Salata Ma Jibna

Salata Ma Jibna Recipe from Sudan - Olive Oil, Lemon Juice, Vinegar, Salt, Black Pepper

Region / culture: Sudan | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Salata Ma Jibna is a traditional Lebanese salad that is bursting with fresh and vibrant flavors. This salad is a perfect combination of crunchy vegetables, tangy dressing, and creamy cheese, making it a delightful addition to any meal.

History

Salata Ma Jibna has been a staple in Lebanese cuisine for generations. The combination of fresh vegetables and cheese is a classic pairing that has stood the test of time. This salad is often served as a side dish or as a light and refreshing meal on its own.

Ingredients

0.25 cup of olive oil
0.25 cup of lemon juice
2 tbsp of vinegar (white)
1 tsp of salt
0.25 tsp of coarse black pepper

How to prepare

1 cup onions, slivered or thinly sliced
1 cup cabbage, slivered or thinly sliced
0.5 cup carrots, thinly sliced
1 cup tomatoes, diced into 0.5 inch pieces
1 clove garlic, mashed
0.25 cup grated Oriental or Parmesan cheese over salad

Variations

For a twist on the classic recipe, try adding olives, cucumbers, or bell peppers to the salad. You can also experiment with different types of cheese for a unique flavor profile.

Cooking Tips & Tricks

To enhance the flavors of Salata Ma Jibna, be sure to use the freshest ingredients possible. The key to this salad is the balance of flavors, so be sure to taste and adjust the seasoning as needed. Additionally, be sure to slice the vegetables thinly to ensure a crisp and crunchy texture.

Serving Suggestions

Serve Salata Ma Jibna as a side dish with grilled chicken or lamb. It also pairs well with pita bread and hummus.

Cooking Techniques

To make Salata Ma Jibna, simply combine all the ingredients in a large bowl and toss to combine. Be sure to let the salad sit for a few minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have Oriental or Parmesan cheese, you can use feta or goat cheese as a substitute. You can also use red wine vinegar in place of white vinegar.

Make Ahead Tips

You can prepare the dressing and chop the vegetables ahead of time and store them separately in the refrigerator. When ready to serve, simply toss everything together.

Presentation Ideas

Serve Salata Ma Jibna in a large salad bowl or on individual plates. Garnish with fresh herbs or a sprinkle of cheese for an elegant touch.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a glass of crisp white wine or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not freeze as the vegetables will become mushy. Serve chilled.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This salad is rich in vitamins A and C, as well as calcium and iron.

Alergens

Contains dairy (cheese)

Summary

Salata Ma Jibna is a nutritious and delicious salad that is packed with vitamins and minerals. It is a great way to incorporate fresh vegetables into your diet.

Summary

Salata Ma Jibna is a delicious and nutritious Lebanese salad that is perfect for any occasion. With its fresh vegetables, tangy dressing, and creamy cheese, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was given to me by a dear friend who had visited Lebanon and brought back a taste of the Middle East with her. Salata Ma Jibna, a simple yet flavorful salad made with tomatoes, cucumbers, mint, and of course, jibna - a soft, white cheese similar to feta.

I had never heard of this dish before, but as soon as I read through the ingredients and instructions, I knew I had to give it a try. I was always eager to learn new recipes and expand my culinary skills, and this one seemed like the perfect challenge.

I gathered all the ingredients I needed - ripe tomatoes, crisp cucumbers, fresh mint, and a block of jibna. As I chopped and diced and mixed everything together, I couldn't help but think about the origins of this recipe. How did it come to be? Who first thought to combine these simple ingredients in such a delicious way?

My mind wandered back to my own childhood, growing up in a small village where food was a central part of our daily lives. My mother and grandmother were both incredible cooks, and I learned so much from watching them in the kitchen. They taught me the importance of using fresh, quality ingredients, and the value of sharing meals with loved ones.

As I finished preparing the Salata Ma Jibna, I couldn't resist taking a little taste. The flavors burst in my mouth - the sweetness of the tomatoes, the crunch of the cucumbers, the freshness of the mint, and the creamy tang of the jibna. It was a perfect combination, and I knew that this salad would become a staple in my own repertoire.

I shared the Salata Ma Jibna with my family that evening, and they were all impressed by the new dish. My husband declared it his new favorite salad, and my children eagerly asked for second helpings. I was thrilled to have successfully recreated a taste of Lebanon in my own kitchen.

Over the years, I continued to make Salata Ma Jibna regularly, tweaking the recipe here and there to suit my family's tastes. Sometimes I would add a squeeze of lemon juice for a bit of extra tang, or a sprinkle of sumac for a touch of spice. Each time I made the salad, it brought back memories of that first time I discovered the recipe and the joy it brought to my loved ones.

As I grew older, I began to think more about the importance of passing down recipes and culinary traditions to the next generation. I wanted my grandchildren to experience the same joy and connection to food that I had felt throughout my life. I started teaching them how to cook, starting with simple dishes like Salata Ma Jibna.

I showed them how to carefully choose the best tomatoes and cucumbers, how to finely chop the mint, and how to crumble the jibna just so. They watched with wide eyes as I mixed everything together, creating a beautiful and delicious salad that they could be proud of.

As the years passed, my grandchildren became skilled cooks in their own right, each with their own signature dishes and favorite recipes. But no matter how far they traveled or how many new foods they tried, they always came back to Salata Ma Jibna as a reminder of their roots and the love and care that went into every meal.

And so, the recipe for Salata Ma Jibna became more than just a dish to me. It was a symbol of family, tradition, and the joy of sharing good food with good company. It was a reminder that no matter where life took us, we could always come back to the comfort and familiarity of a simple, delicious salad made with love.

As I sit here now, reflecting on a lifetime of cooking and sharing meals with those I love, I am grateful for all the recipes and traditions that have shaped me into the cook I am today. And I know that the recipe for Salata Ma Jibna will continue to be a cherished part of my family's culinary heritage for generations to come.