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Monday, May 4, 2015

Salat yerakot yisraeli (Israeli salad) (Jewish/Palestinian) (raw vegan)

Also known as an Israeli chopped salad, this classic fresh side is popular both in Israel and Palestine, despite their troubled political background. It's made with cucumbers, tomatoes and onion, cubed finely (in Israel, the smaller the cubes are, the higher the cook's reputation), and spiced with fresh parsley, lemon juice, olive oil and sumac powder. It's a delicious accompaniment to main courses from the region and so easy to make that it should be a go-to. :)

Last year: Bacon-corn hash (American).
Two years ago: Fennel and Camembert pocket pies in spelt pastry.
Three years ago: Turkey bites in Brie and walnut sauce with grapes.
Four years ago: Spaghetti with sesame oil, shiitake and chickenGnocchi with thyme-butter sauce and browned cauliflower (Italian) and Red wine baby shrimps with olive and tomato quinoa.

Ingredients (serves 2):

  • 2 medium tomatoes
  • 1 small cucumber
  • 1/2 of a white or red onion
  • 1 tablespoon lemon juice
  • 1 and 1/2 tablespoons extra virgin olive oil
  • 1-2 tablespoons finely chopped parsley
  • black pepper to taste
  • 1/2 teaspoon sumac powder

Chop the vegetables into fine cubes, then mix with the rest of the ingredients. Allow the salad to rest for at least 10 minutes before serving, for the flavors to blend in. Decorate with extra sumac, if you'd like.
It's done, dig in! :)

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