I am not sure if what I go through is shared by many people or humanity at large, but every year it is the same thing: in the heat of summer, I wish it could be cooler. In the dead of winter, I am longing for summer!
I can’t think of anything more pleasurable than swimming in a clean, blue pool (empty of screaming children). Hurry, summer! I am tired of wearing three layers of clothing!
The following dish is prominent on Lebanese tables; it is offered at every beach and small café and restaurant and is part of themezzemenu. I love it because it is made from fresh potatoes and does not have that starchy, bland, cardboard-taste of mass-produced french fries sold at fast-food joints. Your order of fries will come with ketchup but I prefer the traditional tarator sauce.
Tarator is our Lebanese mayo. Very simple to make, it consists of tahini, garlic, lemon juice and water. It is used to dress all manners of boiled vegetables, from cauliflower to chard stems. It is tangy and smooth with a pronounced tahini flavor.
- Take one or more potatoes and sweet potatoes if you wish. Scrub and cut in sticks. Spread on a cookie sheet and douse in olive oil. Bake at 375F until cooked.
- Flip once or twice to roast evenly. Sprinkle with sea salt and serve.
- 1/2 cup of tahini
- 1/2 cup of water
- juice of one lemon
- 3 (or more, to taste) cloves of garlic, mashed with dash of salt in a mortar.
- 2 tablespoons of chopped parsley
- Mash the garlic and salt in a mortar.
- Add the tahini and stir to mix evenly.
- Add the lemon juice gradually then the water.
- Taste and adjust seasoning. Serve. (sauce can be kept in the fridge for a few days)
- If you wish, add the chopped parsley right before serving.
Sources: The secret life of food by Clare Crespo & Lebanese cuisine by Anissa Helou
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