Chef Abbas Kanso at Dusit Deli
‘Arayes and fattoush are simple, authentic and tasty Lebanese dishes. I’ve been eating them since I was a child, and they’re still two of my favourites. These recipes are healthy and simple to prepare.’
For the arayes
800g minced lamb shoulder with fat
50g tomato, finely chopped
30g onion, finely chopped
25g chilli paste
10g pine seeds
4 medium-sized pieces of Lebanese bread
120g bell peppers, diced
30g parsley leaves
50g finely sliced onion
4g sumac powder
Salt and white pepper to taste
For the fattoush
2 cups shredded romaine lettuce
1 large cucumber, diced
2 medium tomatoes, cubed
¼ cup chopped mint, no stems
1 green pepper, diced
3 radishes, sliced
1 bunch green onions, finely sliced
½ teasp sumac
2 pieces of Arabic bread
For the dressing
½ cup lemon juice
½ cup olive oil
2 cloves garlic, finely crushed
Salt to taste
1 To make the arayes, mix the minced lamb with the chopped tomato, onion, chilli paste, pine seeds, salt and white pepper.
2 Open the bread so it’s flat, then spread the meat onto it.
3 Place another piece of bread on top, place under the grill and chargrill until the meat is thoroughly cooked.
4 Cut into six equal pieces and arrange on a plate.
5 Mix the parsley with the sliced onion and sumac powder, and garnish the arayes with the mixture.
6 To make the fattoush salad, toast the Arabic bread until golden and crisp, and break into small pieces.
7 Place the other salad ingredients in a bowl and combine well.
8 Mix together the dressing ingredients, and pour over the salad.
9 Sprinkle the salad with toasted bread and serve.