Cold food recipes for hot days

ALBAWABA Arabic cuisine is renowned for its rich flavors and vibrant ingredients, offering a delightful array of dishes perfect for any season. When the weather gets hot, there’s nothing better than cooling down with some delicious cold Arabic food. 

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These recipes are not only refreshing but also bursting with the authentic flavors of the Middle East. Here are some classic and modern cold Arabic recipes that are perfect for hot days.

1. Tabbouleh (Parsley Salad)

Description:

Tabbouleh is a fresh and zesty salad made primarily with parsley, tomatoes, and bulgur wheat. It’s a staple in Middle Eastern cuisine and perfect as a light meal or side dish.

Ingredients:

• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint leaves
• 2 tomatoes, finely diced
• 1/2 cucumber, finely diced
• 1/4 cup finely chopped green onions
• 1/4 cup fine bulgur wheat
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the bulgur wheat in cold water and let it sit for 15 minutes to soften. Drain well.
2. In a large bowl, combine parsley, mint, tomatoes, cucumber, and green onions.
3. Add the softened bulgur wheat to the bowl.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Chill in the refrigerator for at least 30 minutes before serving.

2. Fattoush (Levantine Bread Salad)

Description:

Fattoush is a popular Levantine salad featuring a mix of fresh vegetables and crispy pita bread, all tossed in a tangy sumac dressing. It’s light, refreshing, and perfect for a hot day.

Ingredients:

• 2 pita breads, toasted and broken into pieces
• 1 head romaine lettuce, chopped
• 1 cucumber, diced
• 1 bell pepper, diced
• 2 tomatoes, diced
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon pomegranate molasses
• 1 teaspoon ground sumac
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine toasted pita pieces, lettuce, cucumber, bell pepper, tomatoes, red onion, mint, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

3. Mutabbal (Eggplant Dip)

Description:

Mutabbal is a creamy and smoky eggplant dip, often confused with baba ganoush. It’s made with roasted eggplant, tahini, and yogurt, and is deliciously refreshing when served cold.

Ingredients:

• 2 large eggplants
• 1/4 cup tahini
• 1/4 cup Greek yogurt
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh pomegranate seeds and parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet.
2. Roast the eggplants for about 30-40 minutes, until the skin is charred and the flesh is soft. Let them cool.
3. Peel the eggplants and place the flesh in a food processor. Add tahini, yogurt, lemon juice, garlic, olive oil, salt, and pepper.
4. Blend until smooth and creamy.
5. Transfer to a serving bowl, cover, and chill in the refrigerator for at least 1 hour.
6. Garnish with pomegranate seeds and parsley before serving. Serve with pita bread or fresh vegetables.

4. Lebanese Stuffed Grape Leaves (Warak Enab)

Description:

Warak Enab, or stuffed grape leaves, are a beloved dish throughout the Middle East. These cold bites are filled with a tangy rice mixture and make a perfect snack or appetizer on hot days.

Ingredients:

• 1 jar grape leaves, rinsed and drained
• 1 cup short-grain rice, rinsed
• 1/2 cup chopped tomatoes
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1 small onion, finely chopped
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 tablespoons pine nuts
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together rice, tomatoes, parsley, mint, onion, lemon juice, olive oil, pine nuts, salt, and pepper.
2. Lay a grape leaf flat, shiny side down. Place about 1 tablespoon of the rice mixture in the center. Fold the sides over the filling and roll tightly.
3. Repeat with remaining leaves and filling.
4. Place the stuffed leaves in a pot, seam side down, in a single layer. Add enough water to cover the leaves.
5. Place a plate on top of the leaves to keep them from unrolling during cooking. Cover and simmer over low heat for 40-50 minutes.
6. Let the leaves cool in the pot, then transfer to a plate and chill in the refrigerator.
7. Serve cold, garnished with lemon slices and mint.

5. Laban (Cold Yogurt Soup)

Description:

Laban is a refreshing cold yogurt soup that’s perfect for cooling down on a hot day. It’s light, tangy, and infused with the flavors of mint and cucumber.

Ingredients:

• 2 cups Greek yogurt
• 1 cup cold water
• 1 cucumber, finely diced
• 1 garlic clove, minced
• 2 tablespoons chopped fresh mint
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together Greek yogurt and cold water until smooth.
2. Stir in cucumber, garlic, mint, lemon juice, salt, and pepper.
3. Chill in the refrigerator for at least 1 hour before serving.
4. Serve cold, garnished with additional mint leaves.