Dooymaaj Salad
Dooymaaj Salad is a beloved Iranian snack, often enjoyed during the afternoon. This dish combines leftover, dried bread with an assortment of fresh herbs, crumbled cheese, and walnuts, creating a delightful blend of flavors and textures. Traditionally, the ingredients are bound together with milk and butter before being rolled into small balls and savored as a nostalgic treat.
Ingredients
- For the Salad:
- Lavash bread two pieces (8½ by 11½ inches each)
- Fresh flat-leaf parsley 3 cups, coarsely chopped (from 1 bunch)
- Mint leaves 2 cups, coarsely chopped (from 1 small bunch)
- Persian lemon, or other basil, 1¼ cups, coarsely chopped
- Scallions 2, thinly sliced
- Feta cheese crumbled, ½ cup (approximately 2 ounces)
- Walnut halves ½ cup, coarsely chopped
- For the Dressing:
- Red wine vinegar 2 tablespoons
- Dried mint 2 tablespoons
- Kosher salt Diamond Crystal, 1 teaspoon, plus more if needed
- Black pepper ¾ teaspoon, plus more if needed
- Extra-virgin olive oil ¼ cup
- Buttermilk 1 cup
Instructions
- Prepare the Lavash Bread: Begin by placing a rack in the center of your oven and preheating it to 400 degrees Fahrenheit. Position the lavash bread directly on the rack and toast for approximately 3 minutes, or until crisp. Take care to prevent any burning or over-browning. Once crisp, allow the bread to cool completely, then break it into 2-inch irregular pieces. You may use the bread immediately or store it in an airtight container for up to 3 days.
- Make the Dressing: While the bread is cooling, prepare the dressing. In a medium-sized bowl, whisk together the red wine vinegar, dried mint, salt, and black pepper until the salt has fully dissolved. Gradually add the olive oil and buttermilk, continuing to whisk until the dressing is well combined. This dressing can be used immediately or stored in the refrigerator for up to 4 hours.
- Assemble the Salad: In a large mixing bowl, combine the parsley, mint, basil, scallions, crumbled feta, and chopped walnuts. Top the mixture with the toasted lavash pieces. Drizzle approximately three-quarters of the prepared dressing over the ingredients and gently toss to coat evenly. Taste the salad and, if necessary, add the remaining dressing. Adjust the seasoning to your preference. Serve immediately to maintain the crispness of the lavash.