Friday, January 23, 2009


I caught the latest episode of 'Food Safari' the other day, which was all about Syrian food. One recipe in particular held my attention as we are in Barbecue and salads weather. Perhaps those in colder climes might like to file it away for their Summer season.

1 cup olive oil
2 pieces of Lebanese bread, quartered
500g grape tomatoes or small cherry tomatoes, halved
2 Lebanese cucumbers, finely chopped
1 1/2 cups loosely packed flat-leaf parsley, coarsely chopped
1 1/2 cups loosely packed mint leaves, coarsely chopped
1 red capsicum, seeded and finely chopped
4 radishes, halved and thinly sliced
4 green onions, thinly sliced
1 tbsp sumac
1/2 cup extra-virgin olive oil
2 tbsp lemon juice

  1. Heat olive oil in a large saucepan over medium heat and, when hot, add half the Lebanese bread and fry until golden, then drain on absorbent paper. Repeat with remaining bread.
  2. Combine tomatoes, cucumber, parsley, mint, capsicum, radishes and green onions in a large bowl and stir to combine. Coarsely break Lebanese bread, toss with vegetable mixture, then sprinkle over sumac, drizzle with extra-virgin olive oil and lemon juice and mix gently to combine. Serve immediately.
I haven't tried it yet but it's on the menu for next week.

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