Best 4 Syrian Beef Tongue Salad Recipes

Syrian beef tongue salad is a traditional Syrian dish made with tender beef tongue, a variety of vegetables, and a flavorful dressing. It's a perfect blend of textures and flavors, with the tender tongue, crunchy vegetables, and tangy dressing coming together to create a delightful dish. Syrian beef tongue salad is a great appetizer or main course, and it's sure to impress your family and friends.

Let's cook with our recipes!

SYRIAN BEEF TONGUE SALAD

Syrian Beef Tongue Salad image

This recipe is from Damascus Syria ; it is one of many thousands of recipes in the Syrian kitchen . my Mama used to make this for us as an appetizer and yet I eat it as a main corse cuz it is sooo good . Syrians are fussy people when it comes to food ie if its not extra good and tasty it will be forgotten and scrappped from the menu . Tip 4 you : put 1 tbls of allspice when you boil any meat. This will make the scum of the meat cluster so it will be easier to skim and remember that when the water is starting to boil you dump it ....yes you dump it then you wash the meat and put new fresh water .Why is that ?? well let me tell you that your meat will taste better,stay fresher for longer time . and remember to look for the arabic food store near you to get your olive oil .....it taste different .

Provided by Abou_Hamza

Categories Meat

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 fresh lemon
1 medium onion, diced
2 green onions, finely chopped (seasonal)
1 stalk chives, finely chopped (seasonal)
5 tablespoons arabic olive oil, to taste
salt, to taste
allspice (optional)
1/2 cup fine chopped fresh green parsley
2 cups cube cut cold beef tongues, cooked

Steps:

Wash the beef tongue and brush it under cold running water.
Trim all fat that is visible.
Place the meat in cold water over high heat.
when water is boiling, turn of the heat and take the pot off the stove and dump the hot water.
remember that it is hot boiling so dump away from you and stay safe.
turn on the cold water and wash the tongue.
remove all clusters of scum that are in meat grooves.
fill the pot with fresh cold water and on to stove it goes.
Now you can add 1 tbls of salt into the water.
your meat is on high heat.
When the water starts to boil; turn the heat from high to medium.
add 1 tbls of allspice to the boiling water.
skim water periodicly to remove the scum of the meat.
It may take up to 4 to 6 full hours for the tongue to get tender and done, so remember that you should never leave pot or any food cooking on stove to do shopping; it is unsafe practice to leave home and the stove or oven is on.
take the tongue and slice the surface to skin it from the tastebuds layer.
Cool the meat in the fridge.
When the meat is cold you can cut the meat into cubes.
Mix the Ingredients and enjoy served cold with peta.

ASIAN NOODLE & BEEF SALAD

Asian Noodle & Beef Salad image

My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup lime juice
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh gingerroot
1 tablespoon sesame oil
1 beef top sirloin steak (1 pound)
1/4 teaspoon pepper
6 ounces thin rice noodles
1 cup julienned zucchini
2 medium carrots, thinly sliced
1 celery rib, sliced

Steps:

For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.

SYRIAN SALAD

Syrian Salad image

This colorful salad has so many interesting ingredients, you'll experience a different flavor with each bite. We enjoy making "salad sandwiches," by spooning the mixture into pita bread pockets. -Weda Mosellie, Phillipsburg, New Jersey

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 23

Ingredients

4 cups torn iceberg lettuce
2 cups torn romaine
1-1/2 cups chopped seeded cucumbers
3 plum tomatoes, seeded and chopped
1/2 pound fresh mozzarella, cubed
2/3 cup chopped red onion
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/2 cup canned garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup Greek olives, drained
1/3 cup sliced pimiento-stuffed olives, drained
4 thin slices hard salami, julienned
4 thin slices prosciutto, julienned
1/2 cup crumbled feta cheese
1/3 cup grated Parmesan cheese
DRESSING:
1/2 cup olive oil
1/4 cup lemon juice
1 anchovy fillet, finely chopped
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon minced fresh cilantro
Pepper to taste

Steps:

In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 383 calories, Fat 32g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 803mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

SYRIAN SALAD

Syrian Salad image

Make and share this Syrian Salad recipe from Food.com.

Provided by MsBindy

Categories Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 head romaine lettuce
1 cucumber, thinly sliced
5 radishes, thinly sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 large tomatoes, cut into wedges
2 scallions, chopped
1 small red onion, sliced
3 ounces feta cheese, crumbled
1/2 cup fresh parsley, coarsely chopped
1/2 cup black olives
2 tablespoons capers
1/4 cup olive oil
1 lemon, juice of
1 tablespoon wine vinegar
1 garlic clove, pressed
salt & freshly ground black pepper
1 pinch dried mint

Steps:

Rinse the romaine, tear it into bite-sized pieces, and place it in a salad bowl.
Arrange the other vegetables attractively over the romaine, topping with the feta, parsley, olives, and capers.
Combine the salad dressing ingredients. Drizzle the dressing over the salad.

Nutrition Facts : Calories 142.7, Fat 10.6, SaturatedFat 2.8, Cholesterol 10.1, Sodium 266.2, Carbohydrate 10.4, Fiber 3.7, Sugar 4.9, Protein 4

Tips:

Choose fresh, high-quality beef tongue for the best flavor and texture.
Soak the beef tongue in cold water for at least 2 hours before cooking to remove any impurities.
Simmer the beef tongue in a large pot with aromatic vegetables and herbs for several hours, or until it is tender.
Once the beef tongue is cooked, let it cool slightly before peeling off the skin.
Slice the beef tongue thinly against the grain for the best texture.
Use a variety of fresh herbs and vegetables in the salad for maximum flavor and nutrition.
Dress the salad with a simple vinaigrette or lemon-tahini dressing for a refreshing and flavorful finish.

Conclusion:

Syrian beef tongue salad is a delicious and unique dish that is perfect for a special occasion or a weeknight meal. The beef tongue is tender and flavorful, and the salad is packed with fresh herbs and vegetables. This dish is sure to please everyone at your table.