Fattoush

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 251, total fat 13 G., saturated fats 2 G., proteins 6 G., carbohydrates 31 G., fiber 7 G., cholesterol 0 mg, sodium 700 mg, sugar 11 G.

Fattoush is a Levantine salad made with toasted pita bread and seasonal vegetables, including lettuce, cucumber, and tomato. Its distinctive flavor comes from a dressing made with sumac and pomegranate molasses. With its tangy, tangy flavor, it's the perfect complement to any Middle Eastern or Mediterranean dish, especially grilled ones.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 pitas
1/3 cup extra-virgin olive oil
1 romaine lettuce heart, chopped
6 radishes, thinly sliced
3 green onions, thinly sliced
2 cucumbers, diced
1 medium or half a large red onion, diced (see Note)
1 red bell pepper, diced (see Note)
1 large tomato, diced
1 cup chopped fresh mint leaves
1 cup chopped fresh parsley leaves
3 tablespoons lemon juice
2 tbsp. l. pomegranate molasses
1 tbsp. ground sumac
2 cloves garlic, crushed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pita, romaine lettuce, radish, green onions, cucumbers, red onion, sweet pepper, tomatoes, mint, parsley, lemon juice, pomegranate molasses, sumac, garlic

Cooking the dish according to the recipe:

Cut the pita into 4cm wide strips, then turn 90 degrees and cut again to form small squares.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry the pita bread until golden brown and crisp, 5–7 minutes. Transfer the fried pita bread to a paper towel-lined plate to absorb excess oil and set aside.

Place romaine lettuce, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint, and parsley in a large bowl and toss gently.
In a small bowl, combine the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic, and 1 teaspoon salt. Pour the dressing over the salad and toss gently.
Add the pita pieces and gently toss the salad again. Taste and add more salt if needed.

Note

I like to dice the onion and pepper, but you can also cut them into thin strips. You can omit the bell pepper altogether if you prefer.

Author of the recipe - Shadi Hasanzadenemati is a food writer and recipe developer who runs the blog Unicorns in the Kitchen.

Categories:

recipe / Vegan dishes / Dishes rich in fiber / Calorie content of prepared meals / Summer dishes / Side dishes / Salads / Warm salads / Vegetable salads / Leafy salads / Salads with bread / Arabic cuisine