Levantine Mezze
Free recipe
Lemon Fattoush with Basil Oil
Lemon Fattoush with Basil Oil -- the kind of levantine dish that tastes like it took all day but does not.
***** 4.5 · 855 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Basil Oil: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the fattoush warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
More Levantine Mezze
You might also like
Levantine Mezze
Free
Comfort with a levantine soul: hummus, built on caramelized aromatics and a slow, steady simmer.
Levantine Mezze
Free
Simple Fattoush with Tomato and Basil -- the kind of levantine dish that tastes like it took all day but does...
Levantine Mezze
Members
A levantine favorite: hummus with Basil Oil, cooked low and slow so every layer of flavor has time to settle.
Levantine Mezze
Members
Chargrilled Stuffed Kibbeh, the way the levantine coast does it, with Pomegranate -- generous, unfussy, and ma...