Fattoush
Makes 6 to 8 servings
Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.
ingredients
Dressing:
4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons (or more) fresh lemon juice
2 tablespoons (or more)
pomegranate molasses
2 small garlic cloves, minced
1/2 teaspoon dried mint
3/4 cup extra-virgin olive oil
Kosher salt
Salad:
2 8″- diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/4 cup extra-virgin olive oil
Kosher salt
3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
6 scallions, thinly sliced
2 baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4″ strips
2 cups (loosely packed) flat-leaf parsley leaves
2 cups purslane leaves or additional 3/4″-strips romaine lettuce
1 cup fresh mint leaves
Ground sumac (optional)
Ingredient info:
Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets.
For dressing:
Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice and pomegranate molasses to taste, if desired.
For salad:
Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.
Labneh
Thick, tart and creamy, this yogurt-like cheese, when eaten with olive oil, pita bread and za’atar spice, makes a typical Middle Eastern breakfast.
INGREDIENTS
8 cups whole milk
1 cup plain yogurt
Kosher salt, to taste
Olive oil, for serving
INSTRUCTIONS
1. Bring milk to a boil in a 4-qt. nonreactive saucepan fitted with a deep-fry thermometer. Remove from heat and let cool until thermometer reads 118°. Transfer 1 cup milk to a bowl; whisk in yogurt until combined. Add yogurt mixture to saucepan and whisk until smooth; cover tightly with plastic wrap and let sit in a warm place (ideally 70°-75°) until thickened, 6-8 hours.
2. Line a fine-mesh strainer with 3 layers of cheesecloth; set over a bowl. Transfer yogurt to strainer; let drain at least 8 hours, or overnight. Transfer to a serving dish. Season with salt and drizzle with oil.
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