When I was planning out this series of parsha themed salads I had no problem coming up with a salad to tie to each parsha. This connection was easy – Fattoush Salad; a salad that is known as ‘bread salad’. How better to feature the challah of Sarah’s tent. As I started researching the salad and it’s origins my thought was to make the link between the challot Sarah made each week and the bread in the salad. I expected to be writing about how when Rebecca became Isaacs wife the clouds of glory that had hovered over Sarah and Avraham’s tents returned and how Rebecca’s challot rose especially well and stayed fresh and how her Shabbat candles stayed lit until the following week. As I read the parsha and then the history of the origins of the salad I found another hidden connection. The Fattoush salad is from Lebanon. Often tossed with pine nuts and seasoned with spices found in that region. Rebecca was Levan’s sister. Levan / Leban not really the connection I was looking for but … So often when reading parsha I find that something new is revealed and the parsha resonates with me in a fresh way. This week was no different. As you put the salad together and perhaps serve it at your Shabbat meal take a moment to think about the connections yet to be revealed and read the parsha with eyes ready to see something new.
Fattoush Salad in a Bowl of Bread
1 Five inch mini pie tin per person
Challah dough or Frozen dough defrosted (the equivalent of three large walnuts for each bowl)
Pre-heat oven to 350F. Using the olive oil and a pastry brush lightly oil the outside of the pie tins you will be using. Lay them upside down onto a sheet pan and set aside. Using the dough make a ball for each pie tin then pat the ball down making a six-inch round. Place the rounds over the bottoms of the pie tins. Brush the dough with olive oil and then sprinkle with herbs. Cover and let rise in a warm place for about 20 minutes. Bake in the oven for 15 to 20 minutes until the bowls are golden brown. Cool for a few minutes and then remove from the pie tins. Turn right side up and continue to cool. The inside of the bowls may be a bit moist. Fill with prepared salad and serve individually.
2 loves Pita
½ teaspoon Za’atar, more for later
Salt & Pepper
1 head Romaine Lettuce chopped
1 English / 5 Persian Cucumbers, chopped
5 Roma Tomatoes, chopped
5 Scallions, white & green parts chopped
5 Radishes, thinly sliced
1 cup Fresh Parsley, chopped
1 cup Fresh Cilantro, chopped
1 cup fresh Mint Leaves, Chopped
Toast the pita until it is hard but not browned. Heat 3 tablespoons of olive oil in a large pan. Break the pita into pieces and place the bread into the hot oil. Fry until brown and golden making sure to toss often. Remove the bread and drain on paper towels. In a large bowl combine the chopped vegetables and chopped herbs. Make the lime vinaigrette (recipe to follow). Toss the mixed vegetables with the vinaigrette. Scoop into the bread bowls for serving.
More Za’atar can be sprinkled on the salads. Additional herbs of your liking and garlic can also be added according to your taste.
½ cup Lime Juice
1/3 cup Olive Oil
Salt & Pepper
1 teaspoon Za’atar
¼ teaspoon Ground Cinnamon
Scant ¼ teaspoon Ground Allspice
Mix all of the ingredients together in a small bowl or measuring cup, pour over salad and toss.
Hi, I'm Chef Shoshana. I have been cooking as long as I can remember starting out in both of my grandmothers kitchens learning by observing and practice. Over the years I have cooked my way through all of life's moments; cooking for family, friends, and clients. For me cooking has always been an expression of caring and love. Each meal I prepare is a reflection of that. When I cook for a client I want them to feel as if the meal was made by a loved one especially for them. The blog section of my website is where you will find recipes & anecdotes from my daily experiences in the kitchen with both clients and family. I hope you enjoy!