The dish is originally from the Levantine region of the Middle East, which includes Lebanon and Syria, but has spread throughout the Middle East region as a popular mezedhe (meze dishes.) The recipe is very simple but versatile as you can omit or add various ingredients.
Ingredients:
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 2 to 4 cloves garlic, minced
- Salt & pepper to taste
- 2 cups shredded romaine lettuce
- 1 large or 2 small cucumbers, small dice
- 2 cups of fresh tomatoes, quartered in bite-size pieces
- 1/2 cup chopped parsley
- 1/4 cup chopped mint leaves
- 1 green pepper, diced
- 3 scallions, finely sliced
- 1 teaspoon sumac
- 2 pieces of pita bread toasted until golden brown, broken into pieces the size of a quarter
Optional Ingredients:
- Feta cheese
- Carrot
- Red pepper
- Black olive
- Pomegranate Arils
- Grilled Eggplant Chunks
Preparation:
In a large bowl, whisk together the first four ingredients. Add everything else and toss well. This keeps very well in the fridge and can be made ahead. Serve as a side salad, a meze plate accompaniment, or as a filling in a pita sandwich with some grilled vegetables and roast chicken or lamb. Delicious!
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