cookbooks

Palestine Salad. Recipe

Palestinian cuisine is a rich tapestry of flavors and influences from various cultures and regions. One such dish that showcases the vibrant flavors and fresh produce of Palestine is the Palestine Salad. This refreshing salad not only delights the taste buds but also provides a wholesome and healthy meal option.

Jerusalem artichoke, also known as sunchoke, is the star ingredient of this salad. Though its name suggests otherwise, Jerusalem artichoke is not actually an artichoke but a tuber vegetable. It has a subtly sweet and nutty flavor, similar to that of an artichoke heart, and adds a unique taste and texture to the salad.

To prepare the Palestine Salad, start by taking a dozen fine Jerusalem artichokes and washing them thoroughly to remove any dirt or impurities. Boil the artichokes in a pot of water until they become tender. You can test their tenderness by inserting a knife or fork into the tubers; they should easily slide off without any resistance.

Once the artichokes are cooked, carefully strain off the water and allow them to cool down. Once they are at room temperature, cut the artichokes into quarters. This step allows for better absorption of the salad dressing and enhances the overall presentation of the dish.

For the salad dressing, prepare a fine mixture that complements the delicate flavors of the artichokes. You can create a classic vinaigrette dressing by whisking together olive oil, lemon juice, salt, and freshly ground black pepper. Alternatively, you can experiment with other dressings such as a citrus-based dressing with orange juice and honey or a yogurt and tahini dressing for a creamy twist.

Allow the quartered artichokes to marinate in the salad dressing for at least half an hour before serving. This marinating time allows the flavors to meld together and enhances the taste and texture of the dish.

When ready to serve, transfer the artichokes onto a serving platter and generously pour over the salad mixture, making sure each artichoke piece is well-coated. Garnish the salad with fresh herbs like parsley, mint, or basil to add a delightful aroma and visual appeal. You can also sprinkle some toasted pine nuts or slivered almonds for an extra crunch.

Palestine Salad is not only a delicious and refreshing dish, but it also has the advantage of being extremely wholesome. Jerusalem artichokes are a good source of dietary fiber, vitamins, and minerals, making this salad a nutritious and satisfying option.

Fun Fact: Despite its name, Jerusalem artichokes have no relation to Jerusalem or the Middle East. The name "Jerusalem" is believed to be a corruption of the Italian word "girasole," which means "sunflower." The plant is native to North America and was introduced to Europe by French explorers.

Similar to the Palestine Salad, there are several other Middle Eastern salads that showcase the region's bountiful produce and culinary traditions. One such example is the Fattoush salad, a Lebanese salad made with a medley of fresh vegetables like cucumbers, tomatoes, radishes, and lettuce, tossed with crispy pieces of toasted pita bread and a flavorful sumac dressing.

Tabbouleh, another well-known Middle Eastern salad, features whole grain bulgur wheat mixed with abundant amounts of parsley, tomatoes, green onions, and mint. The combination of fresh herbs and tangy lemon dressing makes it a refreshing and healthy choice.

Lastly, the Greek salad, also known as Horiatiki, shares similarities with the Palestine Salad as it incorporates vibrant vegetables like tomatoes, cucumbers, red onions, and bell peppers. It is traditionally dressed with extra virgin olive oil, red wine vinegar, and topped with feta cheese and Kalamata olives.

These salads, including the Palestine Salad, highlight the importance of fresh ingredients, simple preparation methods, and a harmonious blending of flavors, which are all hallmarks of Middle Eastern cuisine. So, why not indulge in these refreshing and wholesome dishes that celebrate the beauty of the region's produce?

Vote

1
2
3
4
5

Viewed 2537 times.


Other Recipes from Vegetables And Sundries.

Vegetables And Sundries.
Mashed Potatoes.
Potato Wall, Or Edging.
Potatoe Shavings.
Stewed Spinach.
Peas Stewed With Oil.
Cucumber Mango.
Cabbage And Rice.
Palestine Salad.
A Spring Dish.
Some Prefer The Eggs Poached.
Carrots Au Beurre.
Puree Of Vegetables.
Jerusalem Artichokes Fried.
Stewed Red Cabbage.
Mushrooms Au Naturel.
Dry Tomato Soup.
Devilled Biscuits.
Savoury Eggs.
Savoury Cheese Cakes.
Scalloped Eggs.
Maccaroni And Cheese.
Chorisa Omelette.
Ramakins.
Rissoles.