Green Bean Salad

(Original recipe makes 6 servings)

Ingredients

1lb (500 g) thin green beans
1/2 of a sweet pepper (red, or orange, or yellow)
1/2 of a medium tomato

Salad dressing

3 tbsp. (50 ml) apple cider vinegar, or red wine vinegar
2 tsp (10 ml) Dijon mustard
1 clove of garlic, minced
1 tbsp. chopped fresh basil or 1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
1/3 cup (6 tbsp.) olive oil

Directions:

Cut the beans in half and cook them in boiling water for 4-5 minutes, or until tender. Cool under cold water and drain well. Put the green beans in a salad bowl.

Cut the pepper and tomato into mediums strips and put on top of green beans.

In a small bowl, whisk together 3 tbsp. vinegar, Dijon mustard, one clove garlic, basil, sugar, salt, and olive oil. Add the dressing to the salad. Mix very well, and serve immediately. 

My Notes:

• This salad can be made in advance, but to keep the beans bright green, add them just before serving.
• You can cook the beans, cover them, and keep them in the refrigerator before serving.
• Remove the seed of the tomato before cutting

Shorba Soup

(Original recipe makes 2 servings)

Ingredients

15 pieces cubed beef stew meat (you can also use chicken or lamb)1 small onion (Do not cut it to small pieces)
1/4 cup canned chickpeas
1/4 cup rice
1/2 tsp turmeric
Salt and black pepper to taste
2 tbsp dried dill
Lemon or lime slices

Directions:

Put meat and a small onion (I throw it away in the end of cooking) in the pot. Add enough water, cover, and let it cook for half an hour or until the meat is half-cooked.

If you are using dried chickpeas, you need to add them to the pot at the begging.

Add rice, chickpeas, salt, pepper and turmeric. Add water (if it needs more), and let it cook completely until the meat gets tender. Take out the onion and throw it away.
Add the dried dill in the end (10 minutes before the end). Serve with lemon slices.

My Notes:

• This soup is very simple and delicious 
• It is one of my first options to cook when somebody is sick and has cold