Ingredients
1
cup walnut halves
Salt
5 to 6
ounces lavash or pita bread, cut into smaller pieces
10
ounces feta cheese, sliced or cubed
1
bunch Persian basil or sweet Italian basil, lemon basil or Thai basil (see Tip)
1
bunch mint
4
scallions, cut into 2-inch lengths
1
small watermelon, cut into wedges or cubed
1
bunch radishes, cut into quarters or slices, or kept whole
4
Persian cucumbers, cut into halves or slices, or kept whole
1
bunch grapes
Preparation
- Traditionally, walnuts are soaked to remove their bitterness and to make them crisp and more digestible. If you’d like to soak them, place them in a medium bowl and add a pinch of salt and enough ice-cold water to cover by 2 inches. Cover and soak in the refrigerator for 1 hour and up to 24 hours. Drain the walnuts.
- Arrange all the ingredients as casually or as artistically as you like on a platter and serve. To create a loghmeh (perfect bite): Take a piece of bread, place some feta in it, then pluck a couple of basil and mint leaves and set over the cheese, along with a piece of scallion and a walnut half. Roll up or fold over the lavash and eat. Follow with bites of watermelon, radish, cucumber and grapes.