Cooking the Middle Eastern Way by Alison Behnke
Author:Alison Behnke
Language: eng
Format: azw3, epub, mobi
Tags: Cooking & Food, Juvenile Nonfiction, People & Places, Middle East
ISBN: 9780822532880
Publisher: Lerner Publications
Published: 2005-01-01T09:48:23.290000+00:00
fast of Lent before Easter.
35
Peasant Salad/ Fattoush (Lebanon) A favorite in Lebanon and throughout the Middle East, fattoush is quick, simple, and fresh.
Although some recipes call for the pita bread to be fried, this version uses broiled pita instead for a lighter dish.
Dressing:
1. To make dressing, crush garlic clove with a garlic press or the back of a
1 clove garlic
spoon. In a small bowl, combine
ø tsp. salt
garlic and salt and stir to form a
paste. Add lemon juice and olive
juice of 2 lemons (about 6 tbsp.)
oil, mix well, and set aside.
â c. olive oil
2. Turn broiler on to medium heat.
Place pitas on a cookie sheet and
place under the broiler. Toast each
Salad:
side for 3 to 5 minutes, or until
crisp and lightly browned. (If you
2 pieces of stale pita bread
donât have a broiler, cut pitas in half
1 tbsp. water
and toast in a regular toaster.) Break
pitas into bite-sized pieces and
1 cucumber, peeled and chopped
sprinkle with 1 tbsp. water.
1 tomato, chopped
3. In a large bowl, toss remaining
1 green pepper, seeded and
ingredients with pita. Sprinkle with
chopped
dressing, toss again, and serve
immediately.*
3 green onions, finely chopped
ø tsp. pepper
Preparation time: 15 to 20 minutes
Serves 4 to 6
Â¥ c. chopped fresh parsley
ø c. chopped fresh mint
1 c. finely chopped fresh spinach,
*For a simple twist on fattoush, add
2 tbsp. crumbled feta cheese to the
washed well under cold water
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