Fattoushpitasandwich Recipes

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FATTOUSH



Fattoush image

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

Dressing:
4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons (or more) fresh lemon juice
2 tablespoons (or more) pomegranate molasses
2 small garlic cloves, minced
2 teaspoons (or more) white wine vinegar
1/2 teaspoon dried mint
3/4 cup extra-virgin olive oil
Kosher salt
Salad:
2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/4 cup extra-virgin olive oil
Kosher salt
3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
6 scallions, thinly sliced
2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips
2 cups (loosely packed) flat-leaf parsley leaves
2 cups purslane leaves or additional 3/4"-strips romaine lettuce
1 cup fresh mint leaves
Ground sumac (optional)
Ingredient info: Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets. Both are sold at kalustyans.com.

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



Authentic Lebanese Fattoush image

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

½ cup water
1 teaspoon cornstarch
⅓ cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
½ (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces

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 image

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

3 pieces pita bread
1/3 cup extra-virgin olive oil
1 head romaine, chopped
6 radishes, thinly sliced
3 green onions, chopped
2 Persian cucumbers, diced
1 medium or 1/2 large red onion, diced (see Cook's Note)
1 red bell pepper, diced (see Cook's Note)
1 large tomato, diced
1 cup fresh mint leaves, chopped
1 cup fresh flat-leaf parsley leaves and tender stems, chopped
3 tablespoons lemon juice
2 tablespoons pomegranate molasses
1 tablespoon ground sumac
2 cloves garlic, minced
Kosher salt

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 image

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

2 loaves pita bread
Extra virgin olive oil
Kosher salt
2 tsp sumac, divided, more as needed
1 heart of Romaine lettuce, chopped
1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
5 Roma tomatoes, chopped
5 green onions (both white and green parts), chopped
5 radishes, stems removed, thinly sliced
2 cups chopped fresh parsley leaves, stems removed
1 cup chopped fresh mint leaves (optional)
Juice of 1 lemon or 1 1/2 limes
1/3 cup extra virgin olive oil
1 to 2 tablespoons pomegranate molasses, optional
Salt and pepper
1 tsp sumac
1/4 tsp ground cinnamon
scant 1/4 tsp ground allspice

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



Fattoush image

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

pita bread
chopped tomatoes
cucumbers
red bell pepper
fresh parsley and mint
olive oil
lemon juice.

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



Lemony Sumac Grilled Chicken Breasts with Fattoush image

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

2 tablespoons garlic powder
1 tablespoon plus 1 teaspoon ground sumac
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
2 tablespoons plus 1 teaspoon red wine vinegar
1 cup extra-virgin olive oil
4 boneless, skinless chicken breasts (1 1/4 to 1 1/2 pounds total), removed from the refrigerator 30 minutes before cooking
3 medium vine-ripe tomatoes, cut into 1-inch dice (about 2 cups)
2 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces on a bias (about 1 1/2 cups)
1 small red onion, thinly sliced (see Cook's Note)
1/2 cup roughly chopped pita chips
1/2 cup chopped flat-leaf parsley leaves and tender stems

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



Fattoush image

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

3 small pita breads
1/2 cup vegetable oil for frying (optional)
2 tomatoes, diced (or 1 pint cherry tomatoes, halved)
1 large or two small cucumbers, diced
1 cup scallions, chopped
1 cup green bell pepper, diced
3 radishes, thinly sliced in semicircles
1 romaine lettuce head, torn into small pieces
3/4 cup parsley, chopped
1 1/2 cups olive oil
1 cup freshly squeezed lemon juice
6 cloves garlic, crushed
1/2 cup sumac
1 cup fresh mint, chopped
salt and pepper to taste

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



Fattoush Pita Sandwich image

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

1 yellow bell peppers or 1 red bell pepper, chopped
1 large cucumber, unpeeled,seeded and chopped
4 plum tomatoes, seeded and chopped
2 green onions, minced
2 tablespoons fresh cilantro, minced
2 tablespoons fresh flat-leaf parsley, minced
3 -4 tablespoons of fresh mint, minced
1 clove garlic, minced
4 tablespoons olive oil
2 small lemons, juice of
salt and black pepper
4 soft pita breads (not the "pocket" type, the soft kind you can fold up)
cheese, for sandwich (I like Havarti , not real Middle Eastern, but it tastes good!) (optional)

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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