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Best Fattoush Recipes

Best Fattoush Recipes


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Fattoush Shopping Tips

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Fattoush Cooking Tips

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.


Fattoush – Traditional Lebanese Salad

Have you ever tried fattoush? Fattoush is a traditional Lebanese salad, colorful, refreshing, crunchy and full of flavor.

It&rsquos simply made with coarsely chopped vegetables and herbs, toasted or fried Arabic bread and a sweet-tangy dressing.

Sumac, a deep red spice with a lemony flavor, is a key ingredient. It&rsquos sprinkled over the salad and bread before toasting, and used in the dressing. Sumac powder is available in Middle Eastern markets, in the spice aisle of some grocery stores and you can also buy it online.

Let&rsquos talk about pomegranate molasses and purslane. Pomegranate molasses is a thick, dark brown syrup with a sweet and sour tang. Purslane is an herb similar to watercress. If you can&rsquot get your hands on these ingredients, don&rsquot worry. You can still make a great fattoush even without them.

Arabic Bread is like pita bread but slightly thinner. You can either deep fried it or brush it with olive oil, sprinkle with sumac and bake for 5 minutes. Remember don&rsquot add the toasted bread to the salad until you are about to serve it or else it will soak up the liquid and become soggy.

Serve the fattoush salad on its own or as a side dish with grilled meat, fish or chicken.

I recommend you give this easy, fresh and delicious recipe a try. I think you will love it!


Recipe Summary

  • 6 lettuce leaves, chopped
  • 3 cabbage leaves, chopped
  • 2 small radishes, minced
  • 1 medium cucumber, diced
  • 1 red bell pepper, minced
  • 1 carrot, shredded
  • ¼ cup sweet corn kernels
  • 1 large tomato, finely diced
  • 1 small onion, sliced thin
  • 2 large cloves garlic, crushed
  • 12 sprigs parsley, minced
  • 12 mint leaves, minced
  • ¼ cup olive oil
  • ¼ cup pomegranate seeds (Optional)
  • ¼ cup pomegranate syrup
  • 2 (6 inch) pita bread rounds (Optional)
  • 2 cups vegetable oil for frying (Optional)

Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.

Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces sprinkle over the salad.


Ingredients

The precise ingredient list can vary from region to region. The basics include:

  • Lettuce - Fresh romaine lettuce works best in this recipe. You'll get the right texture and level of crispiness.
  • Tomatoes - You want to use firm tomatoes to make this recipe. I love using roma tomatoes for their flavor and texture.
  • Parsley - It goes very well with the rest of the ingredients and adds a nice pop of color.
  • Radishes - If you haven't tried raw radishes, now is the time. They are crunchy with a kick and are perfect with the zesty dressing we make for this salad.
  • Cucumbers - Like many other salad recipes, my preference is to use Persian cucumber. They are crispy and have no large seeds. If using English or other kinds of cucumbers, make sure to deseed them first.
  • Red onion - Red onion has a nice flavor that is not as strong as white onion, therefore it's perfect to have with
  • Pita bread - You can use store bought or homemade pita bread. It's best if the bread is a couple of days old so it crisps up better. Alternatively, you can use pita chips as well.

It's important to use fresh vegetables and seasonal ingredients as that's the base of all Middle Eastern and Mediterranean cooking. As mentioned above, slightly stale pieces of pita bread are fine as you can fry them to make them crispy.


Fattoush

Make this salad in the biggest bowl you can find. The pita pieces will swell to take up more space as they absorb the juices from the dressing and vegetables you will want plenty of space to toss and retoss.

“Fatta” means torn to pieces, which is what you will do with stale pita bread before you season and toast it.

Use whatever greens look best at the market. Other things you can add: garbanzo beans, feta cheese, bell peppers, avocados.

Heat the oven to 425 degrees. In a large bowl, whisk together 1/2 cup olive oil, the lemon zest and juice, 1 teaspoon Aleppo pepper, the minced garlic, sumac and red wine vinegar. Add the tomatoes, cucumbers and onion, toss and set aside.

Place the torn pita pieces on a rimmed baking sheet and toss with the remaining 3 tablespoons oil, the remaining 1/2 teaspoon Aleppo pepper and salt. Bake until crisp and golden, about 15 minutes. Set aside to cool.

Add the greens, mint and parsley to the bowl, and toss in the cooled pitas. Serve immediately.


Move Over, Croutons: Fattoush Has the Salad Topping Spotlight

For this week's Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient lavash. When this pita-like Middle Eastern bread is crisped up in the oven, it makes a great addition to salad, taking the place of croutons. The Italians have panzanella, a bread salad, but in Middle Eastern cuisine there's fattoush, a salad made with flatbread. But in this Faux-toush Salad with Lavash, there's a lot less of the bread and more of the lettuce for a modern spin on the recipe. And there's grilled chicken breast to round everything out. This would make a healthy lunch to take to the office, or even a light dinner. You'll definitely find exotic flavors in this dish with honey, lemon and sumac.

First, you'll want to brush the lavash sheets with oil on both sides and season them with salt and pepper. Cut them into rectangles and add them to a baking sheet. Bake for about 5 minutes to get them lightly browned.

For the chicken, heat a large grill pan over medium heat. Brush the chicken with oil and season with salt and pepper. Grill until the chicken is charred on both sides and the temperature reaches 160 degrees F on the inside. It takes about 15 to 18 minutes. Rest the chicken before slicing.

Make the salad dressing by combining honey, lemon zest and juice, garlic and sumac in a large bowl. Whisk in the oil and season with salt and pepper. Toss the chicken with the romaine, cucumber, tomatoes, mint, lavash and the dressing in the bowl. It's even better when the lavash breaks into smaller pieces. Check the seasoning and serve family-style or divided among large plates.


Best Fattoush Recipes - Recipes

Photo Credit: Alexandra Grablewski

The Arabic word fattoush means &ldquolittle bread crumbs,&rdquo which refers to the crispy pieces of pita that top this favorite Levantine salad of mine. In Lebanese cuisine, as in many others, we are very conscious of using leftovers, and have a whole family of dishes known as fattat, which features day-old bread. Romaine and purslane (Bakleh), are combined with vegetables and herbs then topped with the crunchy pita croutons. If you can&rsquot find purslane, baby arugula or watercress are a great substitute.

1 large pita pocket or 2 small pita pockets, split into halves

2 tablespoons extra-virgin olive oil

2 romaine lettuce hearts, coarsely chopped

1&frasl2 each green, red, orange, yellow bell peppers, cored, seeded, and thinly sliced

3 Persian cucumbers, ends trimmed, quartered, cut into 1&frasl4-inch-thick slices on the diagonal

6 radishes, cut into 1&frasl4-inch-thick slices

3 scallions, ends trimmed, green and white parts cut into thin strips on the diagonal

3 tablespoons fresh flat-leaf parsley leaves, coarsely chopped

3 tablespoons fresh mint leaves, coarsely chopped

1 tablespoon fresh thyme leaves, picked and left whole

1 cup purslane, watercress, or baby arugula leaves

3 tomatoes, cut into thick wedges

3 garlic cloves, mashed into a smooth paste

1&frasl3 cup extra-virgin olive oil

1&frasl3 cup freshly squeezed lemon juice

1&frasl4 cup red or white wine vinegar

1&frasl2 teaspoon freshly ground black pepper

1 teaspoon fresh mint leaves, minced

1 teaspoon fresh thyme leaves, picked and left whole

Preheat the oven to 400°F. Drizzle both sides of the halved pitas with olive oil and sprinkle with the sea salt and sumac spice. Place on a large baking sheet on the center rack and bake for about 12 to 15 minutes, turning halfway through, until the bread is crispy and golden brown. Immediately remove from oven and set aside.

Layer all the other salad ingredients in a large serving bowl in the order in which they are listed. In a small bowl, whisk together the garlic paste and slowly stream in the olive oil, lemon juice, and vinegar. Season with the salt, black pepper, sumac, mint, and thyme leaves.

Before serving, break the toasted pita halves into small pieces over the vegetables. Pour in the dressing, and toss the salad thoroughly. Serve immediately so that pita pieces remain crunchy.

Copyright 2017 by Julie Ann Sageer in Julie Taboulie&rsquos Lebanese Kitchen, St. Martin&rsquos Press/St. Martin&rsquos Griffin. All Rights Reserved.


Recipe Summary

  • 1 large pita bread, split horizontally
  • 1 large romaine heart, cut crosswise into 1/2-inch ribbons
  • 1 bunch scallions, white and tender green parts only, thinly sliced
  • 3 kirby cucumbers or 1 European cucumber&mdashpeeled, halved lengthwise, seeded and thinly sliced
  • 1 1/2 pints cherry or grape tomatoes, quartered
  • 3 cups coarsely chopped flat-leaf parsley (from 3 bunches)
  • 1 cup fresh mint leaves (from 1 bunch)
  • 2 1/2 tablespoons ground sumac (see Note) or fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper

Preheat the oven to 300°. Bake the pita bread directly on the oven rack for 10 minutes, or until the bread is dry and crisp but not browned. Let the pita bread cool completely, then break it into 1-inch pieces.

Meanwhile, in a large bowl, combine the romaine ribbons with the sliced scallions, cucumbers, quartered tomatoes, chopped parsley, mint leaves and ground sumac. Drizzle the olive oil over the salad, season with salt and pepper and toss to coat. Add the toasted pita bread pieces to the salad and toss again. Serve at once.


Recipe Summary

  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons harissa powder
  • 3 assorted bell peppers, seeded and quartered lengthwise
  • 1 red onion, cut into 1/2-inch-thick rounds
  • Kosher salt and freshly ground pepper
  • 3 tablespoons red-wine vinegar
  • 5 cups escarole, preferably lighter inner leaves, chopped
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 cup mixed fresh herbs, such as parsley, dill, and cilantro
  • Crumbled feta and pita chips, for serving

Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.

Whisk together vinegar and remaining 6 tablespoons oil season with salt and pepper. Toss escarole with 2 tablespoons dressing season with salt and pepper. Mound onto a serving platter.

Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.


How to make Fattoush Salad:

Step 1: Toss torn pita bread in olive oil and season with salt. toast in a single layer at 350˚F on a baking sheet until crisp.

Step 2: Make dressing by whisking lemon juice, honey, garlic, sumac, salt, and pepper together in a small bowl until honey dissolves. Slowly drizzle in olive oil, whisking constantly until combined.

Step 3: Add lettuce, tomatoes, cucumber, red onion and fresh mint leaves to a large bowl. Pour desired amount of dressing over and toss to coat. Top with toasted pita croutons and serve.



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