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ADAM’S BULJOL & BAGEL

SERVES: 4

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 the faint of heart.

¾ pound salt cod

1 small onion, finely chopped

1 clove garlic, finely chopped

1 pimiento pepper, stemmed, seeded, and finely chopped

1 medium tomato, chopped

1 tablespoon finely chopped shado beni (Mexican culantro) or 2 tablespoons finely chopped cilantro

1 teaspoon freshly ground black pepper

4 bagels, any style

1 cup labneh

1 small Scotch bonnet pepper, stemmed, seeded, and sliced very thin (optional)

1 Place the salt cod in a large pot with enough cold water to cover and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Drain the water and repeat the process two more times to soften the fish and remove most of the salt.

2 Put the drained salt cod in a large bowl and using a fork pull it into shreds. Add the onion, garlic, pimento pepper, and tomato, and mix very well.

3 Add the shado beni and ground pepper and mix well. Set aside in the refrigerator until chilled, about 1 hour.

4 Slice the bagels in half and smear each side with equal portions of labneh. Top each with 2 to 3 tablespoons of buljol salad. Top with thin slices of Scotch bonnet pepper, if desired. Serve open faced.