Fabulous Fattoush Recipes

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

Ingredients

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

This classic Middle Eastern salad makes a crunchy light side dish or lunchbox filler- it's sprinkled with sumac, mint and parsley

Provided by Katy Greenwood

Categories Lunch

Time 15m

Number Of Ingredients 12

Ingredients

2 tomatoes , chopped into chunks
¼ cucumber , deseeded and sliced
½ red onion , sliced
1 small head romaine lettuce , shredded
handful mint leaves, roughly chopped
handful parsley leaves, roughly chopped
2 pitta breads
1 tsp sumac
½ garlic clove , crushed
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
juice ½ lemon

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.

Nutrition Facts : Calories 358 calories, Fat 18 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium

FATTOUSH

Fattoush image

Based on a recipe from Soheila Kimberley's cookbook, Taste of the Middle East. This is a simple peasant salad popular all over Syria and the Lebanon. Although the recipe calls for only 2 tablespoon of each herb, you can add as much as you like based on taste and availability. You may also crush the toasted crisp pita bread in your hand and sprinkle it atop the salad before serving. I find this salad very refreshing.

Provided by mersaydees

Categories Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 yellow bell peppers or 1 red bell pepper, discard seeds and pith and slice
1 large cucumber, coarsely chopped
4 -5 tomatoes, coarsely chopped
1 bunch scallion, trimmed and sliced
2 tablespoons fresh parsley, finely chopped
2 tablespoons of fresh mint, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 garlic cloves, crushed
5 tablespoons olive oil
2 lemons, juice of
salt
fresh ground black pepper
2 pita breads

Steps:

Combine bell pepper, cucumber, tomatoes, scallions, parsley, mint and cilantro together in large salad bowl.
Dressing: blend garlic with olive oil and lemon juice, season to taste with salt and black pepper. Pour over salad and toss lightly to mix.
Toast pita bread in a toaster or under a hot broiler until crisp and serve with the salad.

Nutrition Facts : Calories 301.6, Fat 17.9, SaturatedFat 2.5, Sodium 179.6, Carbohydrate 33, Fiber 4.5, Sugar 6.6, Protein 5.9

PALESTINIAN FATTOUSH

Palestinian Fattoush image

This is a delicious, fresh tasting Palestinian salad which is easy to prepare and very satisfying. It is also a very good food to eat during Ramadan.

Provided by chefsmall

Categories Lunch/Snacks

Time 8m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tomatoes
2 cucumbers
2 spring onions
1 head lettuce
1 radish
fresh parsley
fresh mint leaves
1 pita bread
lemon juice
olive oil
salt

Steps:

Cut all the vegetables into small - medium sized pieces.
Cut the lettuce, mint and parsley into small shreds.
Cut the pita bread into pieces about 1 square centimeter.
Lightly fry the pita bread in a pan (using no oil).
In a small screw top jar mix all the ingredients for the dressing together and shake the jar till they are all mixed.
Toss all the ingredients together and enjoy.

Nutrition Facts : Calories 91, Fat 0.6, SaturatedFat 0.1, Sodium 113.3, Carbohydrate 19.4, Fiber 3.2, Sugar 5.2, Protein 4.2

FABULOUS FATTOUSH

Fabulous Fattoush image

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

Ingredients

2 lemon cucumbers or 1 English cucumber
6 scallions
3/4 lb tomatoes, chopped
1/4 lb golden tomatoes, cut in half
salt
3 pita bread or 3 arabic bread, day old
1 head romaine lettuce
1 bunch flat leaf parsley, roughly chopped
1 bunch of fresh mint
1 cup purslane, rinsed and drained
2/3 cup extra virgin olive oil
1/2 cup lemon juice
1 teaspoon ground sumac
freshly cracked black pepper
lemon wedge, for garnish

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

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