While kebabs, lamp chops, pork chops and chicken skewers might spring to mind when you think of a barbecue, whole small onions, tomatoes and chilli peppers can also be used. If you're looking for the best way to manage a barbecue, Fadi Kattan suggests starting off with things like sujuk sausages (spicy, dry fermented sausages), then move to chicken, lamb, and vegetables. This tomato salad is the ideal accompaniment to whatever you have on the barbecue.
Ingredients
- 700 g / ½ pound ripe tomatoes
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons dried zaatar leaves, chopped
- ½ teaspoon coarse sea salt
- 2 tablespoons fresh spearmint leaves, chopped
- 1 tablespoon peppermint leaves, chopped
- Juice of 1 lemon
- 1 tablespoon crumbled laban jameed
Method
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Prepare a gas or charcoal fire in the barbecue to be flaming hot.
- In a bowl, toss the tomatoes with the olive oil, zaatar leaves, and salt. Place the tomatoes directly on the barbecue grill. Reserve the oil remaining in the bowl.
- Turn the tomatoes on the grill, until they are nicely charred on all sides; this should take about 3 minutes. Move the tomatoes to the higher shelf of the barbecue or to the side of the barbecue away from the direct heat if a shelf isn't available. Cook for another 2 to 3 minutes, until cooked through without charring more. Remove from the heat.
- Add both types of mint to the flavoured oil that remains in the bowl. Add the lemon juice and mix well.
- Cut the cooked tomatoes into quarters with a very sharp knife so they're not damaged or squashed and transfer to a serving dish. Drizzle the herbed oil on top.
- Sprinkle the laban jameed on top to finish.
Taken from Bethlehem: A Celebration of Palestinian Food by Fadi Kattan, available now
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
-
The ‘menopause gold rush’Under the Radar Women vulnerable to misinformation and marketing of ‘unregulated’ products
-
Voting Rights Act: SCOTUS’s pivotal decisionFeature A Supreme Court ruling against the Voting Rights Act could allow Republicans to redraw districts and solidify control of the House
-
No Kings rally: What did it achieve?Feature The latest ‘No Kings’ march has become the largest protest in U.S. history
-
8 of the best horror comedy films of all timeThe Week Recommends From parodies to ‘requels,’ these movies will make you laugh and scream at the same time
-
Roasted squash and apple soup recipeThe Week Recommends Autumnal soup is full of warming and hearty flavours
-
The 5 best TV shows about the mobThe Week Recommends From the show that launched TV’s golden age to a Batman spin-off, viewers can’t get enough of these magnificent mobsters
-
6 well-crafted log homesFeature Featuring a floor-to-ceiling rock fireplace in Montana and a Tulikivi stove in New York
-
Dry skin, begone! 8 products to keep your skin supple while traveling.The Week Recommends Say goodbye to dry and hello to hydration
-
Film reviews: A House of Dynamite, After the Hunt, and It Was Just an AccidentFeature A nuclear missile bears down on a U.S. city, a sexual misconduct allegation rocks an elite university campus, and a victim of government terror pursues vengeance
-
Book reviews: ‘Gertrude Stein: An Afterlife’ and ‘Make Me Commissioner: I Know What’s Wrong With Baseball and How to Fix It’Feature Gertrude Stein’s untold story and Jane Leavy’s playbook on how to save baseball
-
Rachel Ruysch: Nature Into ArtFeature Museum of Fine Arts, Boston, through Dec. 7
