Levantine cuisine · Salads & Mezze

Salatet Fetr

Raw mushrooms sliced thin, marinated with lemon, garlic and parsley and finished with olive oil.

Ingredients · for 4 servings

• 600 g button mushrooms
• 2 lemons
• 2 cloves garlic
• 1 bunch flat-leaf parsley
• 1 spring onion
• 6 tbsp olive oil
• 1 tsp sumac
• Salt, pepper

Instructions

1. Wipe the mushrooms clean with a kitchen cloth rather than washing them, trim the stem ends and cut the mushrooms into thin 2–3 mm slices.
2. Toss the slices immediately with the juice of one lemon so they don't brown, and let sit for 5 min.
3. Crush the garlic with 1/2 tsp salt in a mortar to a smooth paste and mix with the juice of the second lemon and the olive oil.
4. Roughly chop the parsley and cut the spring onion into thin rings.
5. Fold the dressing, parsley and spring onion into the mushrooms and season with pepper; let sit for 10 min. until the slices look slightly glossy.
6. Dust with sumac before serving and serve chilled as part of a mezze spread.