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Palestinian Sailor’s Salad (Fatt Mallahi)


Category: Salad - (249)
Origin: Palestine
Source: AramcoWorld


This salad is common on a Ramadan table in the Gaza Strip. It is meant to utilize leftover salad components and day-old bread

Ingredients:
1 small round of day-old Arabic bread, toasted
½ t salt
3 hot green chili peppers, to taste
1 c fresh basil, torn and packed
4 green onions, finely chopped
2 Middle Eastern cucumbers or half a hothouse cucumber, finely chopped
3 medium tomatoes, finely chopped
¼ c tahini whisked well with 1 t dark sesame oil
Juice of 2 medium lemons
A few radishes, pitted green olives and pickled peppers
Preparation:
Break apart the toasted bread. Chop chili peppers, removing some of the membranes and seeds. In a mortar and pestle, pound the peppers along with the salt until soft. Add the basil and muddle to extract flavor. Add the green onions and crush well, followed by the cucumbers. Finally, stir in the tomatoes and mash up. Mix the entire salad to incorporate all ingredients. In a separate bowl, whisk the tahini with the lemon juice until emulsified. Right before serving, mix the tahini sauce and bread pieces into the salad. Transfer to a serving dish and flatten the top. Drizzle the surface generously with a good quality olive oil. Garnish with pitted green olives, pickled peppers, and radish slices.

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