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Bread salad with fresh herbs

Bread Salad with Fresh Herbs

What the Italian his Panzanella, is to me my bread salad with fresh herbs. The taste of crusty toasted Arabic bread and freshly chopped herbs, such as mint, flat-leaf parsley, basil, and tarragon, is incredibly crunchy and refreshing. Fruity pomegranate seeds, walnuts, and tangy feta tickle your palate. A slightly tart dressing of pomegranate pulp, olive oil, golpar, sumac, salt, and pepper tops this salad off. The bread salad tastes fresh, and savory, and is also filling and super healthy. Love serving it on hot summer days as a cooling and light meal. It’s also great as a mazeh (mezze) or as a side dish with rice and meat dishes. If you’re looking for a delicious and quick summer recipe, my Bread Salad with Fresh Herbs is the perfect choice for you.

DOYMAJ VERSIONS

This dish has its origin in Persia in Qazvin and is called Doymaj or Dooymaj and is served as a cold dumpling. I serve this dish instead as a Bread Salad with Fresh Herbs. In the original doymaj recipe, we use old and dry lavash bread, but I toasted fresh Arabic bread in the oven. Persian lavash bread is one of the basic foods, you can find my really simple recipe here. We always have fresh lavash bread on hand and most of the time it is eaten, but sometimes we do have some left over. Bread is sacred in our culture and we prefer to dry it rather than throwing it away.

To make old and dry lavash bread tasty it is crumbled and combined with some fresh herbs. Depending on the region, there are also different versions of doymaj دویماج, e.g. In Qazvin, in addition to the mentioned ingredients, turmeric, some water, and roasted onions (piaz dagh) are added. Everything is mixed and then allowed to soak in the fridge, then it is prepared as a cold dumpling. In Tabriz they use dugh or yogurt instead of water. Check out my recipe for Fattoush – Arabic bread salad.

HEALTH ASPECTS OF HERBS

We generally use herbs in much larger quantities than you know it in your country. A bunch of herbs have here in Germany maybe 15 g and compared with our country about three times more, namely 60 – 100 g. I took the herbs for the salad from my garden, but you can also get them in larger quantities in any Turkish or Arabic grocery store.

PEPPERMINT EFFECT

Peppermint has cooling effects in Teb-e Sonati, an Iranian traditional medicine. Drinking hot peppermint tea throughout the day is helpful when it’s hot. In my salad, mint relaxes the body, refreshes your mind and senses. An ideal summer herb that gives my salad that special touch. Mint has cooling, analgesic, antispasmodic, antiseptic and expectorant properties, helping with colds, flus and flu. Its anti-inflammatory effect also helps with rheumatic diseases.

PARSLEY EFFECT

Parsley also has cooling effects and is rich in minerals, vitamins, and iron. It is among the antioxidants and fights free radicals. It also aids digestion and helps with diabetes, high blood pressure, heart and kidney diseases, and gastrointestinal problems. A study by Tehran University of Medical Science proved that it even lowers blood sugar levels, relieves spasms, and is laxative and antibacterial. It is also helpful in detoxifying heavy metals and mercury. Although it contains oxalic acid, parsley activates the kidneys, bladder, and diuretic tract, because they are sufficiently low for you to enjoy it safely. Its excretory property even prevents kidney and bladder stones. Some people may also know parsley under the name Geilwurz (German), as it has an aphrodisiac effect on men. In women, on the other hand, it promotes menses and can be used when menstruation is absent. Its antispasmodic effect relieves menstrual pain when drunk as tea.

TARRAGON EFFECT

Tarragon also has a cooling effect, lowers cholesterol, and reduces the risk of arteriosclerosis and cardiovascular diseases. In addition, it is antispasmodic and relieves menstrual pain and also PMS symptoms. The antioxidant quality neutralizes free radicals in the body. Tarragon prevents the formation of blood coagulation and therefore acts as anti-thrombosis. It also stimulates appetite, is diuretic, and has antibacterial and antiseptic effects.

BASIL EFFECT

Basil, though, has warming effects and equalizes the whole organism. Persian basil is slightly different from European basil. It opens the heart and mind and promotes clarity, besides strengthening the immune system. Migraines, inflammation, and joint pain are relieved and nervous insomnia and stress are reduced. It is anti-inflammatory and contains a lot of vitamin K. The European basil has a less intense effect on the soul but has a digestive, appetizing, and expectorant effect. It also calms the stomach in case of indigestion and supports the digestion of fats. Its antibacterial and antimicrobial properties can even keep multi-resistant bacteria under control when taken as basil oil. Different bacteria, from listeria, and staphylococcus to E. coli bacteria are disarmed by their essential oils, such as estragole, myrcene, eugenol, limonene, and many others.

THE CULINARY WORLD TOUR

With the rising temperatures and hot weather at the same time, Volker from Volkermampt considered meals against the heat – to collect the best recipes from around the world together with other bloggers. So if you want to take a vacation from the stove as well, check out the recipes coming together at the end of the month. Go for it. Shop fresh and light ingredients that are quick to prepare. With our fine international selections, you’ll easily get through the hot days. With me, it’s off to Persia as usual with a tasty dish that cools from the inside – Bread Salad with Fresh Herbs.

INGREDIENTS BREAD SALAD WITH HERBS

2 Arabic breads

100 g walnuts*

15 g mint

20 g flat leaf parsley

10 g basil light

10 g basil dark

3 stalks tarragon

1 pomegranate*

150 g feta*

INGREDIENTS POMEGRANATE DRESSING

4 tbsp pomegranate molasses*

4 tbsp olive oil*

1 tsp golpar

sumac*

salt,pepper

PREPARATION BREAD SALAD

Preheat oven to 200 degrees. Line a baking tray with parchment paper. Cut the Arabic breads first into strips, then into large cubes. Place on the baking sheet and bake in the oven for about 5 -7 minutes until crispy. Make sure they don’t get too dark otherwise they will taste bitter. Set aside.

Wash walnuts and soak in cold water for 10 minutes, renewing the water from time to time. Dry with a kitchen towel and chop coarsely. Set aside.

Wash the herbs well, dry them and chop them finely. Set aside.

Cut pomegranate in half and remove seeds. Set aside.

PREPARATION POMEGRANATE DRESSING

Combine all the ingredients for the dressing.

Place all salad ingredients, except pomegranate seeds and toasted bread, in a bowl*, pour over salad dressing and stir well. Finally, sprinkle pomegranate seeds and toasted Arabic bread on top of salad to finish.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you

Bread Salad with Fresh Herbs

What the Italian his Panzanella, is to me my bread salad with fresh herbs.

Course after work cooking, easy recipe, Persian Food, Salad, vegan, vegetarian
Cuisine Fusion Food, Fusion Kitchen, iranian food, persian cuisine, Persian Food
Keyword Bread Salad with Fresh Herbs
Prep Time 25 minutes
Cook Time 5 minutes
Servings 4 People
Author Labsalliebe

Ingredients

INGREDIENTS BREAD SALAD WITH HERBS

  • 2 Arabic breads
  • 100 g walnuts*
  • 15 g mint
  • 20 g flat leaf parsley
  • 10 g basil light
  • 10 g basil dark
  • 3 stalks tarragon
  • 1 pomegranate*
  • 150 g feta cheese

INGREDIENTS POMEGRANATE DRESSING

  • 4 tbsp pomegranate molasses*
  • 4 tbsp olive oil*
  • 1 tsp golpar
  • 1 tsp sumach
  • salt, pepper

Instructions

PREPARATION BREAD SALAD

  1. Preheat oven to 200 degrees.

  2. Line a baking tray with parchment paper.

  3. Cut the Arabic breads first into strips, then into large cubes.

  4. Place on the baking sheet and bake in the oven for about 5 -7 minutes until crispy. Make sure they don’t get too dark otherwise they will taste bitter. Set aside.

  5. Wash walnuts and soak in cold water for 10 minutes, renewing the water from time to time.

  6. Dry with a kitchen towel and chop coarsely. Set aside.

  7. Wash the herbs well, dry them and chop them finely. Set aside.

  8. Cut pomegranate in half and remove seeds. Set aside.

PREPARATION POMEGRANATE DRESSING

  1. Combine all the ingredients for the dressing.

  2. Place all salad ingredients, except pomegranate seeds and toasted bread, in a bowl*, pour over salad dressing and stir well.

  3. Finally, sprinkle pomegranate seeds and toasted Arabic bread on top of salad .

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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