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Fattoush

9/18/2011

5 Comments

 
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Ingredients:

Salad:
2 whole pieces of pita bread (white or wheat, your preference)
3 heads romaine hearts lettuce
1 large cucumber or 3 small cucumbers
1/2 cup flat leaf parsley leaves
2 large tomatoes
1 medium red onion
2 tablespoons fresh mint or 1 tablespoon dried mint
 
Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon sumac
1/2 teaspoon fresh minced garlic (optional) 
salt and pepper to taste


Preheat oven to 350F degrees. 
Cut pitas into small squares. Brush them with olive oil and  lay them out sparsely on a baking dish. Bake for 6-10 minutes, until light golden brown. Watch them closely because they can burn quickly. Set aside.

Chop the romaine, cucumbers, tomatoes, parsley, onion, and fresh mint (if using dry mint, mix it in the dressing). Toss in a large salad bowl.

Prepare dressing: The easiest way to mix dressing properly is to place the ingredients in a sealed jar and rapidly shake the jar for 20 seconds. You can also thoroughly whisk together the ingredients. Using one of the methods, combine olive oil, lemon juice, sumac, garlic, and salt pepper to taste. Pour the dressing over the salad and toss. 

Immediately before serving the salad, toss in the pitas. Be sure to do this just before serving so the pitas stay crispy. 
 

5 Comments
Karen gill
2/24/2012 11:56:29 pm

Love it I'm british

Reply
Amber
9/23/2012 07:25:18 am

Thanks for the recipe sharing. You are right - whenever I ask my grandma for recipes, she tells me a "cup" or a "spoon" but that could be any amount - I usually have to experiment, and it never turns out very well!

Reply
Rand
12/6/2014 03:47:46 pm

I love love love everything. I've been looking for middle eastern recipes.. please keep sharing. Thank you!

Reply
Pamela
9/13/2015 12:04:35 am

Made this salad today for a baby shower!! Everyone loved it!! Thank you so much for sharing this! 😀

Reply
Mary
6/30/2017 04:24:27 am

Im european and married to a chaldean and we live far from husband's family so never got to learn their way of cooking. Big thank you for all your recipies, from Australia! Xx

Reply



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