Hi Friends,
Here is a long promised Middle Eastern recipe. Most of the stuff I’ve tried making I don’t feel good enough at to not just completely copy someone else’s recipe. The thing I have been making a lot of is lemon bars this week. People bring us over lots of plates of food which all have to be returned full. People here seem to like lemon bars (and chocolate chip cookies) and I need any easy food to make to fill up the plates when I give them back.
My most exciting news of the week is that I’m off tomorrow with a bunch of people from work to visit Jerusalem and Bethlehem for two nights. I never really expected to go there, so it feels kind of surreal…
Since it’s rained there are wild flowers (weeds?) bursting out all over. I think that will only be more over there, where it’s further from the desert and there is a lot more rain fall.
Ok, the recipe.
Fattoush (Salad)
SERVES 6 -8
Ingredients
* 2 cucumbers
* 6 green onions
* 4 tomatoes
* salt (about 2 tsp)
* 3 pita bread, day old
* 1 head romaine lettuce
* 1 bunch fresh mint
* 1 bunch flat leaf parsley, roughly chopped
* 2/3 cup extra-virgin olive oil
* 1/2 cup lemon juice
* 1 teaspoon ground sumac (a sour middle eastern berry – in middle eastern grocery stores?)
* black pepper
* lemon wedge, for garnish
Directions
1. Whisk together the olive oil, lemon juice, sumac and black pepper. Set aside.
2. Dice the cucumbers, tomatoes and green onions and put them together in a bowl. Sprinkle with salt and allow to stand 10 minutes. (I use the oven for this)
3. Toast the bread until lightly browned then cool. Once cool enough to handle, break the bread up into 1 inch pieces set aside.
4. Chop the romaine lettuce, parsley and mint.
5. Pour off the juice from the tomatoes and cucumbers collected in the bottom of the bowl.
6. Mix in the lettuce, parsley, mint and lemon juice dressing.
7. Add the bread at the last minute and serve.
Only mix up what you think you will eat. The bread gets soggy and (I think) yucky if it sits in the salad overnight.