Slata Mechouia: Tunisian Grilled Pepper Salad
The Salad That Isn’t Really a Salad Call it a salad and Western readers picture something raw and cold. Slata […]
Salad
Salad in Arabic cooking is not a side of leaves. It is chopped small and dressed sharply, or it is cooked down until it sits closer to a dip than a bowl of greens. Both kinds are here. Tabbouleh and fattoush belong to the first, parsley-heavy and lemon-heavy, built to cut through grilled meat and fried pastry. Zaalouk belongs to the second, a Moroccan cooked salad of eggplant and tomato reduced until jammy and eaten warm or cold with bread. What they share is acidity, and the fact that they improve after half an hour on the counter. Dress the raw ones close to the table, though, or the bread and herbs go limp.
Mediterranean Octopus Salad with Lemon and Garlic
Four Ingredients and One Decision There is almost nothing to this salad. Octopus, olive oil, lemon, garlic, parsley. It is
Easy Tabbouleh Recipe: Parsley First, Bulgur Second
Why This Easy Tabbouleh Recipe Belongs in Your Kitchen Think Middle Eastern cooking always means long ingredient lists and a
Zaalouk: Smoky Moroccan Eggplant Dip Cooked in One Pan
The Other Great Eggplant Dip If baba ghanoush is the eggplant dip everyone knows, zaalouk is the one Morocco keeps
Fattoush Salad: Crisp Pita, Sumac, and Yesterday’s Bread
Why Fattoush Deserves a Spot on Your Table Think Lebanese cooking demands special skills or a shopping trip across town?
