Also part of the Rob & Naomi combo: feta and lime cabbage slaw, from Jeannette Ordas, at everybody likes sandwiches. It spent a couple of months on my 'mental note' sidebar list, and I finally pulled it out for their visit.
- 1 cabbage
- 1 lime
- olive oil
- honey
- salt & pepper
- feta cheese
I did actually use a whole head of cabbage (sliced thinly), and I'm glad because the leftovers were yummy for the whole week.
I used Manuka honey, because it was all we had-- but it added a pretty strong honey flavour, and I wouldn't mind checking whether a milder honey would blend a bit better.
And I used "Canadian" feta, this time, made from cow's milk. I didn't actually measure the feta; I just crumbled an amount that looked about right. Slim said it was the perfect amount: added just enough salty tang that didn't overpower the other flavours.
Naomi tried adding it to her non-falafel, and Rob added it to his faux shawarma (recipes to come), and they said it worked. I imagine it would be a decent substitute for pickled turnip, which is the only thing missing from my faux Middle Eastern food, now that I've realized what a difference Israeli pickles make. (I can get mine at my supermarket.) Don't go adding any vinegar-dill-polski-Kosherdill-whatever pickles to your falafel, dude. And while I'm on that subject, save your tzatziki for the souvlaki! Grr.
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