Lebanese Fattoush Tuna Salad 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.

LEBANESE FATTOUSH TUNA SALAD RECIPE

Steps:

• Gather all ingredients
• Combine tuna, chopped vegetables, olive oil, lemon juice, and honey.
• Mix well.
• Add salt and pepper to taste, however, I only add about a Tsp or two of salt and it is fine.
• Mix with your toasted pita right before serving. If you add it too soon it will become soggy!
• Sprinkle with Ground Sumac (optional)

LEBANESE INSPIRED TUNA SALAD

Steps:

• Squeeze out excess oil from the tuna.
• Flake the tuna.
• Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
• Mix the olive oil with the juice from the lemon until somewhat thickened.
• Pour this over the tuna and the other ingredients.
• Blend it all with a fork.
• Adjust seasonings if necessary.
• Chill for at least an hour.

FATTOUSH - LEBANESE BREAD SALAD

Steps:

• Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
• Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
• Toast pita bread under the grill - it should be pale gold in colour, not brown.
• Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.

LEBANESE FATTOUSH SALAD WITH GRILLED CHICKEN

Steps:

• TO PREPARE SALAD:
• Preheat oven to 350°F
• Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac.
• Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
• Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl.
• Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
• TO PREPARE CHICKEN:
• Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper.
• Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.)
• Slice the chicken thinly and serve on top of the salad.
• NOTE:.
• The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
• DIETARY EXCHANGES: 1 starch, 1 vegetable, 1 fat, 3 lean meat (1 Carbohydrate 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.

LEBANESE FATOUSH SALAD

Steps:

• Place the bell peppers, cucumbers, tomatoes, scallions, mint, parsley and cilantro in a large bowl.
• In a seperate bowl combine the garlic with the olive oil and lemon juice.
• Season to taste with salt and freshly ground black pepper.
• Pour the dressing over the salad and toss lightly to mix.
• Toast the pita breads in a toaster until crisp and serve along side (or crumbled on top) of salad.

AUTHENTIC LEBANESE FATTOUSH

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.

LEBANESE FATTOUSH (BREAD SALAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
• Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
• Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
• Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
• Garnish salad with toasted pita.

LEBANESE TUNA TAHINI SALAD

Steps:

• In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
• Season with salt and pepper to taste.
• In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
• Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.