“Fattoush” and “Open Kibbeh” from “Jerusalem”

CBAMFattoush

This night featured two more winners from “Jerusalem.”

The first, on the top, is fattoush. It’s like a Middle Eastern version of panzanella, just with radishes and sumac, and pita bread rather than Italian bread. It’s a great salad to eat on a warm summer day, but given the liveliness of the sumac and the other vegetables, it also would be good in the dead of winter. A note of caution, though: this delicious salad takes A LOT of chopping to achieve. So before embarking on this, I’d recommend that you set aside some time to get all the vegetable prep finished.

You might think that sumac is hard to find, but in fact, they had it at my local Waitrose. Again, thank you Ottolenghi! However, I assumed that I needed some and so bought another jar of it, only to discover when I got home that I already had some. But after a month of cooking from this book, we’re almost finished with the first jar, so I’m guessing we’ll use the next one within the next couple of months.

The second, on the bottom, is open kibbeh. It’s a warming combination of minced lamb, bulger wheat and a wide variety of spices, with a tahini sauce on the top. It’s not really a combination I would think would work, but work it does. I think it’s the variety of flavours, brought to the party by the spices, that really make this something special. As a bonus, it’s not too much trouble to make. There are multiple steps, but it’s all very manageable.

All in all, another good night of eating from “Jerusalem.”

To make the fattoush, click through on this sentence to go to the recipe on the Telegraph website.

To make the Open Kibbeh, click through on this sentence to go to the recipe on the Guardian website.

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“Fattoush” and “Open Kibbeh” from “Jerusalem”

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