We used to not make a big deal about shelter. Don't think I've ever gotten lettuce, I got excited and said "wow, what fun". But everything has changed, because once there were only one, maybe two, types of lettuce on the market, while today the variety is amazing: round, iceberg, selnova, lalik, oak, arabic and more. Each has its own twist, different color and taste, and what wins is the wonderful texture of the lettuce and its wonderful crispiness.
Lettuce. Growing up alone without protection, photo: Assaf Carla
Through my connections with the farmers, I got to know my son, whose love is lettuce. His father started growing lettuce, and since then he has grown many types of vegetables. But lettuce is a story, and once there is a story, there is meaning.
The lettuce grows all year round, and cold and heat do not bother it. Although it needs protection from hail or blazing sun, it does well with both winter and summer, and usually grows in open areas without protection. So even though it's always here, we notice it, are happy to eat it and don't take anything for granted.
Lettuce hearts filled with beef in tomato sauce
The stuffed. With a lot of meat, photo: Assaf Carla
Ingredients:
√ 5 sponsors (I used Arabic)
√ 1/4 cup olive oil
√ 1/2 handful of oregano leaves (3 branches)
For the breadcrumbs:
√ 3 cloves garlic, chopped
√ handful of oregano leaves
√ olive oil for frying
√ grated peel from 1 lemon
√ 1/2 cup breadcrumbs
√ 1/2 tsp. salt
How to prepare breadcrumbs:
1. Fry the garlic and oregano in olive oil.
2. After 2 minutes add the breadcrumbs, salt and lemon peel, brown and set aside.
Preparation of the stuffed, photo: Assaf Carla
Fill:
√ 2 chopped onions
√ olive oil for frying
√ 1/2 kg ground beef (lamb and lamb)
√ 1 chopped red hot pepper
√ 4 cloves garlic, chopped
√ 1/2 handful of oregano leaves
√ 1 teaspoon paprika, salt
√ 2 tablespoons breadcrumbs
√ 1/2 cup water
How to prepare the filling:
1. In a pan, fry the onion in olive oil until golden brown.
2. Add the rest of the filling ingredients, without the breadcrumbs and water, fry while stirring and crumble the meat.
3. After 5 minutes remove from heat, add the breadcrumbs and water and mix well.
For the tomato sauce:
√ 1 chopped garlic clove
√ 3 tablespoons olive oil
√ 4 grated tomatoes
√ salt, black pepper
How to prepare the sauce:
1. Fry the garlic and olive oil very little. Add the tomatoes and spices and let the sauce reduce.
2. When the sauce is ready, pour it into a mold suitable for the oven.
How to assemble the dish:
1. Peel the lettuce leaves until they reach the hearts.
2. Sear the hearts with olive oil and brown on each side.
3. Carefully open the seared hearts and fill with filling (you can replace the meat filling with mushroom mixture and lentil stew).
4. Place the stuffed lettuce in a pan with the sauce and sprinkle the breadcrumbs on top.
5. Sprinkle the oregano leaves on top and drizzle a little olive oil.
6. Place in the oven for 25 minutes at 200°C.
Bulgur salad and lettuce shipond
Salad. Lettuce as a cover, photo: Assaf Carla
Ingredients:
√ 1/2 cup bulgur
√ 2 stalks of green onions, thinly sliced
√ 1 hot pepper, thinly sliced
√ handful of chopped parsley
√ 1 washed Arabic lettuce
√ handful of chopped mint leaves
Sauce:
√ 2 tsp. tomato concentrate
√ 1 teaspoon dried mint + for garnish
√ 2 tablespoons roasted pine nuts
√ 1 tablespoon full of pomegranate concentrate
√ 2 tablespoons olive oil
√ 1 teaspoon coarse salt
√ 1 whole lemon squeezed
Preparation of the salad, photo: Assaf Carla
How to prepare:
1. Soak the bulgur in cold water for an hour and drain.
2. Mix together the salad ingredients with the dressing, except for the lettuce.
3. Transfer the bulgur salad to a flat serving plate.
4. Chop the lettuce finely (shipond) and sprinkle over the salad until fully covered.
5. Sprinkle over a little dried mint and salt.
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