Fabulous Fattoush Recipes

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.

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.

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.

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.

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.

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.

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.