This is not a Lebanese recipe, it is actually Indian, from Gujarat. I am happily exploring the cuisines of the rest of Asia, especially Iran, Afghanistan, and India these days. I loved its name, sambhara. The recipe is from Madhur Jaffrey’s Indian Cookery book (slightly adapted). I loved this way of making cabbage salad, because by cooking the cabbage a bit, it makes it easier to digest. I loved it too because it is a very versatile dish, I used pomegranate molasses and some garlic and cumin when I made it again. You can really use any spice you like.
Coleslaw (Sambhara)Joumana Accad Mediterranean, Middle Eastern October 2, 2020 Salads, coleslaw, indian, cabbage, salad,
Prep Time: 30 minutes
Cook Time: 15 minutes
1lb cabbage, shredded extra fine
1lb carrots, peeled and shredded
1 or 2 jalapeños or serranos, seeded and shredded
1/4 cup oil (more as needed)
Spices: Pinch asafetida, 1 Tbsp black mustard seeds, pinch salt, pinch of sugar
1 dried red chili, broken up in pieces (or 1 Tbsp red chili flakes)
1/4 cup chopped cilantro (or more, to taste)
1 Tbsp lemon juice
- Heat the oil over medium heat in a large skillet; add the asafetida, mustard seeds and wait for a few seconds for the seeds to pop. Add the red chili.
- Add the cabbage, carrots, green chili. Stir for a minute or two. Add the sugar, salt, stir for a few minutes until the veggies are wilted but still crispy. Add the lemon juice and cilantro. Serve.
NOTE: I redid this recipe, this time adding a tablespoon of pomegranate molasses (instead of the sugar) and some mashed garlic and a pinch of cumin. Yummy too.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. Thank you!
2 Comments • Comments Feed