Tuesday, April 21, 2009
Lunch at Nate's Deli - I Love Fattoush!
My girlfriend Debbie and I headed to the West Side Market last Friday. We decided to have lunch first at Nate's Deli. From the market parking lot, you can enter Nate's through the back door and go through the kitchen to the dining room. We selected one of the tables that is literally in the front windows overlooking the street.
I was craving Fattoush, the delicious salad with lots of parsley, pita chips, and a tangy lemon dressing. It also features sumac, a little used spice; we picked some at the Mediterranean deli to make some fattoush at home.
We also ordered their delicious, creamy hommus, tabbouleh, and were also served soft pitas, onions, pickled turnips and pepperoni.
It had been awhile since I eaten there so I forgot that the waitress doesn't bring your check. Each table has holder with your table number. You go to the register, give your number and get the total. All that food - $17!
Debbie snapped this shot inside the market of these two poor star shaped ballons that were resting on the ceiling after probably being accidentally released by some poor, crying child.
Reminded me of some birthday helium balloons I lost to the sky when I was around six. My mom tried to console me telling me that the astronauts would catch them - this was around the time of the first moon walk.
It was also funny that the ladies from The Cheese Shop recognized Debbie from my blog.
Here's a Fattoush recipe from the epicentre.com:
• 2 cups romaine lettuce, torn
• 2 tomatoes
• 2 small cucumbers, peeled
• 1 green pepper
• 3 green onions, minced
• 15 mint leaves chopped, or:1 tbsp dried mint
• 1/4 cup chopped parsley
• 2 tbsp chopped purslane or chickweed (optional)
1 to 2 cups pita bread, torn into pieces
• Classic Lemon Vinaigrette: (see below)
1. Cut the vegetables into bite sizes.
If no dry bread is on hand split loaves of Arab bread by separating the top and bottom of the “pocket”, and crisp in a microwave or regular oven. (You may place the pieces of bread in a plastic bag, sprinkle with drops of olive oil, and shake well before baking.)
Prepare the dressing and toss all ingredients in a salad bowl.
Add 1-2 tablespoons hamod er rummaan pomegranate syrup to the dressing.
Classic Lemon Vinaigrette
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 to 2 tbsp sumac
• pinch Aleppo pepper
Combine all ingredients in a jar with a tight-fitting lid, cover, and shake to blend.