FATTOUSH SALAD
Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 18
Steps:
- Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
- In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
- To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
- Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
Nutrition Facts : Calories 345 calories, Sugar 11.4 g, Sodium 177.6 mg, Fat 20.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 11.3 g, Protein 9.1 g, Cholesterol 0 mg
FATTOUSH WITH DUKKAH
Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za'tar, which can itself be considered a version of a dukkah.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 10m
Yield 6 to 8 generous servings
Number Of Ingredients 11
Steps:
- Break the pita into pieces.
- Combine the lemon juice, salt, olive oil and pepper in a small bowl.
- Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams
EASY DUKKAH
This dukkah recipe is so easy to make! Dukkah is a nut and spice blend from Egypt-sprinkle it over bread dipped in olive oil, vegetables, hummus and more. Recipe yields 1 scant cup.
Provided by Cookie and Kate
Categories Condiment
Time 8m
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
- Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
- Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don't overdo it!).
- Transfer the dukkah to a bowl for serving, or store it in an air-tight container for 1 to 2 weeks.
Nutrition Facts : ServingSize About 2 tablespoons, Calories 100 calories, Sugar 0.5 g, Sodium 141.9 mg, Fat 9.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 3.3 g, Fiber 1.6 g, Protein 3 g, Cholesterol 0 mg
AUTHENTIC LEBANESE FATTOUSH
Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.
Provided by George
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 6.2 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 349.8 mg, Sugar 7 g
ARABIC FATTOUSH SALAD
Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. It's a colorful tossed salad with a lemony garlic dressing, and if you've never made a single Arabic dish, this is a delicious and healthy place to start.
Provided by Sonja Taha
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
- Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 9.2 g, Fiber 3.1 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 208.3 mg, Sugar 6 g
FATTOUSH
This classic Middle Eastern salad makes a crunchy light side dish or lunchbox filler- it's sprinkled with sumac, mint and parsley
Provided by Katy Greenwood
Categories Lunch
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 358 calories, Fat 18 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
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FATTOUSH SALAD GLUTEN FREE RECIPE WITH ORANGE DUKKAH DRESSING
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Estimated Reading Time 1 min
- In a jar with a tight-fitting lid, combine the olive oil, orange juice, garlic, salt, and 1 teaspoon of the dukkah. Close the lid and shake vigorously until emulsified.
- In a large salad bowl, combine the lettuce, cucumber, onion, chips, tomatoes, mint, and cilantro. Drizzle the dressing over the salad and toss to combine. Sprinkle with the remaining 1 teaspoon dukkah and a few grinds of pepper and serve.
- In a large, dry skillet over medium heat, toast the nuts and seeds in separate batches until fragrant, 1 to 2 minutes per batch. Transfer to a rimmed baking sheet and let cool completely.
- Transfer the toasted nuts and seeds to a food processor and pulse until the mixture is the texture you prefer. Be careful: it will turn into a paste if you process too long.
FATTOUSH RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (76)Estimated Reading Time 1 minServings 6-8
- Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. 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.
- 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.
AVOCADO FATTOUSH | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 30 minsCalories 567 per serving
- Heat a skillet or saute pan over medium heat. Add oil. When oil begins to shimmer add beans and dukkah with a pinch of salt. Cook until beans begin to pop and spices are toasted and fragrant, ~4 minutes.
- Whisk dressing, adding a splash more water if dressing was made ahead (it tends to thicken up when chilled).
- To assemble salads, toss lettuce with beans, cucumber, tomatoes and avocado. Crumble feta over top. Add pita last, just before serving so it stays crunchy. Toss with tahini dressing and enjoy!
RIB-EYE STEAK WITH DUKKAH CR... | ASDA ... - ASDA GOOD LIVING
From asda.com
5/5 (2)Total Time 50 minsCategory DinnerCalories 736 per serving
- For the dukkah crust, toast the sesame seeds, hazelnuts, cashews, ground coriander, cumin seeds and 1.5g sumac. Stir in paprika, thyme, sea salt and pepper. Mix well.
- Dust the pitta bread pieces with sumac and fry in half a teaspoon of olive oil. Season with salt. Put the tomatoes, cucumber, spring onion, red onion, lettuce, 10g parsley, fresh mint and 1 tsp dried mint in a large bowl. Toss well.
- Soak 5g sumac in 10ml hot water for 5 minutes. Put in a blender with lemon juice, the pomegranate sauce, 2 cloves of garlic, vinegar, ½ tsp dried mint, 45ml olive oil and 1.25g salt. Blitz the dressing and put to one side until ready to serve.
- For the chermoula sauce, finely chop 1 clove of garlic, 30g parsley and the fresh coriander. Put in a bowl with lemon zest, 1 tsp paprika, ½ tsp chilli powder, ½ tsp ground cumin, 108ml olive oil. Mix. Season with salt and pepper.
ROASTED ROOTS FATTOUSH RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine Middle EasternTotal Time 1 hr 20 minsCategory Side Dish, SupperCalories 466 per serving
- Heat oven to 200C/180C fan/gas 6. Toss the root veg in the dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for 1 hr until soft and beginning to char.
- Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 15 mins until golden and crisp, then set aside.
- For the dressing, melt the butter in a saucepan over a low heat and cook slowly until nut-brown, about 8 mins. Immediately pour in the lemon juice and leave to cool. Once cool, stir in the yogurt.
- Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds. Drizzle over some of the dressing, and serve the remainder on the side.
15 IDEAS FOR USING DUKKAH AT HOME - GEWüRZHAUS
From gewurzhaus.com.au
- Sprinkle dukkah on hummus. Sprinkle some dukkah over your favourite hummus — or make your own! Our Hummus recipe is a tad nutty, with a chickpea base and enjoyed with a glug of extra virgin olive oil.
- Enjoy a dukkah-crusted falafel pita. This Dukkah Crusted Falafel Pita recipe will change the way you enjoy pitas. Involving a healthy dose of dukkah, this healthy pita is enjoyed filled with hummus, falafel and topped with an assortment of your favourite salad additions.
- Add crunch to your fattoush. Our Smoky Almond Dukkah Fattoush is a homage to the bright, assertive and refreshing salad mix. Featuring our very own Smoky Almond Dukkah and sumac, this fattoush recipe is a delight to devour on its own or ready to be served up with grilled chicken or steak.
- Served alongside Ottolenghi's Butter Bean Dip. Our love of Ottolenghi knows no bounds – so we're sharing this recipe for Butter Bean Dip with Dukkah. It comes in two parts: you can make both the bean dip and the dukkah yourself, or simply enjoy your homemade bean dip with our dukkah.
- Smashed avocado on toast with a squeeze of lime juice. A tasty serving suggestion that will add that level of crunch to your breakfast spread.
- Coat roasted cauliflower with dukkah. Whether you're whole-roasting your cauliflower or splitting it up into bite-sized morsels, coating the top of of it with dukkah (mixed with an olive oil) will add a burst of flavour.
- Include a healthy pinch of dukkah in a sandwich. Dukkah can transform any sandwich into something else altogether. Try it with an egg sandwich, heaped with plenty of rocket leaves.
- Top grilled eggplant with dukkah. A flavour-packed, dynamic duo: soft eggplant with crunchy dukkah. Our Whole Grilled Eggplant recipe will be enjoyed by many vegetarians and vegan paletes, as well as a healthy side-dish alongside a meaty main.
- Homemade labneh balls rolled in dukkah. Labneh and dukkah is a classic combination, designed to be enjoyed.
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