<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:georss="http://www.georss.org/georss" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" > <channel> <title>lebanese | The Lemon Apron</title> <atom:link href="https://thelemonapron.com/tag/lebanese/feed/" rel="self" type="application/rss+xml" /> <link>https://thelemonapron.com</link> <description>rustic, indulgent, healthy home cooking</description> <lastBuildDate>Fri, 26 May 2023 11:48:29 +0000</lastBuildDate> <language>en-CA</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <generator>https://wordpress.org/?v=6.7.1</generator> <image> <url>https://thelemonapron.com/wp-content/uploads/2017/03/SiteIcon-150x150.jpg</url> <title>lebanese | The Lemon Apron</title> <link>https://thelemonapron.com</link> <width>32</width> <height>32</height> </image> <site xmlns="com-wordpress:feed-additions:1">126625169</site> <item> <title>Lebanese Spiced Chicken with Malfouf Salad</title> <link>https://thelemonapron.com/lebanese-spiced-chicken-with-malfouf-salad/</link> <comments>https://thelemonapron.com/lebanese-spiced-chicken-with-malfouf-salad/#comments</comments> <dc:creator><![CDATA[Jennifer]]></dc:creator> <pubDate>Mon, 27 Aug 2018 17:56:19 +0000</pubDate> <category><![CDATA[Chicken & Poultry]]></category> <category><![CDATA[Salads]]></category> <category><![CDATA[Sides]]></category> <category><![CDATA[cabbage]]></category> <category><![CDATA[cayenne pepper]]></category> <category><![CDATA[chicken legs]]></category> <category><![CDATA[cole slaw]]></category> <category><![CDATA[cumin]]></category> <category><![CDATA[lebanese]]></category> <category><![CDATA[lemon]]></category> <category><![CDATA[mint]]></category> <category><![CDATA[olive oil]]></category> <category><![CDATA[paprika]]></category> <category><![CDATA[thyme]]></category> <guid isPermaLink="false">https://www.thelemonapron.com/?p=7155</guid> <description><![CDATA[<p>Some dishes just never grow old.  And some are brand new! I’ve been making this Lebanese spiced chicken dish for over 20 years.  I still remember making this for a dinner party we threw, when we moved out west to Calgary and had made new friends.  I made zucchini fritters, a carrot salad and basmati...</p> <p><a class="more-link" href="https://thelemonapron.com/lebanese-spiced-chicken-with-malfouf-salad/">Read More</a></p> The post <a href="https://thelemonapron.com/lebanese-spiced-chicken-with-malfouf-salad/">Lebanese Spiced Chicken with Malfouf Salad</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description> <content:encoded><![CDATA[<p>Some dishes just never grow old. And some are brand new!</p> <p><img fetchpriority="high" decoding="async" class="wp-image-7151 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/08/Lebanese-chicken-3-e1535387767630.jpg" alt="Juicy spicy lemony Lebanese Chicken" width="1098" height="1372"></p> <p>I’ve been making this Lebanese spiced chicken dish for over 20 years. I still remember making this for a dinner party we threw, when we moved out west to Calgary and had made new friends. I made zucchini fritters, a carrot salad and basmati rice to go with it. Funny how some meals totally stay with you. I can still picture the table in our little apartment, and how I set it. I remember the aromas coming from the oven as this chicken roasted away. And I especially remember the good friends that we shared that meal with. Even though we have been back in Toronto for 20 years now, we still keep in touch, and it feels like just last month that we were all around a table together.</p> <h4>Lebanese Spice Blend</h4> <p>Flash forward to a few years ago. A dear friend gave me a jar labelled ‘Lebanese Spice blend’. I didn’t think about it too much about it other than I knew I liked it. So I would add it to sautĂ©eing onions being prepared for soups, I would sprinkle it into stews, on potatoes or rice, or even onto roasting carrots and other veggies. But then I finally got around to asking her what was actually in the blend. She described a blend of <strong>paprika, ground cumin, and cayenne pepper</strong>. Pretty basic. And yet together they work wonderfully to add an earthy and deep kick to dishes. Then one day, I pulled out the recipe for this chicken, and realized that <strong>along with some thyme and garlic</strong>, the spices were exactly the same. No wonder I like it so much! <strong>Add those spices to bright lemon juice</strong> and garlic, and this chicken is just, Wow! And when it bakes up, it creates the most amazing mahogany hued skin!</p> <p><img decoding="async" class=" wp-image-7149 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/08/Lebanese-chicken-1-e1535387673516.jpg" alt="Juicy Spicy and Lemony Lebanese Chicken" width="450" height="538"></p> <p>Just like 20 years back, I serve carrots with this chicken. But instead of an African carrot salad, I make a <a href="https://www.thelemonapron.com/harissa-spiced-tunisian-roasted-carrots/" target="_blank" rel="noopener"><em>Harissa Tunisian Roasted Carrot</em></a> dish. The flavours are similar, but instead of cutting the carrots into small rounds, I like to use smaller carrots and leave them whole. After roasting in a blend of olive oil and grated garlic, they get dressed in lemon juice, harissa, caraway seeds, cumin and paprika. Bright and kicky at the same time. Seeing a trend yet? And these carrots can be served warm or at room temperature.</p> <p><img decoding="async" class=" wp-image-7152 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/08/Lebanese-chicken-malfouf-and-tunisian-carrots-3-e1535387807484.jpg" alt="Juicy Lebanese Chicken, Malfouf salad and Tunisian Carrots" width="450" height="552"></p> <h4>Lebanese Cabbage Salad</h4> <p>But what is the something new that I referred to at the beginning of this post? A few weeks back a friend who volunteers with me, asked if I knew how to make a Lebanese cabbage salad, or <strong>Salatet Malfouf</strong>. I had never even heard of one. I could imagine what might go into it. So I told her that she had totally intrigued me, and that I would have to go home and do some research.</p> <p>After scouring loads of sites and comparing recipes, I also googled traditional Lebanese cuisines. You see, a lot of blogs and cooks these days like to take traditional recipes and embellish them, or bring them into the 21st century. Which is fine, I do the same thing. Unless you are actually looking for the original way the recipe started out. But eventually I found it. Talk about simple! It is a blend of shredded cabbage, lemon, olive oil, salt and dried mint. I could practically taste it as I researched it!</p> <p>I decided that I would honour these original versions, by not adding tomatoes, cucumbers, radishes, scallions, parsley etc that several recipes call for. I would stick with the original ingredients. The only change I did make was to use fresh mint instead of dried. I have so much fresh mint on the balcony, that it just seemed wrong not to use it. The great thing about this coleslaw is what is great about most coleslaws. You can make it in advance and let the flavours meld and mellow together. So this can be made at the beginning of dinner prep, and it will be ready when you are ready to serve everything, a few hours later. And leftovers tasted great the next day! And it’s a great way to get cabbage into your salad routine. You don’t need any fancy cabbage- just use a plain, white common cabbage, and you will make some Lebanese grandma very proud!</p> <p><img loading="lazy" decoding="async" class=" wp-image-7153 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/08/Lebanese-chicken-malfouf-and-tusisian-carrots-1-e1535387861615.jpg" alt="Juicy Lebanese Chicken, Malfouf salad and Tunisian Carrots" width="450" height="501"></p> <h4>Love of Lemons</h4> <p>I also noticed after the fact, that there was a definite lemon trend happening here. Shock of shocks! <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /> Lemon really is the all-round most versatile fruit and flavour. It tenderized the chicken, it became the perfect accent for the carrots, and it was the base for a brilliant cole slaw.</p> <p>So, we had a dinner party again yesterday evening. In Toronto instead of Calgary this time. And I made this Lebanese Chicken, the Tunisian Carrots, and the Malfouf Salad. There were also some smashed potatoes present on the table. The chicken, carrots and that Salad all got rave reviews! So juicy, and perfectly spiced. The carrots have such a fabulous flavour profile as well. And the potatoes were inhaled, not even enough for leftovers the next day!</p> <p>What’s great about all of these dishes, is that they are just as good for weekday meals, as they are for company. The only disclaimer: the chicken does the best when it is left to marinate for a good 6 hours to overnight. So you do have to plan ahead if you want to serve this, say on a Thursday. But everything else comes together licketty split.</p> <p>I’m so glad I was asked to investigate Lebanese cabbage salads. Now I have a new coleslaw that will be made regularly over here. In fact, you can shred the cabbage and store it in a container, make the dressing and keep it in the fridge as well, and then throw it together at the last minute.</p> <p>*I have updated the Salad to make it mine. After making it the traditional way so many times, I decided that a few other ingredients in the fridge would be welcome in the bowl. It may not be traditional, but the <strong>addition of crumbled feta, cubed cucumber, scallions, and plenty of herbs</strong> makes this a salad we can live on for a week!</p> <p><img loading="lazy" decoding="async" class=" wp-image-16682 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2023/05/Cabbage-Mint-and-Feta-Salad-e1684932955615.jpg" alt="A serving dish filled with Cabbage, Mint and Feta Salad, with fresh mint leaves and dill scattered around it. A lemon and bottle of olive oil are in the background." width="450" height="562" srcset="https://thelemonapron.com/wp-content/uploads/2023/05/Cabbage-Mint-and-Feta-Salad-e1684932955615.jpg 843w, https://thelemonapron.com/wp-content/uploads/2023/05/Cabbage-Mint-and-Feta-Salad-e1684932955615-768x959.jpg 768w, https://thelemonapron.com/wp-content/uploads/2023/05/Cabbage-Mint-and-Feta-Salad-e1684932955615-720x900.jpg 720w, https://thelemonapron.com/wp-content/uploads/2023/05/Cabbage-Mint-and-Feta-Salad-e1684932955615-360x450.jpg 360w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p> <p>If you make this <strong>Lebanese Chicken or the Cabbage, Mint and Feta Salad</strong><strong>,</strong> please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.</p> <p>Love Jen.</p> <div id="recipe"></div><div id="wprm-recipe-container-7157" class="wprm-recipe-container" data-recipe-id="7157" data-servings="6"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left"> <div class="wprm-recipe-image wprm-block-image-normal"><img loading="lazy" decoding="async" style="border-width: 0px;border-style: solid;border-color: #666666;" width="150" height="150" src="https://thelemonapron.com/wp-content/uploads/2018/08/Lebanese-chicken-malfouf-and-tunisian-carrots-3-500x500.jpg" class="attachment-150x150 size-150x150" alt="Juicy Lebanese Chicken, Malfouf salad and Tunisian Carrots" /></div> </div> <a href="https://thelemonapron.com/wprm_print/7157" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="7157" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a> <div class="wprm-spacer" style="height: 5px"></div> <h2 class="wprm-recipe-name wprm-block-text-bold">Lebanese Spiced Chicken with Malfouf Salad</h2> <div class="wprm-spacer" style="height: 5px"></div> <div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">Spicy, juicy roasted chicken is served with a traditional Lebanese cabbage salad, or Malfouf. Citrus reigns supreme, along with the kick of garlic, paprika, cumin and cayenne. And fresh mint is my twist for the salad. Enjoy!</span></div> <div class="wprm-spacer"></div> <div class="wprm-spacer"></div> <div class="wprm-spacer"></div> <div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">6</span></div> <div class="wprm-recipe-ingredients-container wprm-recipe-7157-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="7157" data-servings="6"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Chicken</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">8</span> <span class="wprm-recipe-ingredient-name">chicken legs</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">drumsticks and thighs can be substituted, with skin and bones</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">3/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">freshly squeezed lemon juice</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3"><span class="wprm-recipe-ingredient-amount">8</span> <span class="wprm-recipe-ingredient-name">large garlic cloves</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">minced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">fresh thyme</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">minced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="5"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">sweet smoked paprika</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6"><span class="wprm-recipe-ingredient-amount">1 1/2- 2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">cayenne pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">to taste</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="7"><span class="wprm-recipe-ingredient-name">kosher salt and fresh cracked black pepper</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="8"><span class="wprm-recipe-ingredient-name">lemon wedges</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">fresh thyme sprigs or parsley for garnish</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Malfouf Salad</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="10"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">small white cabbage,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">the common plain light green cabbage</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="21"><span class="wprm-recipe-ingredient-amount">3/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">diced cucumber</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="17"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup </span> <span class="wprm-recipe-ingredient-name">thinly sliced scallions</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="16"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">chopped parsley</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="15"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">freshly chopped mint</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="20"><span class="wprm-recipe-ingredient-amount">2 </span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">fresh dill, chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="19"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">crumbled feta cheese,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">about 3 oz</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="11"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">freshly squeezed lemon juice</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="13"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="14"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">cracked black pepper</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="18"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">dried mint,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or oregano</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="12"><span class="wprm-recipe-ingredient-amount">6-7</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">olive oil</span></li></ul></div></div> <div class="wprm-recipe-instructions-container wprm-recipe-7157-instructions-container wprm-block-text-normal" data-recipe="7157"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Chicken</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7157-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Pat dry the chicken and place in a large baking dish</div></li><li id="wprm-recipe-7157-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a small bowl whisk together the lemon juice, the garlic, thyme, paprika and cayenne pepper.</div></li><li id="wprm-recipe-7157-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Pour the marinade over the chicken and use your fingers to make sure every nook and cranny is covered in the marinade. Cover and refrigerate at least 6 hours or overnight. You can turn the chicken occasionally to get it all evenly soaked in the marinade.</div></li><li id="wprm-recipe-7157-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Preheat the oven to 425F.</div></li><li id="wprm-recipe-7157-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Transfer the chicken and the marinade to a large roasting pan if the one you've been marinating the chicken in can't handle the oven.</div></li><li id="wprm-recipe-7157-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Make sure the skin side is up in all cases. Sprinkle well with salt and pepper.</div></li><li id="wprm-recipe-7157-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Bake until the chicken is golden brown to mahogany, and cooked through, about 50-60 minutes. Use the juices to baste the chicken pieces occasionally.</div></li><li id="wprm-recipe-7157-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>If you find the skin getting to brown, loosely cover with some tin foil.</div></li><li id="wprm-recipe-7157-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Transfer to a serving platter and let it rest for 5 minutes. Scatter some more salt over everything.</div></li><li id="wprm-recipe-7157-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>You can garnish with lemon wedges, thyme sprigs or chopped parsley.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Malfouf Salad</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7157-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Finely shred the cabbage till you have about 6-7 cups. Place in a large bowl.</div></li><li id="wprm-recipe-7157-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Add in the cucumber, scallions, parsley, fresh mint, fresh dill and crumbled feta.</span></div></li><li id="wprm-recipe-7157-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">In a small bowl or jar, blend the lemon juice, salt, pepper and dried mint. Drizzle in the olive oil, and shake or whisk till well blended. Taste and adjust to your liking.</span></div></li><li id="wprm-recipe-7157-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">About 15 minutes before serving, pour 3 tbsp of the dressing over the cabbage and toss to coat well. Let the cabbage soak up the dressing to help soften it a bit. Depending on how much cabbage you actually shredded, you may need to use the remaining dressing.</span></div></li><li id="wprm-recipe-7157-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Just before serving, take the mint and toss well throughout the cabbage.</div></li><li id="wprm-recipe-7157-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>You can shred and store the cabbage till needed. The same with the dressing.</div></li></ul></div></div> <div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">Original Lebanese Chicken recipe from 1996 Bon AppĂ©tit magazine.</span><div class="wprm-spacer"></div> <span style="display: block;">Feel free to double the amount of salad dressing and use throughout the week.</span><div class="wprm-spacer"></div> <span style="display: block;">The salad can be assembled and placed in the fridge with a damp paper towel covering it. This will keep everything fresh and crunchy. Then just proceed with dressing it a good 15 minutes before serving it.</span><div class="wprm-spacer"></div> <span style="display: block;">Leftover salad will keep in the fridge for a few days.</span></div></div> </div></div>The post <a href="https://thelemonapron.com/lebanese-spiced-chicken-with-malfouf-salad/">Lebanese Spiced Chicken with Malfouf Salad</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded> <wfw:commentRss>https://thelemonapron.com/lebanese-spiced-chicken-with-malfouf-salad/feed/</wfw:commentRss> <slash:comments>2</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">7155</post-id> </item> </channel> </rss>