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Fattoush Salad
Roots

This dish, just like Israeli cuisine, is a composite of different cultural influences. Fattoush is a bread salad from Northern Lebanon and was a way for farmers to use whatever vegetables and herbs they had on hand which were in season as well as a way of using up leftover pita scraps. The base of the salad in this version uses labneh, an ancient soft cheese found across the Middle East. Its exact origin is unknown but the nomadic Bedouin tribes found that yoghurt, although more stable than milk, was not very portable so they strained it to get labneh, which they then dried to produce jameed - a hard ball of dehydrated cheese. The result was a perfect travelling snack that wouldn't spoil. Over the centuries labneh hasn't changed much since it's so perfectly suited to the region's climate. Zoe also serves this crunchy salad with a paste made from preserved lemons, an age-old technique and tradition that originated in North Africa and the Mediterranean. Then she tops it off with an ancient Egyptian spice and nut mix called dukkah which was created at the crossroads of a spice route bringing in eastern spices. The mix was used from the poorest peasants to the Pharaohs for seasoning the dense bread that was a key part of their diets at the time.

Techniques

Cheese making - Learn this basic form of cheese making by salting and acidulation. It is then hung and strained for a couple of days.

Preservation - Create a cured lemon paste and begin to understand different preservation techniques.

Dukkah - Derived from meaning "to pound" learn how to make this condiment that can be found across all markets in the middle east and how to time the roasting of each ingredient.

Ingredients
Serving Size
Serves: 4

Lemon Paste (pre-prep)

  • 2x high-quality fresh lemons – thicker skin is better, Italian Amalfi are the best.
  • rock salt
  • veg oil
  • olive oil

Fattoush Salad

  • 6 tomatoes (any variety that’s in the season), roughly cut
  • 5 baby Italian cucumber, roughly cut
  • 5 radishes, roughly cut
  • ½ red onion, thinly sliced
  • ½ cup roughly chopped greens: coriander + parsley + mint + spring onion + oregano leaves.
  • pita croutons (see below)
  • cured lemon paste (see above)
  • olive oil
  • sumac for sprinkling on top

Pita Croutons

  • day-old pita bread, torn into even chunks.
  • 1 clove of garlic, crushed
  • dried za'atar for sprinkling
  • salt
  • black pepper
  • olive oil

Dukkah

  • 50g pine nuts
  • 50g pistachio
  • 50g almonds
  • 50g cashew
  • 20g coriander seeds
  • 20g fennel seeds
  • 5g ground cardamon
  • 20g salt

Labneh

  • 500g full-fat Greek yogurt
  • 500g sheep’s milk yogurt
  • juice of 1 lemon
  • 1 tablespoon salt

Equipment
Utensils

1x large chopping board, 1x chef knife, 1x waste bowl, 1x jar, 1x rolling pin, 1x muslin cloth and string, 1x sieve, 1x whisk, 1x large bowl, 3x bowls, 1x frying pan, 1x food processor, 1x spatular

Pre-Preparation

There is preparation ahead of time to do for this dish. Follow steps 1-3 to prepare your lemon cure and cheese.

Cooking Method

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Zoe Tigner-Haus
's Notes

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Get Creative

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Allergens

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Zoe Tigner-Haus
My father is a big eater and as a child we used to have massive lunches at home. It was from him that I learnt a lot about seasoning.