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.
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
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.
FATTOUSH SALAD
Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 18
Steps:
- Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
- In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
- To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
- Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
Nutrition Facts : Calories 345 calories, Sugar 11.4 g, Sodium 177.6 mg, Fat 20.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 11.3 g, Protein 9.1 g, Cholesterol 0 mg
FATTOUSH
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 7
Steps:
- Chop up some pita (this salad should be at least half bread), and toast in the oven, tossing occasionally, until nice and crisp.
- Let cool (you can store these croutons, tightly covered, for up to 2 days).
- Combine chopped tomatoes, cucumbers, red bell pepper, plenty of chopped fresh parsley and mint, olive oil and lemon juice.
- Pack the pita croutons separately, and toss together right before serving.
LEMONY SUMAC GRILLED CHICKEN BREASTS WITH FATTOUSH
Sumac is a ground berry that has vibrant citrusy notes. In this recipe, it is used in a simple chicken marinade and in an easy fattoush (a salad with tomatoes, cucumbers, onion, and pita chips!). This is a low-maintenance and fresh alternative to dinner for a weeknight at home or a weekend entertaining guests!
Provided by Elena Besser
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the garlic powder, 1 tablespoon sumac, 2 teaspoons kosher salt, a few cracks of pepper, the zest of 2 lemons, the juice of 1 lemon, 2 tablespoons vinegar, and 1/2 cup of the olive oil.
- Pat the chicken dry and cut each breast in half horizontally. Add to the marinade and turn to coat evenly. Let marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
- Preheat a grill or grill pan over high heat.
- Combine the tomatoes, cucumbers, and onion in a colander or sieve inside of another large bowl to drain any excess liquid from the tomatoes. Season with salt and toss to combine.
- In a large mason jar, combine the remaining 1 teaspoon sumac, juice of 1 lemon, 1 teaspoon vinegar, and 1/2 cup olive oil. Add salt and pepper, to taste. Cover and shake to combine.
- Grill the chicken over high heat until grill marks form and the chicken is cooked through, 2 to 3 minutes per side. Transfer to a plate to rest.
- Add the pita chips to the dressing if there's room in the jar and shake to combine. Otherwise, toss the pita chips with the dressing in a medium bowl.
- Wipe out the tomato juices from the large bowl, add the salad, parsley, pita chips, and dressing, and toss to combine.
- To plate, top the grilled chicken with fattoush and enjoy!
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.
FATTOUSH PITA SANDWICH
I absolutely love fattoush, the Lebanese pepper and cucumber salad with mint and other great summer stuff. Instead of serving it in the traditional way, with stale pita crumbs incorporated into the salad, I like to fold it up in a soft pita and make a great summer sandwich. And because I find the onions, garlic and cilantro flavors so assertive, I really like to punch up the fresh mint so it stands out!
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all of the vegetables and herbs (except garlic).
- Prepare the dressing: whisk together the garlic, olive oil, lemon juice and salt and pepper.
- Pour dressing over the salad and toss to combine.
- If you're serving sandwiches with cheese, lay a couple of slices of cheese on the pita round.
- You can lightly bake it to melt the cheese, or serve cold.
- Mound some of the fattoush along the center of the pita, fold up and enjoy!
Nutrition Facts : Calories 331.4, Fat 14.6, SaturatedFat 2, Sodium 331.5, Carbohydrate 44.8, Fiber 3.5, Sugar 4.4, Protein 7.4
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