This works well either as a stand-alone starter or as part of a spread or side. It’s lovely with some hot smoked salmon or trout. “Smacked” cucumbers sounds a bit dramatic but, really, it’s just a way of bruising them to allow all the flavor to seep through to the flesh. Thanks to Ottolenghi chef Calvin Von Niebel for this salad.
Playing around: Some crumbled feta on top works very well, and if you don’t have the Urfa chile flakes, just use a pinch of black nigella seeds or some black sesame seeds.
Getting ahead: Make all the elements well in advance, here, if you like; up to a day for the cucumber and eggplant yogurt. The shatta needs to be made in advance, so you’ll be all set there.
Excerpted from 'Falastin' by Sami Tamimi and Tara Wigley. Copyright © 2020 Sami Tamimi and Tara Wigley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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