Tabbouleh is a staple feature of most Lebanese restaurants including Zaatar w Zeit. A Levantine vegetarian salad, the tabbouleh is becoming popular globally. It is made of bulgur, chopped tomatoes, onions, parsley and mint, and is seasoned with olive oil, salt and lemon juice.
Tabbouleh is traditionally served as a mezze, a word used to describe snacks served before the main meal. The word mezze is said to have originated from Persia, and is found in all the regional cuisines of the former Ottoman Empire, including the Levantine, Balkan and Caucasian cuisines.
Halloumi in the Pan
Hailing from the Greek island of Cyprus, Halloumi is a soft curd-like brined cheese made from sheep’s milk. It is free of rennet and is suitable for vegetarians.
At Zaatar w Zeit, I had super hot grilled Halloumi cheese served with flatbread, as well as a salad bowl consisting of fresh garden produce like tomatoes, cucumbers, mint, black and green olives. This was really, really good!