Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Tuesday, December 14, 2010

A Different Kind of Story

I was asked by a Brazilian journalist, Olivia Fraga from  S. Paulo to participate in "a different kind of story. It's like a secret Santa, but the person can choose his/her friend, telling us why, and what the gift she/he would like to give.

Anayde Lima, a chef here in Sao Paulo who belongs to Slow Food Movement, has chosen Alice Waters. She really admires her work. And now, Alice Waters has chosen you, which made us very happy. So now it's your turn. It's very simple, indeed: you just tell me somebody (could be a chef you admire, related or not with Slow Food), what dish you would like to give, and why. I chose Paula Wolfert." We will need to have a photo of yours 'offering' the dish.

photo taken by Raymond Yazbeck
Lebanese Peasant Salad (Fattoush)

Fattoush is a peasant salad made with the produce of the harvest of a peasant’s land. The main ingredients always include a mixture of different fresh vegetables and herbs, flavored with sumac to give a tangy note with the addition of a simple dressing made of lemon juice and olive oil, often seasoned with crushed garlic. This salad makes use of stale bread which would alternatively be wasted.

1 head of lettuce
1 onion finely chopped
4 sprigs of green onion finely chopped
1 lbs (1/2 kilo) chopped cucumbers
2 lbs (1 kilo) chopped ripe tomatoes
A few pieces of chopped radish (optional)
1 chopped green pepper (optional)
1 bunch of fresh mint leaves roughly chopped
1 bunch of fresh flat leave parsley roughly chopped
1 bunch of fresh purslane (optional)

For the sauce:
1-2 cloves of garlic finely crushed
1/2 cup of freshly squeezed lemon juice
1 cup of olive oil
1 tablespoon of sumac
Salt to taste

For the bread:
Arabic bread also called Pita Bread (about two pieces)
Oil to fry (optional)

To fry the bread, break into small bite-size pieces. Deep-fry and leave to drain on a kitchen paper. You may simply toast the bread in the oven for a lighter taste. In a large mixing bowl, add all the ingredients together. Sprinkle with sumac. Cover with the bread. To prepare the salad dressing start by crushing the garlic in a mortar, add the lemon juice and the olive oil. Add salt to taste. Pour the dressing on the salad and mix thoroughly using your hands (this is the special twist that will make all the difference).


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