Salatat Baqduness wa Bassal
This salad is common throughout the eastern and southern Mediterranean from Turkey to Egypt. It is always laid on the bread on which grilled meat and poultry are served. In Turkey the salad is seasoned with only sumac; in Egypt, with lemon juice; and in Syria, Lebanon, and Israel it is seasoned with both. A chef friend of mine, Sami Tamimi, whose recipe this is, taught me to soak the sliced onions in boiling water for a few minutes before using. This softens them slightly and, more significantly, takes away some of the sharpness. Be sure to dry the onions well before adding the seasonings.
Ingredients
Makes 4 servings
Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry on paper towels. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if necessary and serve with barbecued meat.
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Reviews (1)
Back to TopI made this for a friend recently who said it tasted like summer in her Lebanese grandmother's kitchen. I plan to make it for my Christmas buffet.
homecookJD
Cleveland, Ohio
12/8/2009
