Batarekh

Method

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1. Chill the block for 30 minutes. It slices far more cleanly cold.

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2. Peel away the wax or membrane coating with a small sharp knife.

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3. Slice as thinly as you possibly can — aim for 1 mm, translucent at the edges.

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4. Lay the slices in a single overlapping layer on a cold plate.

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5. Dress with the olive oil and lemon juice about 10 minutes before serving, so it softens slightly.

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6. Scatter with parsley leaves.

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7. Serve with lemon wedges, whole spring onions and bread, and let people build their own mouthfuls.

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Chef’s Tips

• Slice it paper-thin. Thick slices are just salt.
• Chill before slicing or it crumbles.
• Oil and lemon only. It needs nothing else.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Aish baladi
• Spring onions
• A cold beer

Storage & Reheating

The whole block keeps refrigerated and wrapped for 3 months. Once sliced, eat within a day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.