Fattoush is a salad. And this salad tastes like home. As a child I would finish the dinner on my plate and then finish the rest of this salad straight out of the serving bowl. I still serve it in the same old cracked bowl my Mama used to, which she handed down to me when my husband and I bought our first home.
It’s almost Christmas Day. But there is still time to make a wonderfully tasty gift for the special foodie in your life. This homemade organic gift will let your closest friends and family know just how much you love them and I can guarantee you that they will love to receive it.
Autumn is a great time of year for warm salads. It’s not very warm outside, but it’s also not too cold yet. Leafy summer salads don’t appeal, but neither does hot stews, so this salad is the perfect gateway between the seasons. This warm salad is especially autumnal with the beautiful green and purple cauliflower. I love roasted cauliflower, as you will have read in a previous post, as it reminds me of the exceptionally tasty, but not so healthy deep-fried cauliflower I grew up with in my Mama’s very Middle Eastern kitchen. Roasting gives you all the flavour and texture, but it supremely better for your health.
Zayt & Za’atar translates into English as Oil and Thyme. This is a simple and delicious combination of fruity silky oil and salty tangy herbs, and makes up the best part of a traditional Palestinian breakfast. It’s also great as a simple snack and makes perfect ‘ nibbles’ if you have friends over for a dinner party.
Labaneh is a wonderful strained yoghurt from the Middle East, popular as a breakfast and snack dish. It comes in a few different textures; creamy and smooth like a dip, thick and textured like a spread or hard and dry like a cheese. You can make all three varieties very easily at home and the only thing that differentiates them is the number of hours you strain the yogurt for (12 hours for the dip, 19 hours for the spread, 24 hours for the cheese).
Halloumi is growing in popularity in the UK and Europe. I remember when I was younger, you could only find it in speciality shops in the UK, or you’d have to make it yourself, so it was always a special treat to have it. Now you can find it nearly everywhere, and you can even get exceptional organic halloumi.