Salads

Simple and unpretentious, rich and exotic, salads and cold vegetable dishes are present at practically every type of Middle Eastern meal. It is usual to present several at once as hors d’œuvres or as accompaniments to the rest of the meal. Almost anything can be made into a salad: fresh, raw vegetables, cooked vegetables, pulses, bread, cheese, cracked wheat (burghul) and meat (including brains and tongue) – see also the previous chapter. Chopped red Italian or Spanish onions, crushed garlic and chopped parsley are favourite ingredients. Great care is taken with the presentation, and colour plays an important part, as well as taste and texture.