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Home » Dinner Salads

Middle Eastern Salad with Zucchini Flowers & Labneh

Made by Anastasia Papapetros - Serves 6 Filed Under: Dinner Salads, Gourmet Salads, Salad Index, Summer Salads, Vegetarian

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This Middle Eastern Salad has a profusion of flavours and textures, a great standalone meal or ideal to serve as an elegant side at your next dinner party or as part of a mezze platter.

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An aerial view of Middle Eastern Salad on a patterned plate with a bowl of Dukkah and a bottle of oil on the side.

Middle Eastern Dukkah adds a ton of aromatic flavours to this textural salad - the crunch of the fried zucchini flowers, the crispness of zucchini ribbon and the creaminess of the labneh are a marvellous combination.

IN THIS POST: HOW TO MAKE THE BEST MIDDLE EASTERN SALAD!
 [hide]
  • You Will Need
  • 💡Top Tips
  • How to Make It With Step-by-Step Instructions
  •  🍽 Serving Suggestions
  • 🤔Tips and Questions (FAQs)
  • More Middle Eastern Salads to Try!
  • Recipe Card
A close-up of Middle Eastern Zucchini Salad.

You Will Need

Labelled ingredients needed to make a Middle Eastern Salad.

💡Top Tips

  • Definitely use the rice flour in your batter as this is a key element for a crispy batter.
  • Make sure your batter is ice cold, make it at least 20-30 minutes in advance and keep it chilled in your fridge.
  • Make sure that you dust your flowers in rice flour before you coat them in the batter as this will ensure that the batter sticks.
  • Season the zucchini ribbons with salt, toss let stand for 5-10 minutes, pat dry and strain well. This allows the excess water to drain off and allows the lemony flavours to be absorbed into the ribbons.
  • You can make the zucchini ribbons and prepare the labneh first, fry your flowers, keep them separate, and add to the platter just before serving to stay crisp.

How to Make It With Step-by-Step Instructions

Step 1 - Start With the Batter

In a mixing bowl, add 1 cup of plain flour, 1 cup of rice flour, the sesame seeds and a pinch of salt.

Add enough cold beer to the flour, while whisking until the batter is the consistency of runny cream and chill in the fridge for 30 minutes.

Batter ingredients in a glass bowl.
ADD BATTER INGREDIENTS TO BOWL
Hands pouring bear into dry batter ingredients.
SLOWLY POUR OVER YOUR ICE COLD BEER
Mixing beer batter with a whisk in a glass bowl.
MIX UNTIL WELL COMBINED
A finger that testing beer batter for readiness over a glass bow.
TEST THE CONSISTENCY OF YOUR BATTER

Step 2 - Make Your Salad

While your batter is chilling, wash the zucchini, cut off the tops and ends then cut into ribbons with a Y-peeler or vegetable peeler. 

In a mixing bowl place, the zucchini ribbons season with some salt and let stand 5-10 minutes, then pat dry and discard the excess water. For a crunchy version you can omit this step.

Add the olive oil, lemon juice and 1 tablespoon of the pistachio Dukkah, season with salt and pepper, taste and adjust seasonings according to your liking.

Cutting zucchini into ribbons with a peeler.
CUT YOUR ZUCCHINI INTO RIBBONS
A plate ful of salted zucchini ribbons.
PLACE IN A BOWL WITH SALT
Zucchini ribbons in a bowl.
LET STAND FOR 5-10 MINUTES
Salted zucchini ribbons on a plate being patted down with a paper towel.
PAT DRY WITH A TOWEL
19-ADDING-DUKKAH, LEMON JUICE & OIL-TO-RIBBONS-CLOSEUP
ADD DUKKAH, LEMON JUICE AND OIL
Mixing zucchini ribbons with seasonings in a white bowl with tongs.
MIX UNTIL WELL COMBINED

Step 3 - Prepare the Zucchini Flowers

I take the opportunity to use up all the wilted and closed-up zucchini flowers that I have and fry them for this salad, and save the good ones for stuffing, but just use what you have.

Cut off the stems and spiny leaves then gently cut them open and remove the stamen/pistil but keep them in one piece.

Zucchini ribbons on a wooden board with stamen exposed.
GENTLY EXPOSE STAMEN/PISTIL
Hands removing the stamen from zucchini flowers.
CUT THE STAMEN/PISTIL

Step 4 - Fry Your flowers

Heat the oil in a heavy-bottomed deep frypan until hot. You can test this by dropping in a drop of batter and if it sizzles immediately your oil is hot enough.

Sprinkle some rice flour into a shallow bowl and coat the zucchini flowers with the flour, then dip them into the batter until lightly coated, allowing the excess batter to drip-off. 

Lower the zucchini flowers into the hot oil in batches. Fry until crisp and golden brown for approximately 3-4 minutes.

Remove from the oil using a slotted spoon and set aside to drain on a plate with a few layers of kitchen paper to absorb the oil. Repeat with all of the zucchini flowers.

Dredging prepared zucchini flowers in rice flour.
COAT YOUR BLOSSOMS IN RICE FLOUR
Dredged Zucchini flowers on a plate.
PLACE ON A PLATE
Dipping dredged zucchini flowers into Batter with tongs.
COAT YOUR BLOSSOMS IN BATTER
Testing hot oil with a drop of batter.
TEST YOUR OIL TO SEE IF IT IS HOT
Dropping battered zucchini flowers into hot oil with tongs.
GENTLY ADD THEM TO HOT OIL ONE AT A TIME
Battered zucchini flowers frying in hot oil.
PLACE BATTERED BLOSSOMS IN HOT OIL
Turning golden zucchini flowers over to cook on both sides.
FRY UNTIL GOLDEN AND CRISP
Fried zucchini flowers sitting on paper towels to drain.
PLACE ON PAPER TOWELS TO DRAIN

Step 5 - Assemble Your Middle Eastern Salad

Smear the labneh on one side of a large platter and scatter one tablespoon of the Dukkah on top.

Arrange the zucchini ribbon salad on the other side of the platter but don't add the dressing, put it in a small jug to serve on the side instead.

Place the fried zucchini flowers in the middle, then scatter the remaining Dukkah on top of the salad.

Serve the salad immediately with the dressing in a small jug on the side.

Smearing labneh on a black patterned plate and sprinkling with dukkah.
SMEAR THE LABNEH ON ONE SIDE OF PLATTER & ADD THE UKKAH
Add dressed zucchini ribbons on a black patterned plate with labneh and dukkah.
ADD THE ZUCCHINI RIBBON SALAD WITHOUT DRESSING
Middle Eastern Salad on a patterned plate with a bowl of Dukkah and a bottle of oil on the side.
MIDDLE EASTERN SALAD

 🍽 Serving Suggestions

This incredibly tasty salad is perfect for a girly lunch or served as part of an elaborate buffet.

We served ours at a Middle Eastern-style buffet dinner, alongside some kofta, kebabs, pita bread and dips. And we have also served it as part of an elegant dinner with pomegranate chicken.

🤔Tips and Questions (FAQs)

1. What Is Labneh & Where Do I Find It?l

Labneh is a type of soft cheese made from strained yoghurt that has been part of Middle Eastern cuisines for thousands of years and is used as a good source of protein.

It is light and refreshing with a creamy texture, it is versatile and delicious and usually eaten as you would any mezze spread such as hummus - as a dip for pita or falafel, as a spread on pita with a sprinkle of za'atar or in a Turkish bread sandwich with vegetables or meat for a fast lunch.

You will find Labneh in the chiller section of your supermarket or at any Middle Eastern speciality store or it is so simple that you could try to make Labneh at home.

2. Can I Use Regular Yogurt Instead of Labneh for the Salad?

While labneh adds a distinct tanginess and creaminess to the salad, you can substitute it with Greek yogurt if labneh is not readily available.

For a thicker consistency similar to labneh, strain the Greek yogurt in a cheesecloth or fine mesh strainer for a few hours in the refrigerator before using it.

3. What Can I Do With the Leftover Batter?

Don't throw your leftover batter away, I always use it the next day and make some zucchini fritters.

Add 2 eggs to your batter and whisk then add 2 cups of grated zucchini, ¼ cup crumbled feta, 1 tablespoon chopped soft herbs such as dill, mint or basil, season and mix everything together.

Then take tablespoons of the mix and fry them in hot oil until golden and crisp - just so scrumptious!

4. Adjustments for Vegans, Vegetarians and Gluten-Free Diets.

To make this Middle Eastern Salad vegan and vegetarian you would need to swap the labneh for a plant-based yoghurt and strain it for a thicker consistency as explained in question two on yoghurt.

For a gluten-free option, swap the flour for a gluten-free alternative like rice flour or chickpea flour to make the batter and coat the zucchini slices before frying. These flours will provide a similar crispy texture without containing gluten.

5. Can I Make the Salad in Advance for a Party or Gathering?

While the zucchini ribbons and labneh can be prepared in advance, it's best to fry the zucchini slices closer to serving time to retain their crispiness.

Assemble the salad just before serving for the freshest experience.

More Middle Eastern Salads to Try!

Shaved fennel salad on a dark grey plate.
SHAVED FENNEL & DUKKAH SALAD
KALE FATOUSH SALAD LANDSCAPE
KALE FATTOUSH SALAD

Recipe Card

Middle Eastern Salad on a patterned plate with a bowl of Dukkah and a bottle of oil on the side.

Middle Eastern Salad with Zucchini Flowers and Labneh

This middle eastern salad has a profusion of flavours and textures, a great standalone meal or perfect to serve as an elegant side at your next dinner party.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 45 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Middle Eastern
Keyword: Advanced
Difficulty: Capable Cooks
Diet: Vegan, Vegetarian,
Servings: 6 as a side
Calories: 433kcal
Author: Anastasia Papapetros
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Equipment
  • Y-Peeler
  • Deep fryer or deep frypan
Ingredients
For the salad…
  • 6 small green zucchini (courgette) (approximately 350 grams / 12.35 ounces)
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice, fresh
  • 1 cup labneh (approximately 250 grams / 8.8 ounces)
  • 2 tablespoons pistachio dukkah
For the zucchini flowers…
  • 16 zucchini (courgette, squash, pumpkin) flowers
  • 1 can beer, very cold (375 ml / 12 fl oz can)
  • 1 cup plain flour
  • 1 cup rice flour, finely ground (plus more for dredging) (available from Coles or Woolworths or Walmarts)*
  • 2 tablespoons sesame seeds
  • Sea Salt
  • Oil for frying
Metric - Imperial
Instructions
  • In a mixing bowl, add 1 cup of plain flour, 1 cup of rice flour, sesame seeds and a pinch of salt.
    1 cup plain flour, 1 cup rice flour, finely ground (plus more for dredging), Sea Salt
  • Add enough cold beer to the flour, while whisking until the batter is the consistency of runny cream and chill in the fridge for 30 minutes.
    1 can beer, very cold
  • Meanwhile, wash and trim your zucchini and cut into ribbons with a with a y-peeler or vegetable peeler
    6 small green zucchini (courgette)
  • In a mixing bowl place, the zucchini ribbons season with some salt and let stand 5-10 minutes, then pat dry and discard the excess water. Omit this step you prefer it crunchy.
  • Add the olive oil, lemon juice and 1 tablespoon of the pistachio dukkah, season with salt and pepper, taste and adjust seasonings according to your taste.
    4 tablespoons olive oil, 2 tablespoons lemon juice, fresh
  • Cut off the stems and spiny leaves from your flowers, then gently cut them open and remove the stamen/pistil but keep them in one piece.
    16 zucchini (courgette, squash, pumpkin) flowers
  • Heat the oil in a heavy-bottomed deep frypan until hot. You can test this by dropping in a drop of batter and if it sizzles immediately your oil is hot enough.
    Oil for frying
  • Sprinkle some rice flour into a shallow bowl and coat the zucchini flowers with the flour, then dip them into the batter until lightly coated, allowing the excess batter to drip-off.
    1 cup rice flour, finely ground (plus more for dredging)
  • Lower the zucchini flowers into the hot oil in batches. Fry until crisp and golden brown for approximately 3-4 minutes.
  • Remove from the oil using a slotted spoon and set aside to drain on a plate with a few layers of kitchen paper to absorb the oil. Repeat with all of the zucchini flowers.
  • Smear the labneh on one side of a large platter and scatter one tablespoon of the Dukkah on top.
    1 cup labneh, 2 tablespoons pistachio dukkah
  • Arrange the zucchini ribbon salad on the other side of the platter but don't add the dressing, put it in a small jug to serve on the side instead.
  • Place the fried zucchini flowers in the middle, then scatter the remaining Dukkah on top of the salad
  • Serve the salad immediately with the dressing on the side.

Video

Notes

  • If you are unable to find rice flour use 1 ½ cups plain flour and ½ cup cornflour. But the rice flour will make your batter nice and crispy.
  • You will need some additional rice flour to coat the zucchini flowers before dipping into the batter. 
 
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 433kcal | Carbohydrates: 44g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 366mg | Fiber: 3g | Sugar: 4g | Vitamin A: 232IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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