Cutting-Board Salsa (Mezair) Kurdistan Our household name for mezair is "cutting-board salsa," because all the ingredients can be chopped together into one large pile on a cutting board—an excellent way to blend the different flavors, and it's fun. I first tasted this salsa in the town of Van in eastern Turkey, where it was served alongside pieces of grilled chicken and a bulgur pilaf; the combination was absolutely delicious. The amount of chiles in this recipe produces a salsa that is mildly hot; adjust according to your own taste. 1 large clove garlic 2 to 3 jalapeños, seeded 1/2 cup lightly packed chopped flat-leafed parsley 3 to 4 tablespoons chopped fresh mint 1 pound ripe tomatoes 1/4 teaspoon salt Juice of 1 lemon You will need a large cutting board. On a large cutting board, mince the garlic and then the chiles. Add the parsley and mint and chop. Slice and then chop the tomatoes, adding them to the other ingredients. Mix as you continue to chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. Transfer the salsa to a small serving bowl and blend in the lemon juice. The salsa will be quite runny, making it ideal for being spooned generously over bulgur or rice or for being sopped up with flatbreads. Makes approximately 2 cups salsa. From "Flatbreads and Flavors" by Jeffrey Alford and Naomi Duguid middle eastern recipe index christina m k al-sudairy buy the book!