Seasonal Salad Around the World 2025

2.5.5 Middle East: Saudi Arabia, Emirates,Yemen,Palestine

                                                    2025/05/01

In Search Of World's Hidden Tastes

2.5.5 Around The Middle East, 

          Explore Seasonal Salads

The Cooperation Council for the Arab States of the Gulf, also known as the Gulf Cooperation Council (GCC), is a regional, intergovernmental, political, and economic union comprising Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates. The council's main headquarters is located in Riyadh, the capital of Saudi Arabia. The Charter of the GCC was signed on 25 May 1981, formally establishing the institution.

Palestine, officially the State of Palestine, is a country in West Asia. Recognized by a majority of UN member states, it encompasses the Israeli-occupied West Bank, including East Jerusalem, and the Gaza Strip, collectively known as the occupied Palestinian territories, within the broader geographic and historical Palestine region. The Palestine Liberation Organization (PLO) declared independence in 1988. In 1993, the PLO signed the Oslo Accords with Israel, creating limited PLO governance in the West Bank and Gaza Strip through the Palestinian Authority (PA). In 2007, internal divisions between political factions led to a takeover of Gaza by Hamas. Since then, the West Bank has been governed in part by the Fatah-led PA, while the Gaza Strip has remained under the control of Hamas.

Saudi Arabian cuisine is similar to that of the surrounding countries in the Arabian Peninsula and the wider Arab world, and has influenced and been influenced by Turkish, Indian, Persian, and African food. Islamic dietary laws are enforced: pork is not allowed, and other animals are slaughtered in accordance with halal. Kebabs and falafel are popular, as is shawarma, a marinated grilled meat dish of lamb, mutton, or chicken. Kabsa, a rice dish with lamb, chicken, fish, or shrimp, is among the national dishes as is mandi. Flat, unleavened taboon bread is a staple of virtually every meal, as are dates, fresh fruit, yoghurt, and hummus. 

The traditional food of the Emirates has always been rice, fish, and meat. The people of the United Arab Emirates have adopted most of their foods from other West and South Asian countries including Iran, Saudi Arabia, Oman, Pakistan, and India. Seafood has been the mainstay of the Emirati diet for centuries. Meat and rice are other staple foods, with lamb and mutton preferred to goat and beef. Popular cultural Emirati dishes include thareed, machboos, kabsa (khubisa), khameer, and chebab bread among others while lugaimat is a famous Emirati dessert.

Yemeni cuisine is distinct from the wider Middle Eastern cuisines with regional variation. Meals are typically consumed while sitting on the floor or ground. Unlike the tradition in most Arab countries, lunch is the main meal of the day in Yemen, not dinner.
Tomatoes, onions, and potatoes are some of the staple fruits and vegetables in Yemen. Chicken, goat, and lamb are the staple meats in Yemen. They are eaten more often than beef. Fish is also eaten, especially in the coastal areas. Pork consumption is forbidden to Muslims in Yemen, in accordance with Islamic dietary laws.

Palestinian cuisine is rich and diverse, featuring a wide array of dishes influenced by regional traditions and ingredients. It is known for dishes like musakhan, maqluba, and various stews and rice dishes. The cuisine also includes iconic dishes like hummus and falafel, which are widely enjoyed in the Middle East.

One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.

Now we depart for Saudi Arabia, United Arab Emirates,  Yemen, Palestine, explore their seasonal salads sharing with everyone.

▲ Seasonal Salad 26：

Saudi Arabia Salata Arabieh

Bright, refreshing, and packed with vibrant Mediterranean flavors, Salata Arabieh is a classic Middle Eastern salad that celebrates simplicity and freshness. This no-cook recipe comes together by combining juicy diced tomatoes, crisp cucumbers, and finely chopped red onion with an aromatic mix of parsley and mint. Tossed in a zesty dressing of extra virgin olive oil, tangy lemon juice, and a hint of spice from optional sumac, this salad is light yet flavorful. Perfect as a side dish for grilled meats, warm pita, or traditional Middle Eastern fare, Salata Arabieh is both delicious and nutrient-rich, making it ideal for quick lunches or healthy dinner accompaniments.

Ingredients
. 4 medium-sized Tomatoes
. 2 medium-sized Cucumber
. 1 small Red onion
. 1 bunch (approximately 1 cup chopped) Parsley
. 0.25 cup, finely chopped Mint leaves
. 3 tablespoons Extra virgin olive oil
. 2 tablespoons Lemon juice
. 1 teaspoon Salt
. 0.5 teaspoon Black pepper
. 0.5 teaspoon Sumac (optional)

Directions
1. Wash all the vegetables and herbs thoroughly. Pat them dry using a clean kitchen towel or paper towels.
2. Dice the tomatoes and cucumbers into small, even-sized pieces and place them in a large mixing bowl.
3. Finely chop the red onion and add it to the bowl with the tomatoes and cucumbers.
4. Remove any tough stems from the parsley and mint leaves. Finely chop the parsley and mint, then add them to the mixing bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and sumac (if using) to make the dressing.
6. Pour the dressing over the chopped vegetables and herbs. Toss everything gently until the salad is evenly coated with the dressing.
7. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
8. Serve immediately or let the salad sit for 10 minutes to allow the flavors to meld together. 9. Serve as a side dish with grilled meats, pita bread, or your favorite Middle Eastern dishes.

Tamees

Tamees is a popular type of bread commonly served at breakfast and dinner tables in the Kingdom of Saudi Arabia. It is made using white or whole wheat flour and was initially known in the Makkah al-Mukarramah Province before spreading to other provinces of Saudi Arabia.

Ingredients 4 servings
. 3 cups All-purpose flour and 1 cup of Wheat Flour (Sifted)
. 2 1/2 cup Lukewarm water
. 2 Tbsp Yeast
. 3 Tbsp Sugar
. 1 Tbsp Salt
. 1/3 Cup Oil

Cooking Instructions 

2 Hours Approx.

1. Mix Sugar and Yeast in half of the Lukewarm water and let it rest for 10 minutes to Rise
2. After that mix Flour and Salt together
3. Add Oil to prepare Yeast mixture
4. Now pour that mixture to the flour and start kneading with the help of remaining Lukewarm water, gradually add water until soft dough is formed
5. Put that prepared dough at a warm place and allow it to rise for about an hour or 30 minutes at least
6. After the has risen, cut the dough in 3 or 4 parts and make big balls of each part
7. And Let them again rise for about 10 minutes
8. Now in the meantime prepare Sauce by adding 1 Tbsp of Flour to half cup of Water and cook it on medium flame until thick
9. Now start flattening the dough on to the baking tray in a desired shape (Round flat OR Ovule)
10. While making holes in the flattened dough, make sure to dip your finger in the prepared sauce
11. Sprinkle Sesame Seeds (Black Or White Or Both), it is optional.
12. Finally Bake in a preheated oven at 200 Degrees Celsius OR 220 Degrees Celsius for 15 to 20 minutes until done from the back side/Bottom
13. Now turn on the broiler until reaching the desired colour
14. After Baking, take Tamis out of oven and immediately sprinkle some water on it's top and brush the top with Melted Butter
Note: Place the baking tray in the middle of oven for bottom baking of the Tamis and Place the tray on the top of oven for Broiler baking

▲ Seasonal Salad 27：

United Arab Emirates Salata Khadra

Salata Khadra (fresh chopped salad) is a luscious, healthy addition to any dish with its tangy lemon juice dressing. For centuries, Arab cuisines have been using lemon juice and olive oil as fundamentals to dress up salads. This recipe reflects the central role of lemon juice in local recipes.

Ingredients
. 4 seedless cucumbers, diced
. 2 medium tomatoes, diced
. 1 medium onion, chopped
. 2 cloves garlic, chopped
. ½ tsp (2.5ml) cumin seeds
. ½ tsp (2.5ml) oregano
. 1 tsp (5g) salt
. ½ cup (120ml) chopped green onions
. ¼ cup (60ml) chopped mint leaves
. ½ cup (120ml) chopped cilantro
. ¼ cup (60 ml) chopped parsley
. ¼ cup (60 ml) lemon juice
. 2 Tbsp (30ml) extra virgin olive oil

Directions
1. Gently mix all the veggies together in a glass or non-reactive serving or salad bowl. Add lemon juice and olive oil, and gently toss to coat veggies. 

2. Cover and refrigerate for 30 minutes for flavors to meld before serving.

Emirati Khameer Bread

Emirati Khameer Bread is a soft, puffy flatbread from the UAE, typically golden brown and topped with sesame and black cumin seeds. It has a distinct sweetness from date water and milk with cardamom and nutty flavors.

Ingredients
. 3 cups all-purpose flour
· ½-3/4 cup date water
· ½ cup milk
· 1 tablespoon instant yeast
· 3 tablespoons vegetable oil
· ¼ cup black cumin seeds
· ¼ cup sesame seeds
· ½ teaspoon cardamom powder
· 1 egg
· 2 tablespoons brown sugar
· 1 teaspoon salt

Instructions

Making the Dough
1. Combine the warm date water with the instant yeast, gently mixing with a spoon.
2. In another bowl, combine the all-purpose flour, salt, brown sugar, cardamom powder, milk, and 2 tablespoons of vegetable oil before adding the yeast-water mixture.
3. Pour in the first ½ cup of yeast-water and observe if more is needed.
4. Stir gently using a wooden spoon before beginning to knead with clean hands.
5. Add 1 more tablespoon of vegetable oil and continue kneading for several minutes until the dough becomes soft and stretchy.
6. Once the dough achieves its soft consistency, cover it with a plate and leave it for 1-1.5 hours.
7. When the dough has grown in size, divide it into 8-9 pieces and transfer each piece onto a tray.

Shaping & Baking the bread
1. To start shaping the flatbread, I sprinkle a drop of flours on the table, which I stroke them gently using a roller pin until it turns into a round flatbread.
2. On each flatbread, I brush it with egg yolk and then sprinkle it with sesame seeds and black cumin seeds.
3. Preheat the oven to 250°C (480°F) for a few minutes.
4. Transfer the flatbread onto the upper rack of the oven and bake for a maximum of 4 minutes.
5. Once it starts to puff up, leave it for an additional 1 minute to achieve a golden brown color before removing it from the oven.
6. Serve the flatbread with cheese, scrambled egg, hummus, or vegetarian dip.

▲ Seasonal Salad 28：

Salata Yemen

This classic salad is the perfect pairing for many Yemeni stews, appetizers, and rice-based dishes. Everything is chopped up into tiny bite size pieces so that it can be enjoyed as a side or topping.

Ingredients:

Dressing:
. 1 tsp sea salt
. 1/4 tsp freshly ground black pepper
. Juice of 1 lemon
. 3 tbsp apple cider vinegar
. 2 tbsp olive oil
. 1.5 tsp ground cumin

Salad:
. 1/2 cup dill, finely chopped
. 3/4 cup parsley, finely chopped
. 3/4 cup green onions, finely chipped
. 3/4 cup green peppers, finely diced
. 4 cups romaine lettuce, chopped into thin strands
. 1/2 cup red onion, finely diced
. 1/2 cup roma tomatoes, finely diced (remove pulp)
. 3/4 cup cucumbers, finely diced
. 1/2 cup red radishes, thinly sliced

Directions
1. Gently mix all the veggies together in a glass or non-reactive serving or salad bowl. Add Dressing, and gently toss to coat veggies. 

2. Cover and refrigerate for 30 minutes for flavors to meld before serving.

Yemeni Malawah Bread

Malawah Bread is one of the many kinds of bread eaten in Yemen. What makes it unique is that it is layered and folded with butter or ghee inside which makes it very tasty. This bread can be found in many restaurants in Sanaa, Aden, Hodeidah or other parts of the country. It also usually comes very large in a single or malawah double serving and then is folded on the table to keep it from cooling down and getting too crispy. It is usually cooked in the Tanur but can be baked in an oven. 

Ingredients
. 2 cups bread flour
. 3/4 cup water
. 1 tsp. salt
. 1/3 cup melted butter or ghee
. black seeds

Directions
1. Mix together the flour, water, and salt and knead it until smooth, about 15 minutes. You may need to adjust the flour/water ratio slightly depending on the absorption of the flour and also the climate where you live. You want a dough which is perfectly smooth and soft, and does not stick too much to the table/and your hands. 
2. Form the dough into 2 equal balls and cover with a bit of butter and let it relax for at least 20 minutes.
3. Being tossing out each dough ball into a very thin sheet, preferably in the shape of a rectangle. You can do this any way you feel comfortable, such as pressing it on the table, tossing it between your hands, or using a rolling pin. I find it easy by pressing the dough into the table and then tossing it out with my hands when it gets larger. 
4. Once the dough is stretched out, brush both sides with melted butter. Fold the dough into a rope-like shape. Then tie the rope into a knot, and then once again, and tuck in any loose ends. You should have the shape of a rough ball with some air pockets. Cover and let it relax for another 20 minutes. At this point, preheat the oven/baking stone to 500 F
5. Begin to toss out the dough once again, just like before. Stop when you have a good size and thickness for bread. The thinner parts will be crispy and the thicker parts will be chewy.  Place cornmeal on the pizza peel and then place the bread on it and ensure that it moves when you shake it. Your baking stone needs to have been preheating for 30 minutes before you cook the bread. You could also use a Saj or Tannur oven if you prefer.
6. Cook the bread for 4-5 mins, or until it is brown on top. Remove and serve immediately.

▲ Seasonal Salad 29：

Palestine Salata Falahiyeh

Palestinian or Farmers Salad

The Arabic word for salad is salata and this beautiful salad goes by many names: Salata khadera (green salad), Salata Arabia (Arabic salad), and Salata falahia (farmer salad). As the last name implies this salad was made by farmers out on the field from ingredients that they had on hand. In Palestine, the two key ingredients cucumbers and tomatoes are cheap and available in Palestine and most of the middle east almost all year round.

Ingredients
● 1 1/2 pounds (680 g) ripe tomatoes (about 2 large slicing tomatoes, 4 vine tomatoes, or 2 to 3 pints of cherry tomatoes), cut into 1/4-inch dice 
● 2 Persian cucumbers (about 12 ounces; 340 g total), cut into 1/4-inch dice
● 1 small yellow onion or 4 medium scallions, cut into 1/4-inch dice 
● 1 fresh green chile pepper, such as jalapeño or Anaheim (optional), stemmed, seeded, and finely minced
● 1/2 unwaxed lemon, ends trimmed and seeds discarded, and rind, pith, and flesh minced (optional)
● 3 tablespoons finely chopped fresh mint leaves or 2 teaspoons crushed dried mint
● 3 scant tablespoons (40 ml) extra-virgin olive oil
● 3 scant tablespoons (40 ml) freshly squeezed lemon juice
● Salt

Directions
1. In a large bowl, combine tomatoes, cucumbers, onion, chile (if using), and lemon (if using). 

2. Stir in mint, olive oil, and lemon juice until thoroughly combined. Season with salt and serve right away.

Taboon

Taboon is a traditional flatbread from Palestinian that is used for just about anything. Taboon is famous to be the Musakhan bread but it can be enjoyed just as pita bread.

Ingredients
● 2 cups (250g) all-purpose white flour
● ½ cup (65g) whole wheat flour , more for dusting.
● 1 Tablespoon instant yeast
● ½ Tablespoon granulated sugar
● ½ teaspoon salt , I used pink salt.
● ½ to ¾ cup warm water to make it a sticky dough

Instructions
1. In a large bowl or your mixer bowl, add the first 5 ingredients and mix well.
2. Start adding water little by little until a sticky dough forms that does not come off the bowl easily. Cover and let it rise for almost 1hour.
3. Preheat oven to the max (mine was 550F)
4. Place baking pebbles on a baking sheet and let it preheat in the middle section of your oven.
5. Dust a clean working surface with whole wheat flour.
6. Turn the dough into the surface and divide into 6 equal balls.
7. Take one ball and cover the rest with a plastic wrap.
8. Roll the ball into a 6 inch circle.
9. Take out the baking sheet from oven and carefully place the rolled dough on the pebbles.
10. Bake for about 2 minutes then turn the broiler on for about 1 ½ minute.
11. Take the bread out and cover with a clean kitchen towel to keep them soft.

Next，Mothers Day Special

To Mom With Love: 《Love Desserts》

Coming Next, Seasonal Salad Around the World 2025

3.1.3 Africa: Morocco, Tunisia, Nigeria

Publisher： Chef Kar Delight