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Fadi Kattan’s Fig Salad

Photo courtesy Hardie Grant US

BY The Editors

PUBLISHED June 5, 2024

This fig salad is actually the simplest recipe in the book, and yet it might be the one with the most complex flavours as these are given to us by nature without intervention from cooks. Figs are a magical fruit that have a very deep, intense flavour that is both sweet and at the same time extremely close to savoury. — Fadi Kattan

 

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Fadi Kattan shared this recipe when he joined us on Food with Mark Bittman.

Listen to Fadi Kattan on Food with Mark Bittman

This recipe combines the three flavors of Palestine: figs, olive oil, and sumac. There are two fig seasons in Palestine, the first one at the beginning of summer, when we get the large green Daafur figs, and the second in midsummer, when the small green and purple figs ripen. This recipe works with both of them. – Bethlehem: A Celebration of Palestinian Food

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Fadi Kattan’s Fig Salad

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Makes 4 servings 1x

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Ingredients

  • 8 figs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground sumac

Instructions

  1. Cut the figs from the top down all four sides but not all the way through, to keep the four pieces attached at the bottom. Drizzle the olive oil and sprinkle the sumac on top and serve.

— Recipe from Fadi Kattan’s Bethlehem: A Celebration of Palestinian Food

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