Recipe: Fattoush edit

Tags: Middle East, Salad, Sidedish, Vegan

Yield: 4 servings

edit Ingredients

4	(6 inch) pita breads
½	cup minced fresh mint, parsley, basil, or purslane leaves
¼	cup minced fresh parsley leaves
1	small red onion, minced
1	large or 2 medium ripe tomatoes, cored, seeded, and roughly chopped
1	medium cucumber, peeled, seeded, and roughly chopped
1	red bell pepper, stemmed, seeded and chopped
½	cup basic vinaigrette or extra-virgin olive oil and freshly squeezed lemon juice

edit Preparation

Step 1	Preheat the oven to 350F.
Step 2	Place the pitas on a baking sheet and put them in the oven for about 15 minutes, turning once or twice, until they are dry, slightly crisp and a little but far from completely browned.
Step 3	Tear the pitas into bite-size pieces.
Step 4	Toss the pitas with all the remaining ingredients, adding vinaigrette or oil and lemon juice to taste. Serve immediately.

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edit About Fattoush

This recipe comes from Mark Bittman's book, 'How to Cook Everything.' It says, "A traditional Greek salad that is also good with strong mint, or a combination of mint and thyme. Spread it on pita bread or crackers or serve it on a abed of greens dressed with lemon." Prep time - 45 minutes.

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Other Names: Fattouche

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Edited by: Taylor Davies, Helen Pitlick, Barnaby Dorfman, Sarah Donnell

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guinnah: “Fattoush”

January 16, 2010

I've had many version of fattoush, the Lebanese salad with crisped pita bread. Some have a long list of ingredients, others are more simple. It's really a flexible ...

full post | More from this user

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Wikipedia

Fattoush (Arabic: فتوش, also fattush) is a Levantine salad made from toasted or fried pieces of pita bread (''khubz 'arabi'') combined with mixed greens and other vegetables.Wright, 2003, . Fattoush belongs to the family of dishes known as ''fattat'' (plural) or fatta, which are made in the Levant by Arab cooks using stale flatbread as a base. To make fattoush, cooks use seasonal produce, mixing different vegetables and herbs according to taste, while making use of pitas that have gone stale. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give fattoush its sour taste.