How To Make Fattoush Recipes

AUTHENTIC LEBANESE FATTOUSH

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.

FATTOUSH SALAD

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!

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.

ARABIC FATTOUSH SALAD

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
• Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

FATTOUSH SALAD

Steps:

• Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool. Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat.

FATTOUSH

Steps:

• The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
• The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.

FATTOUSH

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.

SPRING FATTOUSH

Steps:

• Toss 2 torn pitas with olive oil, ground cumin and kosher salt. Bake at 375˚ F until browned, 8 to 10 minutes; toss with 1 teaspoon ground sumac. Combine 1 chopped romaine heart, 3 each sliced Persian cucumbers and radishes and 2 each sliced celery stalks and scallions in a bowl. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice and 1/2 teaspoon each dried mint and sumac. Toss with the salad, pita and 1/2 cup each fresh parsley, mint and celery leaves.

FATTOUSH

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.