There must be a million recipes for this…

Much as I love cookery books I often think that there is no definite and ‘proper’ way to cook or make so many dishes. Each family would be different – and even within families, even cooking really ordinary things there are different ways of doing it If I were making a meat sauce for pasta (I daren’t call it bolognese because I might be doing something which is incorrect!) I would use several onions cut up very finely, ditto celery and red pepper, garlic and several tins of tomatoes to go with the meat – plus herbs and seasoning and stock etc. My husband would use fewer onions, less celery and red pepper, and also carrots; he would chop the vegetables into chunks and would use less tomatoes than me, plus all the herbs, seasoning, stock etc.

I love Lebanese food, although I haven’t had any for a long time, and fattoush is always ordered, whatever else I am having! I have a recipe to make it at home, but I bet every household which makes it across Lebanon and all the other countries where it is a favourite makes it differently!

Here is my recipe…

Fattoush

• pitta bread or similar
• cucumber
• tomatoes
• spring onions
• red pepper
• parsley and mint
• rocket or peppery leaves
• garlic
• olive oil
• lemon juice

(I haven’t’ given quantities because I just use what I have to hand, and what I fancy!)

1. Slightly toast the pitta until it’s crispy but not rock hard
2. put the leaves in the salad bowl, torn to convenient sizes
3. combine all the vegetables – sliced finely, chopped, however you prefer them
4. add the finely chopped herbs, garlic, and seasoning if you like it, and mix in slightly
5. scatter on the toasted pitta and sprinkle with olive oil then lemon juice, or dress the salad first then scatter the pitta if you want it crispy

I like this just on its own as lunch, but it can be served with other things, especially grilled meat or halloumi.