Nawashif
نواشف·(na-wa-shif)
The American Dukkan: Pantry Suppers & Market Hacks
If you grew up in a Lebanese-American household, you already know the best meals rarely involve a stove. This isn't a recipe; it's a philosophy of assembling the ready things of the house—tangy labneh, earthy za'atar, oil-cured eggplants, and salty cheeses—balanced with the crunch of fresh cucumbers and mint. It is the ultimate expression of Levantine hospitality, designed for nights when you only have fifteen minutes but still demand the precise, uncompromised flavors of the old country.
Before you start
Wash and prep the fresh produce.
Quarter the cucumbers, slice the tomatoes, and rinse the mint, leaving it on the stem so guests can pick leaves as they eat.
Slice the cheeses.
Prepare the halloumi for searing and cube or slice the kashkaval.
Ingredients
- labneh16 oz
- za'atar1/2 cup
- extra virgin olive oil1/2 cup
- makdous1 small jar
- halloumi cheese1 med block
- kashkaval or feta cheese8 oz
- mixed cracked green and cured black olives1 cup
- Persian cucumbers4 med
- vine-ripe tomatoes2 med
- fresh mint1 med bunch
- thin Arabic pita bread2 med bags
Method
- 01
Sear the halloumi.
Heat a dry non-stick skillet over medium-high heat and pan-fry the thick slices of halloumi until both sides are golden and squeaky.
- 02
Plate the labneh.
Spoon the labneh into a shallow bowl and use the back of a spoon to swoop a circular trench into the center, flooding it with the absolute best extra virgin olive oil you own.
- 03
Arrange the earthy dippers.
Place the za'atar in a small bowl next to an identical bowl of olive oil for dipping, and set out the makdous drizzled with a bit of their preserving oil.
- 04
Assemble the spread.
Surround the dips with the seared halloumi, fresh cheese, olives, and a communal platter scattered with the cucumbers, tomatoes, and fresh mint.
- 05
Revive the pita over an open flame.
Using tongs, hold the pita directly over a gas burner for about three seconds per side until it lightly puffs and chars, then wrap immediately in a clean kitchen towel to keep it steaming hot.
- 06
Ditch the silverware and eat with your hands.
Tear off a piece of warm pita and use it to pinch cheese and mint together, or swoop it through the labneh, alternating rich, oily bites with crisp cucumber.
Notes
The DIY labneh hack.
If you cannot find labneh, buy a tub of whole-milk Greek yogurt, stir in a half teaspoon of kosher salt, and let it drain overnight in the fridge through a mesh strainer lined with two layers of paper towels.
Source your za'atar wisely.
Standard supermarket za'atar is often just stale thyme, so head to a Middle Eastern market to find a genuine imported blend heavy with roasted sesame seeds and tangy sumac.
Add eggs for a winter supper.
Fry four eggs in olive oil and dust them heavily with sumac and sea salt just before the yolks set for a traditional hot addition.
The nostalgia hack.
For true diaspora authenticity, include a wheel of processed cheese wedges like The Laughing Cow or Picon on the table.
From Cook Lebanese in America.