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.
SPRING FATTOUSH
Try this spring-y take on Fattoush salad. Toasted pita is tossed with crunchy green vegetables, lots of fresh herbs and a bright lemony dressing.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
LEBANESE FATTOUSH
Fattoush is a flavorful, rich, and healthy Lebanese salad. Pomegranate adds a sweet-and-sour flavor. Yummy!
Provided by 3azza
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
- Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 23.5 g, Fat 17.3 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 137.6 mg, Sugar 6.6 g
FATTOUSH
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
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
FABULOUS FATTOUSH
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
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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