Lebanese Fattoush Salad My Way Food

LEBANESE FATTOUSH SALAD

Steps:

• Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
• Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
• Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
• Add the fried pita bread to the salad immediately before serving.

FATTOUSH RECIPE (LEBANESE SUMMER SALAD)

Steps:

• Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
• Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
• Combine all of the salad ingredients and then toss with the dressing.
• For the dressing- combine the dressing ingredients and whisk together.
• This salad is best dressed just prior to serving.

MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD

Steps:

• Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
• Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
• For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
• Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
• Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
• The New Book of Middle Eastern Food.

FATTOUSH SALAD BY NEIL PERRY (LEBANESE)

Steps:

• Heat a little olive oil in a pan and fry the pita bread until crispy.
• Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
• In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
• Add the dressing to the salad and serve straight away.

LEBANESE FATTOUSH SALAD MY WAY

Steps:

• PREPARATION INSTRUCTIONS.
• Combine ½ cup olive, lemon juice, lemon zest and chopped garlic, set aside.
• Cut pita bread into small pieces and toast under a broiler until they are crispy, set aside.
• Add and toss with the chickpeas salt and pepper to taste, set aside.
• Sprinkle a little cinnamon powder on the artichokes, set aside.
• Combine chopped cilantro, mint and a small amount of cinnamon powder in a small bowl, then dip cheese wedges in the mixture, coat on all sides, then cut each wedge into two or three pieces and set aside.
• INSTRUCTIONS.
• In a large bowl add the salad greens, cucumber, grape tomatoes, pit less olives, parsley, toss and set aside in a nice sized serving dish.
• Add on top of the salad greens & vegetables the chickpeas, cheese wedges and crisp bread.
• Pour over all the salad greens and vegetables the olive oil and lemon juice mixture including some on the crispy pita bread as well.
• Finally, drizzle a small amount of tahini sauce around the edge of the dish.
• Enjoy.
• NOTES.
• Add the toasted pita bread at the end so it remains crispy. Khoubz Arab bread can also be substituted for the pita bread.
• You can also add coarsely ground sumac or zahtar seasoning and/or crumpled up feta cheese.
• Also, this Fattoush bread salad can be added to a nice individual plate of Hummus as well.