This salad of romaine lettuce and yogurt is served on Easter sunday in Aleppo, Syria (source: Mireille Doniguian, La Cuisine du Moyen-Orient). It needs to be prepared at the last minute, to keep the lettuce crispy.
INGREDIENTS: 4 to 6 servings
1 Romaine lettuce, washed and dried
1 pound yogurt
1 teaspoon garlic paste (garlic mashed with salt in a mortar)
1 teaspoon crumbled dried mint (optional)
1. Shred the lettuce fine. Place in a bowl. Mix the garlic paste with the yogurt. Pour the yogurt onto the salad and sprinkle with the mint if desired. Serve immediately.
NOTE: If the yogurt is too thick, add 1/4 cup of water to dilute it and make it pourable.
These Syrian folks are selling nuts, dried fruits and candy (malban) out of their car; not only did they allow me to photograph them, they insisted on offering my order (which I refused of course). Best golden raisins I have ever had.
Happy Easter 2014!
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