Palestinian Mogolla

Ingredients

In the Palestinian adaptation of Mogolla, we incorporate traditional Palestinian flavors and ingredients to give the dish a unique twist. We replace the Mexican spices with Palestinian za'atar, a fragrant blend of dried thyme, sesame seeds, sumac, and salt. Additionally, we use local Palestinian vegetables and herbs to enhance the flavors and create an authentic Palestinian culinary experience. We alse have the original recipe for Mogolla, so you can check it out.

• 4 cups (200g) stale bread, torn into bite-sized pieces 4 cups (200g) stale bread, torn into bite-sized pieces
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1/2 cup (30g) fresh parsley, chopped 1/2 cup (30g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint leaves, chopped 1/4 cup (15g) fresh mint leaves, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon za'atar 1 tablespoon za'atar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 8g (1g saturated)
• Carbohydrates: 32g (5g sugars)
• Protein: 6g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Spread the torn bread pieces on a baking sheet and toast them in the oven for about 10 minutes, or until they become crispy and golden brown.
3. 3.
   In a large bowl, combine the diced tomatoes, cucumber, red onion, bell pepper, parsley, and mint leaves.
4. 4.
   In a small bowl, whisk together the olive oil, lemon juice, za'atar, salt, and pepper to make the dressing.
5. 5.
   Pour the dressing over the vegetable mixture and toss well to coat.
6. 6.
   Add the toasted bread pieces to the salad and gently mix until the bread is evenly coated with the dressing.
7. 7.
   Allow the salad to sit for about 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Palestinian Mogolla at room temperature and enjoy!

Treat your ingredients with care...

• Bread — If you don't have stale bread, you can toast fresh bread in the oven until it becomes crispy. Make sure to let it cool before tearing it into pieces to avoid crumbling.

Tips & Tricks

• For added flavor, you can sprinkle some sumac on top of the salad before serving.
• If you prefer a softer texture, you can lightly moisten the bread pieces with water before adding them to the salad.
• Feel free to customize the salad by adding other vegetables such as radishes or olives.
• If you can't find za'atar, you can make a substitute by combining equal parts dried thyme, sesame seeds, and sumac.

Serving advice

Palestinian Mogolla is best served as a standalone dish or as a side with grilled meats or kebabs. It pairs well with a dollop of creamy labneh or a drizzle of tahini sauce.

Presentation advice

To enhance the presentation, garnish the salad with a sprinkle of fresh herbs and a drizzle of olive oil. Serve it in a large salad bowl or individual plates for an appetizing display.