communities in the Levant and of course in Jordan.
In Arabic, the word “Fattoush” is derived from “fatteh” which literally means “crumbs” . This Fattoush Salad is basically a hodgepodge of pita bread that has been seasoned then fried (or baked) in addition to other vegetables that are in season.
The Fattoush Salad is made with dried khubz (Arabic flat bread – commonly known as pita bread ) combined with mixed greens and other vegetables, such as radishes and tomatoes. The actual recipe varies, but it is often paired with cucumbers, tomatoes, peppers, and other ingredients, and frequently topped with an olive oil based dressing with lemon, garlic, and the signature spice – sumac.
Fattoush belongs to the family of dishes known as fattah, which uses stale or toasted pita bread as a base.
Ingredients
. ½ cup shrak or pita bread cut into 1 inch pieces
. 2 tomatoes diced
. 1 cucumber diced
. ½ bunch parsley leaves, chopped
. 1 2 green onions chopped
. 1 green yellow or red pepper, diced
. 1/2 head of romaine lettuce torn into small pieces
. 2 small radish thinly sliced
. ½ cup lemon juice
. ¾ cup olive oil
. ½ bunch fresh mint leaves
. salt
. black pepper
· sumac to garnish
Instructions
1. Cut up pita bread into small 1 inch pieces and fry them in oil for 2 minutes until
golden brown. Or for a lower calorie version, simply toast them in a toaster.
2. Place them on a paper towel to absorb the extra oil and leave to cool.
3. Put all the vegetables and herbs and toss them together into a bowl.
4. Toss gently.
5. Mix ¾ cup olive oil and juice of ½ lemon along with ¾ teaspoon of salt and ¼ teaspoon of pepper and mix well.
6. Toss the fried or toasted bread pieces on top of the salad then follow with the dressing.
7. Garnish the salad with a teaspoon of sumac sprinkled on top.
. ½ cup shrak or pita bread cut into 1 inch pieces
. 2 tomatoes diced
. 1 cucumber diced
. ½ bunch parsley leaves, chopped
. 1 2 green onions chopped
. 1 green yellow or red pepper, diced
. 1/2 head of romaine lettuce torn into small pieces
. 2 small radish thinly sliced
. ½ cup lemon juice
. ¾ cup olive oil
. ½ bunch fresh mint leaves
. salt
. black pepper
· sumac to garnish
Instructions
1. Cut up pita bread into small 1 inch pieces and fry them in oil for 2 minutes until
golden brown. Or for a lower calorie version, simply toast them in a toaster.
2. Place them on a paper towel to absorb the extra oil and leave to cool.
3. Put all the vegetables and herbs and toss them together into a bowl.
4. Toss gently.
5. Mix ¾ cup olive oil and juice of ½ lemon along with ¾ teaspoon of salt and ¼ teaspoon of pepper and mix well.
6. Toss the fried or toasted bread pieces on top of the salad then follow with the dressing.
7. Garnish the salad with a teaspoon of sumac sprinkled on top.
Jordanian Shrak (Flatbread)
Markook, also known as Shrak is a type of flatbread common in the countries of the Levantand the Arabian Peninsula. It is baked on a domed or convex metal griddle, known as "saj" that’s shaped like an inverted wok. It is usually large, about 2 feet in diameter, and thin, almost translucent. Similar to the procedures for making some other flatbreads, the dough of markook is flattened and kept very thin.
This bread is usually rather large, almost 60 cm in diameter, and has a very thin thickness, practically translucent. The procedure to prepare it is very similar to that of other breads of the nature where the dough is stretched with the intention that it remains very thin.
This bread is called shrak in Jordan, markook in Palestine and rkak in Iraq, the United Arab Emirates and other Gulf and North African countries.
Ingredients
. 1 cup Whole Wheat flour
. 1 cup All Purpose flour
. 1/2 Tablespoon honey
. 1/2 Tablespoon instant yeast
. 1 teaspoon salt
. 1/8 Cup olive oil
. 3/4 of a cup warm water
Instructions
1. Mix together the flours, yeast, honey and salt in the bowl. Add water slowly and start kneading to make a dough. Add oil at the end and knead to get a smooth dough. Transfer the dough on to your kitchen surface/kneading area, and knead for another 5 minutes to get a smooth dough.
2. Let the dough rest in a well oiled bowl for an hour or until doubled. Once doubled, flip the dough on to a well floured surface , punch it down and divide it into 4-5 equal pieces. Let it rest again, covered with a kitchen towel for another hour for it to double.
3. Take a Chinese wok, flip it upside down over the gas stove and heat it in a high flame.
4. Flour your rolling surface well, take a ball of dough and roll it out into a thin circle.
5. Pick up the rolled out dough and place it over the hot wok and bake it on one side only. It will take around 2-3 minutes for the bread to cook.
6. Repeat until all the shrak is cooked.
7. Keep the cooked shrak wrapped in a dish towel to keep warm until serving.
8. Enjoy!
This bread is called shrak in Jordan, markook in Palestine and rkak in Iraq, the United Arab Emirates and other Gulf and North African countries.
Ingredients
. 1 cup Whole Wheat flour
. 1 cup All Purpose flour
. 1/2 Tablespoon honey
. 1/2 Tablespoon instant yeast
. 1 teaspoon salt
. 1/8 Cup olive oil
. 3/4 of a cup warm water
Instructions
1. Mix together the flours, yeast, honey and salt in the bowl. Add water slowly and start kneading to make a dough. Add oil at the end and knead to get a smooth dough. Transfer the dough on to your kitchen surface/kneading area, and knead for another 5 minutes to get a smooth dough.
2. Let the dough rest in a well oiled bowl for an hour or until doubled. Once doubled, flip the dough on to a well floured surface , punch it down and divide it into 4-5 equal pieces. Let it rest again, covered with a kitchen towel for another hour for it to double.
3. Take a Chinese wok, flip it upside down over the gas stove and heat it in a high flame.
4. Flour your rolling surface well, take a ball of dough and roll it out into a thin circle.
5. Pick up the rolled out dough and place it over the hot wok and bake it on one side only. It will take around 2-3 minutes for the bread to cook.
6. Repeat until all the shrak is cooked.
7. Keep the cooked shrak wrapped in a dish towel to keep warm until serving.
8. Enjoy!
Next, Seasonal Salad Around the World 2025
2.4.5 Middle East: Kuwait, Oman, Qatar
Publisher： Chef Kar Delight
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