Palestinian Labneh and Makdous salad with pomegranate balsamic vinaigrette

 

The salad is really simple, greens, labneh, makdous and dressing. 

Muwasem Labneh

Traditional for Palestinian cuisine, thick and salty cheese made of strained yogurt and dipped in oil.

Makdous (also called magdoos) is one of the staples in the Levantine * pantry. Simply put, it is tiny stuffed eggplants that are pickled and preserved in olive oil.

The greens are simply a handful of mixed greens. I suggest mint, Baby Red Romaine Lettuce, Baby Red Oakleaf Lettuce, Baby Redleaf Lettuce, Lolla Rosa, Tango, Mizuna, Baby Green Chard, Arugula, Baby Red Chard, Baby Green Oakleaf Lettuce, Tatsoi, Baby Greenleaf Lettuce or a combination of some of these.

Pomegranate balsamic salad dressing

Juice of one lemon (about 1/4 cup)
1/4 cup olive oil
1/4 cup or 4 tablespoons balsamic vinegar
1/4 cup or 4 tablespoons pomegranate molasses
1 clove of garlic, minced
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
black pepper, to taste

Prepare the dressing

Add all the ingredients to a jar, close the lid and give it a good shake.Set aside

Place the salad greens in a bowl, add the salad dressing and toss to coat

Arrange the greens in a serving bowl

Top with the 4 labneh balls and 5 makdous slices.

* Levantine cuisine is a fusion of culinary traditions that has developed over the course of millennia in the Levant region of the Middle East.

Chiles Toreados And a cooling bowl of tomatoes

Chiles Toreados have an amazing flavor! These are a great addition to any Mexican meal, but if you planning to feast on these, serve with a bowl of cut up salted tomatoes.

Olive oil

10 jalapeño pepper
Salt
Sweet summer tomatoes
Chopped cilantro

Place the peppers to roast on a shallow sheet in a hot oven til they blacken. Turn 1/2 through while blackening. Take fry oven to cool while you prepare the tomatoes.

Chop medium or large tomatoes to bite size bit. Salt.  Drizzle with a good oil. Garnish with cilantro.

Serve both in bowels

Mostarda Ala Stefano (Mustard Relish)

This recipe was inspired by a picture appearing in the Cooking of Italy of a Cremona factory Mostarda, a Lombardy relish resembling chutney that is flavored with mustard oil. This flavor, however, was adapted from my Mango-jalapeno chutney. This is a very colorful eye-appealing mixture that can perk up a plate nicely.

Italian Mostarda is fruit with grapes preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed, and is one of the standard condiments served with boiled meats in northern Italy. Found all over Northern Italy, the best known variation is that from Cremona (Mostarda di Cremona), which is also produced commercially. The true Mostarda is made from the grape "must" in the late fall and is characterized by the presence of candied fruit in a spicy syrup. This is somewhat different but delicious.

1 cup water

1/3 cup fine red wine vinegar

½ cup brown sugar

1/3 cup Molasses

1/3 cup Dark Karo syrup

Powdered ginger

1 tablespoon dry hot mustard

White pepper

Pinch of salt

Allspice

Ground cloves

Small pinch cinnamon

Chopped Dried apricots

Golden raisins

Black Raisins

Dried cranberries

Small boiled white onions (fork tender)

Oil cured pitted black olives (optional)

White grapes

Black grapes

Red grapes

Lemon juice for one lemon

Maraschino Cherries

Add liquid ingredients and spices to a saucepan. Bring to boil. Then cool to warm before combining with ingredients.

Toss in stainless steel bowl. Toss well. Wait ½ hour. Taste for seasonings. If not spicy, salty, hot, sweet, sour enough, correct seasoning accordingly. This needs to be tossed for three or more hours (overnight is good) and should be best served warm. If preparing a day ahead refrigerate but remove and return to room temperature several hours before serving with main course.

Serve at the table in decorative Italian dish. Let everybody help themselves. Goes well with paella, Italian style cured meats, steak, lamb, or pork.

Notes:

1. I have seen recipes that claim the right ingredients or amounts are such-and-such. I venture there are no "correct" or "exact" anything when it comes to recipes that are handed down for decades or more. It is made from one or more available seasonal fruits. Mostarda di Cremona is a fruited mustard, like a chutney. It is made in Cremona, Lombardy on the River Po.
2. The fruits can be whole, sliced or chopped, but they are usually peeled first, then simmered in sugar water.
3. Types include: Agrumi is made from whole citrus fruits such as oranges, lemons and tangerines;
4. Mostarda di Cremona Frutta Mista is made from mixed fruits such as apples, lemons, oranges, pears and tangerines;
5. Mostarda di Mantova is made with apples
6. Mostarda di Milano is made with citrus fruit and cherries. Mostarda di Milano is made with citrus fruit and cherries
7. The taste combination of sweet, sour and spicy may date this back to Romans.