Levantine cuisine covers a large area of the Eastern Mediterranean: Cyprus, Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey.
(Arabic) فتوش
(Hebrew) פאטוש
/fattoush/
şişko salatası (Turkish)
/sheesh-ko sa-la-taseh/
"fat salad"
essentially a "bread salad"
serves 4
Preheat the oven to 350F (175C)
1 organic each: yellow or red bell pepper, cucumber, bunch of spring onions or 1/2 a red onion, and zucchini
5 organic tomatoes
each chopped or dry: parsley and mint
2 Tbs. (30 ml) fresh or 1 Tbs. (15 ml) dry coriander
crushed organic garlic cloves
5 Tbs. (75 ml) olive oil
juice of 2 organic lemons
2 pita breads or a gluten-free bread
sumac to taste [substitute for 2 Tbs./30 ml: (mix) 1 organic lemon zest, 1 Tbs. (15 ml) black pepper and 1 tsp. (5 ml) sea salt]
A. Salad:
واحد /waaHid/ 1. Chop the cucumber, tomatoes, zucchini and mix in a bowl.
(a) Trip and slice the spring onions.
(b) Chop the red onion.
اثنين /ithnaan/ 2. Add to the cucumber mixture.
ثلاثة /thalaatha/ 3. Add parsley, mint, and coriander.
B. Dressing:
אחד /aaKhaat/ 1. Mix the garlic, oil, and lemon juice.
שתיים /shtaayim/ 2. Pour over the salad.
שְׁלוֹשָׁה /shaalosh/ 3. Toss.
C. Pitta bread:
bir /beer/ 1. Brush the bread on both sides with oil.
iki /eekee/ 2. Sprinkle with sumac.
üç /uch/ 3. Toast until crisp, 15 minutes.
D. Serve either
- alongside the salad
- crush it in your hand and then sprinkle over the salad
!استمتع بوجبتك
/istemti' bi wajbetik/
Enjoy your meal
בתאבון
/odedee/
Enjoy your meal
Afiyet olsun!
Bon appétit
