Banadura Salata B' Kizbara
Banadura Salata B' Kizbara Recipe from Kuwait
Introduction
Banadura Salata B' Kizbara is a refreshing and vibrant salad that hails from the heart of Middle Eastern cuisine. This dish beautifully combines the juiciness of ripe tomatoes with the aromatic freshness of cilantro (kizbara), the zesty kick of lemon juice, and the subtle heat of chili peppers. Drizzled with a generous amount of olive oil, this salad is not just a feast for the taste buds but also a visually appealing addition to any meal. Perfect for hot summer days, it can be served as a standalone dish or as a complement to grilled meats and bread.
History
The origins of Banadura Salata B' Kizbara can be traced back to the Levantine region, where tomatoes, cilantro, and olive oil are staple ingredients in the local cuisine. This salad is a testament to the simplicity and elegance of Middle Eastern cooking, where a few quality ingredients are transformed into a dish that is greater than the sum of its parts. Over the years, it has traveled across borders and has been embraced by various cultures, each adding their unique twist to it.
Ingredients
- 0.5 cup of chopped fresh coriander leaves (cilantro)
- 1 small hot chili pepper, seeded and finely chopped
- 5 medium ripe tomatoes, peeled
- 4 tbsp fresh lemon juice
- 0.25 cup virgin olive oil
- salt
How to prepare
- Slice the peeled tomatoes and place them in a bowl. Sprinkle the chopped coriander over the tomatoes. Mix the chopped chili pepper with the lemon juice and 1 tsp of salt. Beat the olive oil into the chili-lemon juice mixture. Pour the mixture over the tomatoes and coriander. Let it rest for 15 minutes before serving.
Variations
- For a twist on the classic recipe, try adding diced cucumbers, avocados, or feta cheese. For a heartier version, incorporate cooked quinoa or chickpeas.
Cooking Tips & Tricks
To maximize the flavors in this salad, use ripe, in-season tomatoes as they are juicier and sweeter. Peeling the tomatoes can enhance the texture of the salad, making it more pleasant to eat. When chopping the cilantro and chili pepper, make sure they are finely diced to distribute their flavors evenly throughout the salad. Lastly, letting the salad rest for at least 15 minutes before serving allows the ingredients to meld together, creating a more cohesive flavor profile.
Serving Suggestions
This salad can be served as a refreshing side dish to grilled meats, fish, or as part of a mezze platter. It also pairs beautifully with flatbreads or pita, allowing the bread to soak up the flavorful dressing.
Cooking Techniques
The key technique in preparing Banadura Salata B' Kizbara is the dressing emulsion. Whisking the olive oil into the lemon juice and chili mixture creates a silky dressing that coats the tomatoes and cilantro evenly.
Ingredient Substitutions
If cilantro is not to your liking, parsley can be used as a substitute. Lime juice can replace lemon juice for a different citrus note. For those who prefer a milder salad, bell peppers can be used instead of chili peppers.
Make Ahead Tips
This salad can be prepared a few hours in advance, allowing the flavors to develop. However, it's best consumed on the same day to enjoy the freshness of the ingredients.
Presentation Ideas
Serve the salad in a shallow bowl to showcase the vibrant colors of the tomatoes and cilantro. Garnish with additional cilantro leaves and a few slices of lemon for an extra touch of elegance.
Pairing Recommendations
Banadura Salata B' Kizbara pairs well with grilled lamb, chicken kebabs, or fish. It also complements rice dishes and can be a refreshing palate cleanser between courses.
Storage and Reheating Instructions
This salad is best enjoyed fresh and does not require reheating. Leftovers can be stored in an airtight container in the refrigerator for up to one day.
Nutrition Information
Calories per serving
A serving of this salad is low in calories, making it an ideal choice for those looking to maintain or lose weight. The bulk of the calories comes from the olive oil, which is nutrient-dense and provides satiety.
Carbohydrates
A serving of Banadura Salata B' Kizbara is relatively low in carbohydrates, with the primary source being the tomatoes. Tomatoes are a good source of dietary fiber and sugars, providing a balanced energy release. The lemon juice and cilantro add negligible amounts of carbohydrates, making this salad an excellent choice for those monitoring their carbohydrate intake.
Fats
The virgin olive oil in this recipe contributes healthy monounsaturated fats, which are known for their heart-healthy benefits. Olive oil is also a good source of antioxidants. The overall fat content of the salad is moderate, making it a wholesome addition to a balanced diet.
Proteins
This salad is low in proteins, as the main ingredients are primarily vegetables. However, it can be paired with protein-rich foods such as grilled chicken, fish, or legumes to create a well-rounded meal.
Vitamins and minerals
Banadura Salata B' Kizbara is rich in vitamins and minerals, thanks to its fresh ingredients. Tomatoes are an excellent source of vitamin C, potassium, and lycopene, a powerful antioxidant. Cilantro provides vitamin A, vitamin K, and has detoxifying properties. Lemon juice adds a boost of vitamin C, enhancing the absorption of iron from the tomatoes and cilantro.
Alergens
Banadura Salata B' Kizbara is free from common allergens such as gluten, dairy, nuts, and soy, making it suitable for individuals with food sensitivities or allergies.
Summary
Overall, Banadura Salata B' Kizbara is a nutritious, low-calorie salad that is rich in vitamins, minerals, and antioxidants. It provides healthy fats from olive oil and is low in carbohydrates and proteins, making it a versatile dish that can complement various dietary needs.
Summary
Banadura Salata B' Kizbara is a testament to the beauty of simplicity in cooking. With its fresh ingredients, vibrant flavors, and nutritional benefits, it's a versatile dish that can elevate any meal. Whether served as a side or enjoyed on its own, this salad is sure to delight the senses and nourish the body.
How did I get this recipe?
I recall the feeling of curiosity that washed over me when I found this recipe for Banadura Salata B'Kizbara. It was a warm summer day, and I was rummaging through an old recipe book that had been passed down to me from my own grandmother. As I flipped through the yellowed pages, I came across a handwritten note tucked between the folds of the book. The note read: "Banadura Salata B'Kizbara - a delicious tomato and coriander salad that was taught to me by a dear friend many years ago."
Intrigued by the unfamiliar name and the promise of a delicious dish, I set out to learn more about this recipe. I reached out to my friend who had shared the recipe with me, hoping to uncover the story behind it. She told me that she had learned the recipe from a woman she had met while traveling through the Mediterranean many years ago. This woman had taken her under her wing and taught her the secrets of traditional Middle Eastern cooking, including this particular salad.
With a newfound sense of excitement, I set out to recreate the Banadura Salata B'Kizbara in my own kitchen. I gathered the necessary ingredients - ripe tomatoes, fresh coriander, onions, garlic, lemon juice, olive oil, and a pinch of salt and pepper. As I chopped and diced the vegetables, the fragrant aroma of the coriander filled the air, transporting me back to the bustling markets of the Mediterranean.
I mixed the ingredients together, allowing the flavors to meld and marinate. The vibrant colors of the tomatoes and coriander danced on the plate, creating a feast for the eyes as well as the palate. I took a small taste of the salad, savoring the burst of freshness and tanginess that exploded in my mouth. It was a symphony of flavors, each ingredient playing its part to create a harmonious whole.
As I sat down to enjoy the salad, I couldn't help but think about the journey that had brought this recipe to me. From my grandmother's recipe book to a chance encounter with a friend, each step had led me to this moment of culinary delight. I felt a sense of gratitude for the traditions and stories that had been passed down to me, shaping my love for cooking and sharing meals with loved ones.
The Banadura Salata B'Kizbara quickly became a favorite in my household, a dish that reminded us of far-off lands and the power of food to connect us across time and space. I shared the recipe with friends and family, spreading the joy and flavors of this delicious salad to all who were willing to try it.
And so, as I sit here now, writing this story and reflecting on the journey that led me to discover the Banadura Salata B'Kizbara, I am filled with a sense of wonder and gratitude. Cooking has always been a way for me to connect with my heritage and the stories of those who came before me. This recipe, with its roots in the Mediterranean and passed down through generations, is a testament to the power of food to bring us together and create lasting memories.
As I close the pages of my recipe book, I can't help but smile at the thought of the next dish waiting to be discovered, the next story waiting to be told. And so, I will continue to cook and create, honoring the traditions of my past while embracing the flavors of the future. The Banadura Salata B'Kizbara will always hold a special place in my heart, a reminder of the journey that brought it to me and the joy that it brings to all who taste it.