FATTOUSH
Steps:
- Gather the ingredients.
- Pre-heat oven to 400 F. Place torn pita bread onto a baking sheet.
- Toast the pita bread in a preheated 400 F oven for about 5 minutes. Set aside.
- In a large bowl, combine the lettuce, toasted pita, cucumber, tomatoes, green peppers, onion, parsley and mint leaves together.
- Gather the ingredients.
- In a small bowl combine the garlic, olive oil, lemon juice , salt, and pepper. Whisk together well.
- Pour the dressing over the salad, garnish with sumac to taste, and serve.
Nutrition Facts : Calories 477 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 6 g, Protein 9 g, SaturatedFat 4 g, Sodium 500 mg, Sugar 5 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
AUTHENTIC LEBANESE FATTOUSH
Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.
Provided by George
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
- In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 6.2 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 349.8 mg, Sugar 7 g
FATTOUSH
Provided by Annisa Helou
Categories Salad Leafy Green Tomato Vegetarian High Fiber Lunch Cucumber Low Cholesterol Vegan Lettuce Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 22
Steps:
- For dressing:
- Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
- For salad:
- Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
- Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.
FATTOUSH
Fattoush is a Levantine salad made with fried pita and seasonal vegetables, such as lettuce, cucumber and tomato. The special flavor of fattoush comes from the dressing, which contains sumac and pomegranate molasses. With just the right amount of zestiness, this salad is the perfect addition to any Middle Eastern or Mediterranean meal, especially during grilling season.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
- Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
- Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
- Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.
FABULOUS FATTOUSH
A simple yet resourceful salad that uses up day old Arabic or pita bread. (See recipe #17977 for an easy Arabic bread recipe.) I added one or two CG twists to this, combining various recipes from cookbooks and online. The local farmers' market was a great help, too! Purslane leaves were added (about 1 cup.) It is available from farmers' markets and in well-stocked grocery stores. If you cannot find it, substitute baby spinach, watercress, arugula/rocket or nasturtium leaves. Purslane can also be found in some packaged mixed greens-a.k.a. mesclun, field greens or spring mix. Look for it in the ingredients' list on the back of the package. Quality ingredients, especially good quality olive oil are very important in this salad.
Provided by COOKGIRl
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together in a non-reactive bowl the olive oil, lemon juice, sumac and black pepper. Set aside.
- Dice the lemon cucumbers. (If using English cucumber, peel then dice.) Chop the scallions and mix the cucumbers, scallions and tomatoes together in a bowl. Sprinkle with salt and allow to stand 10 minutes.
- Toast the bread until lightly browned then cool. Once cool enough to handle, break the bread up into 1 inch pieces and place in a serving bowl or platter.
- Cover the bread with the cucumber/tomato mixture and let stand 10 minutes to allow the bread to absorb the juices.
- Chop the romaine lettuce, parsley and mint. Strip the purslane leaves from the stalks. Stir the herbs into the salad.
- Pour the vinaigrette over the salad and serve immediately.
- NOTE: DO NOT prepare the salad in advance. If the salad is prepared too soon it will turn soggy. Best eaten the same day it is prepared.
Nutrition Facts : Calories 342.6, Fat 25.1, SaturatedFat 3.5, Sodium 187.2, Carbohydrate 26.9, Fiber 4.9, Sugar 4.7, Protein 5.6
FATTOUSH
Provided by Salma Abdelnour
Categories Bread Salad Tomato Side Ramadan Dinner Lunch Cucumber Bell Pepper Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- 1. Tear the bread into pieces (roughly 1-inch-square). Heat the vegetable oil over medium heat, and fry the bread bits until nicely browned and crisp, then set aside to drain on a plate lined with paper towels; or you can toast the pita instead of frying.
- 2. Combine vegetables, lettuce, parsley, and bread pieces in a large bowl, and toss well.
- 3. Whisk olive oil and lemon juice, and mix in garlic, sumac, mint, and salt and pepper to taste.
- 4. Pour dressing over salad and toss thoroughly.
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