FATTOUSH SALAD

Fattoush is derived from North Lebanon which is made by mixing the fried pieces of “khubz(Arabic flatbread)” with vegetables, light seasonings, and tossed with some Mediterranean dressing. You can find this delicious salad all over the Middle East.

“Fattoush” is originated from the word “fatta” which is used in Middle Eastern dishes that use stale flatbread. The fried flatbread in fattoush makes such a fun alternative to traditional croutons.

PREPARATION OF FATTOUSH SALAD:

Dice all of the veggies to get a good taste and nutrition of all the ingredients.

Ingredients:

1 large tomato, diced (can be substituted with cherry tomatoes).

1 capsicum, diced (can be substituted with red or yellow bell peppers which gives a colorful look to your salad).

2 green onions, chopped. (Green onions give a slightly sweet flavor but you can add red or white onions as well).

1 cup iceberg lettuce, chopped.

1 cup parsley leaves, chopped, and stems removed.

1 large carrot, diced.

1 large cucumber, diced

4 small radishes, diced.

1 handful of mint, finely chopped

Instructions:

Mix all the diced vegetables well in a bowl. Add the dressing and fried fattoush before serving.

PREPARATION OF DRESSING:

Ingredients:

Extra virgin olive oil as required.

Salt as required.

Crushed black pepper as required.

1/4 tbsp sumac powder.

1/4 tbsp cinnamon powder.

2 tbsp lemon juice.

1 tbsp Pomegranate molasses (optional).

2 cloves of finely chopped garlic (garlic powder can be used as a substitute).

Instructions:

Mix or blend all the ingredients together. Leave for 30 minutes for a good blend of flavors.

PREPARATION OF BREAD:

Ingredients:

Arabic flatbread or khubz.

Pinch of salt.

Pinch of black pepper.

Pinch of sumac.

Oil for frying.

Instructions:

Cut the bread into pieces (triangle shape). Heat oil in a pan and fry until golden brown (can be air fried).

After the frying season well.

Instructions for the oven: Khubz can be baked in an oven, but first toss it with some olive oil, sumac, salt, and pepper.

Note:

Keep the fried bread aside and toss it at the time of serving. If added before it may become soggy.

ASSEMBLING:

In a large bowl mix all the vegetables and toss them with the dressing. Keep the fried bread aside and serve it later so that it remains crisp.