Comments on: israeli salad + pita chips

By: India

India — Fri, 21 Aug 2009 07:26:14 +0000

Israeli salad we called #Salat Katan’ in Israel meaing ‘littl salad’ and the most important feature is that everything should be finely chopped. We have it even for breakfast – it’s healthy and fresh. One pointer – once you have put your dressing on it, leftovers will wilt an go mushy so make your dressing and only use on what you will eat – unless of course you know that everyone will eat it up at that specific time. This sa;ad is brilliant with Hamin- we have it every Shabbat – look that up – Claudia is a good source – but do look for the Sepharadic version – This is good Eastern food – the Russians did not invent the Israeli salad. And should you prefer blander version of Hamin – then try the Ashkenazi version.

By: Jess-Dublin

Jess-Dublin — Mon, 15 Jun 2009 12:08:20 +0000

I know my coffee must not have kicked in yet, or at least that’s what I’ll blame my present thickness on, because I’m confused about the cutting instructions on the pita chips (which is a great idea and I plan to incorporate them as appetisers for my next party). The recipe calls for “6 large pitas, cut into eight wedges each, then each wedge split into two layers (for small chips) cut into six wedges and split (for large, scoopable chips)”. I’m ok until we get to splitting them into two layers, which I understand we’re only supposed to do if we want small chips, but how do you then get another six wedges out of…ah, coffee just kicked in. Those instructions come in pairs. Either 8 wedges and split, or 6 wedges and split. 8 for small, 6 for large. Split them regardless. I get it. Sorry I’m so slow! I’ll post this even though I’ve resolved the confusion now, just in case someone else’s brain is also slow to warm up.

By: lucie

lucie — Sat, 16 May 2009 08:09:40 +0000

I am a diabetic type one and just fell in love with thefatouche salad…it is very low carb and sooo healthy. In summer i could eat it three times a day. My tongue just dances due to all the falours that explodes in your mouth. mmmmm Lucie

By: Liz

Liz — Wed, 07 Jan 2009 00:02:05 +0000

Hey Megan (and others), here’s a tip from Israel to keep your Israeli salad from getting soggy — it’s the salt and the acidity that turns everything into a wet mess, so if you’re not going to eat the salad immediately after you make it, don’t mix in the tomatoes, lemon, or salt — put them each in a separate container, and then drain off the liquids and mix right before eating. Cheers!

By: Nancy

Nancy — Wed, 03 Dec 2008 20:35:28 +0000

THANK YOU!!!!! I can not even tell you how long it has been that I’ve been trying to search and find out what the red seasoning is in various mid eastern salads I’ve had. SUMAC!!!!! I can not wait to try your Israeli salad recipe!

By: NN

NN — Thu, 27 Nov 2008 16:47:49 +0000

The main defining features of Fattoush are the summac and the pitta bread (baked or even fried) but I’ve always found that getting the balance of flavours right to be tough (and of course a matter of personal taste). I doubt that it found its way to Israel via Russian immigrants (!) — far more likely through Sephardic Jews. I’m sure Claudia Roden has a recipe in one of her books somewhere. A couple of handfuls of pomegranate seeds can also add a nice touch.

By: chavi

chavi — Wed, 19 Nov 2008 06:47:09 +0000

Since I live in Israel, I consider myself the expert on Israeli salads. It’s taken a while for me to perfect it, but here it goes:
2 large tomatoes (or 4 plum)
4 israeli cucumbers (smaller and with less seeds – slightly large than pickling cukes)
1 small red onion
rind of a lemon
handful of fresh parsley, half a handful of fresh mint, chopped
lemon flavored olive oil
sea salt
za’atar

Cut the vegetables into tiny cubes (like the size of a dice). Toss with remaining ingredients and serve immediately. My daughter makes herself one every day and occasionally tosses crumbled bulgarian cheese on top.

By: Jazz

Jazz — Wed, 22 Oct 2008 04:39:57 +0000

Hi:)

This is actually not Israeli, it’s Palestinian and it’s called Fattoush. Brings back lots of homey memories! In Lebanon however, my hometown, we add green bell pepper, radish, shredded lettuce, and sometimes carrot to Fattoush and of course it is always garnished with either fried or toasted pita chips.

It looks amazing in your pictures though:)

By: BoBo Balinski

BoBo Balinski — Tue, 09 Sep 2008 06:01:45 +0000

Serve beside bowtie pasta cooked with a medium beet, grated, drain and add 1 1/2c. sweet peas .

By: deb

deb — Thu, 06 Mar 2008 22:23:09 +0000

Sumac is a dark red powder with sort of a sharp/sour taste. Za’atar is more of a spice blend with a range of stuff, but often thyme, oregano, marjoram, sesame seeds and salt. Some varieties, but not all, have sumac in them. Hope that helps.