There is a wonderful, traditional whole-grain bread here called markook.
Making markook is an art mastered by fewer and fewer people. Markook needs to be hand-tossed several times, stretched on a pillow and baked in a traditional oven oron a saj. It is paper-thin.
It is sold in middle-eastern groceries in the US where I have seen it called lavash bread.
If, like me, you like zaatar and croutons, this is for you:
Sprinkle some zaatar on markook; drizzle a few tablespoons of olive oil or brush on it; roll up the bread tightly and cut it in small slices (about 1/4 inches thick); bake the slices in a 350F oven on a parchment -lined baking sheet till crispy.
Let the zaatar croutons cool; toss in the salad and keep leftovers in a tin to eat as a snack or for another salad during the week.
This is a recipe I spotted in a wonderful magazine published in Beirut, called Femme (October 2010). I used some avocados I had plucked from a tree in Tyre.
- 1 Bunch of arugula
- 1 avocado
- 3 hard-boiled eggs
- 1 cup of tomatoes, diced
- a few olives
- one cup of zaatar croutons
Dressing: one clove of garlic, mashed and mixed with the juice of a lemon and a few tablespoons of olive oil.
NOTE: Zaatar is an herb mix that is extremely popular in Lebanon: it is made up of ground wild thyme, sumac, sesame seeds and salt. Middle-Eastern grocers sell it in the US and Canada as well as other countries all over the world. The best zaatar is handpicked, hand-dried and ground and mixed with the other spices according to taste.
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