Romaine salad with yogurt dressing
April 20, 2014 • Category: Salads
This salad of romaine lettuce and yogurt is served on Easter sunday in Aleppo, Syria (source: Mireille Doniguian, La Cuisine du Moyen-Orient). It needs to be prepared at the last minute, to keep the lettuce crispy.
INGREDIENTS: 4 to 6 servings
1 Romaine lettuce, washed and dried
1 pound yogurt
1 teaspoon garlic paste (garlic mashed with salt in a mortar)
1 teaspoon crumbled dried mint (optional)
1. Shred the lettuce fine. Place in a bowl. Mix the garlic paste with the yogurt. Pour the yogurt onto the salad and sprinkle with the mint if desired. Serve immediately.
NOTE: If the yogurt is too thick, add 1/4 cup of water to dilute it and make it pourable.
These Syrian folks are selling nuts, dried fruits and candy (malban) out of their car; not only did they allow me to photograph them, they insisted on offering my order (which I refused of course). Best golden raisins I have ever had.
Happy Easter 2014!
Comments
5 Comments • Comments Feed
Ozlem's Turkish Tabl says:
Delicious Joumana, mint, yoghurt and garlic really complement one another. We have a similar dip, more on the yoghurt side than the lettuce. Loved the photo of Syrian folks selling dried nuts and their generosity.
On April 20, 2014 at 11:51 am
Rosa says:
Fresh and scrumptious!
Happy Easter.
Cheers,
Rosa
On April 20, 2014 at 12:01 pm
Susan says:
I love a simple salad made of crisp. crunchy romaine. The yogurt and garlic dressing sound wonderful together. Love the photo of the vendors and those beautiful dried nuts and fruits.
On April 21, 2014 at 1:35 pm
Gabi says:
Looks delicious. I’m so looking forward to the next weeks when the fresh spring vegetables start to appear. Happy Easter, Joumana. And my special thoughts to the Syrian people. May their situation become better soon.
On April 21, 2014 at 3:54 pm