Principiante
Turkish
Menemen (Turkish Scrambled Eggs)
Fuente: Cocina casera
20 min2260 kcal
VegetarianoSin glutenHalal🌶️
Israeli Salad
Tomato and cucumber diced as small as patience allows, dressed with nothing but lemon, olive oil and salt — eaten at breakfast, and the fineness of the dice is the whole skill.
Fuente
Receta de Israeli street kitchens · 🏺 Tradicional · Pita filled standing up — the food of bus stations and market alleys, assembled fast from a row of open trays and eaten with both hands.
Israeli · the breakfast salad — An ownerless traditional dish, so no cook is credited. The cited article confirms the finely diced tomato, onion, cucumber and pepper construction and records that the salad is known in Hebrew as Arab salad and is eaten widely across the region. Both names are given here rather than only the English one. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 20 min🍽 4 porciones🔥 120 kcal🇮🇱 Israel
HalalKosherVeganoVegetarianoSin glutenSin lácteosSin frutos secos
Pasos
Quarter the tomatoes and scoop out the wet seed pockets. Keep only the firm flesh.
💡 Take the seeds out. They are what turns the bowl into a puddle within ten minutes.
Dice the tomato flesh and the cucumbers into 4 mm cubes. Take your time.
💡 Four millimetres. In Israel the size of the dice is how a salad is judged, and a sharp knife matters more than speed.
Rinse the chopped onion under cold water and pat it dry.
Combine everything with the parsley in a bowl.
Dress with the lemon, oil, salt and pepper only in the last minute before serving.
Serve immediately, alongside eggs, hummus, bread and cheese.
💡 Consejos
- In Hebrew it is usually called salat aravi — Arab salad — and the same chopped salad is eaten across the Levant under a dozen names.
- Dress it at the last second. Salted early, the vegetables give up their water and the salad collapses.
- It is a breakfast dish first. An Israeli hotel breakfast has three versions of it before you reach the eggs.
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