Name: Adam’s Buljol & Bagel
Yield: Serves: 4
Cuisine: Trinidad & Tobago
Ingredients: 1 small Scotch bonnet pepper, stemmed, seeded, and sliced very thin (optional); 4 bagels, any style; 1 cup labneh; 1 tablespoon finely chopped shado beni (Mexican culantro) or 2 tablespoons finely chopped cilantro; 1 medium tomato, chopped; 1 teaspoon freshly ground black pepper; 1 clove garlic, finely chopped; 1 pimiento pepper, stemmed, seeded, and finely chopped; 1 small onion, finely chopped; ¾ pound salt cod

Preparation info

Serves:
4

Difficulty
Medium

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Foods from the Middle Eastern tradition have influenced Trinidadian cuisine. At Adam’s Bagels in Port of Spain, Syrian-Lebanese owner Adam Abboud tops his bagels (house made in the New York style) with labneh (yogurt cheese) and buljol, a cold salad made from salted cod fish that is a common and beloved local breakfast food. Mr. Abboud tops the salad with thin slices of Scotch bonnet pepper—a final touch that is not for