Historically, it’s a salad of cucumber, tomato, crispy bread, herbs, pomegranate molasses and sumac. We have now honoured the normal recipe, however we additionally like so as to add the very best herbs we have now.
SERVES 4-6
PREPARATION 15 MIN
COOKING 5 MIN
SKILL LEVEL EASY
By
Nadia Zerouali, Merijn Tol
Substances
4Lebanese cucumbers
8small tomatoes
sprigs of mint, oregano, tarragon, parsley, basil and dill
2–3little gem lettuces
3flatbreads, torn
olive oil
salt
sumac
100 ml(3½ fl oz) pomegranate molasses
1garlic clove, finely chopped
lemon juice
Prepare dinner’s notes
Oven temperatures are for standard; if utilizing fan-forced (convection), cut back the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are recent (until specified) and cups are calmly packed. | All greens are medium measurement and peeled, until specified. | All eggs are 55-60 g, until specified.
Directions
1. Halve the cucumbers lengthways and slice them on the diagonal. Reduce the tomatoes into quarters. Choose the leaves from the herbs and minimize the lettuce into strips.
2. Combine the torn flatbread with some oil, salt and a sprinkling of sumac and prepare dinner underneath the grill (broiler) till golden brown and crisp.
3. Combine the pomegranate molasses with 200 ml (7 fl oz) of olive oil, the garlic, 1 tablespoon sumac, some lemon juice and salt to style.
4. In a salad bowl, mix the greens and herbs together with your palms. Simply earlier than serving, add the bread, drizzle with the dressing and toss in order that the whole lot is good and coated. For a fast variation, merely sprinkle the salad with some olive oil, salt and pomegranate molasses.
Recipe and pictures from Souk Feasting on the Mezze Desk by Nadia Zerouali and Merijn Tol, Smith Road Books, RRP $49.99
