International Market Guide
Dig a little and you'll find our region is home to a whole host of culinary curiosities and international delights.
Easy
20 MIN
This healthy, light appetizer of fresh herbs and vegetables is inspired by Sabzi Khordan, a Persian dish served alongside most meals.
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1/3 cup extra virgin olive oil
- Coarse salt
- 8 ounces feta cheese
- Assortment of fresh herbs: arugula, basil, chives, cilantro, dill, green onions, mint, parsley, scallions, sorrel, tarragon, Thai basil
- Radishes, trimmed and quartered
- Fennel bulbs, trimmed and thinly sliced
- Lavash or other flatbread
Instructions
In a skillet over medium high heat, roast the seeds, stirring continuously, until they start to release their aroma, about 2 minutes. Transfer to a bowl and stir in olive oil and a pinch of coarse salt. Steep for a few minutes. Pour the mixture over drained feta cheese and gently crumble with hands or fork. This mixture can be made ahead and stored in the refrigerator. Let the cheese mixture come to room temperature before serving.
Wash and dry the herbs. Trim the stems but leave them intact. Put the herbs on a large platter in fluffy piles. Add the radishes, fennel slices, feta cheese mixture, and flatbread to the platter. For a single serving, tear a piece of flatbread and stuff it with herbs, a little of the feta cheese, a radish quarter and pieces of fennel. Fold and eat like a sandwich.
Where to Find Ingredients
