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Lebanese Fattoush Salad Recipe

At home, I still make many refreshing salads. They are also craving other types of stews, but salads are still my food for more than a day, it is what you want most. Today, I bring you the recipe for the Lebanese Fattoush Salad Recipe.

The Fattoush salad is of Lebanese origin and has many variations depending on the area and the family that prepares it, but they all have in common the use of tomato and other chopped vegetables and chopped pita bread, as is, fried or toasted.

To make this salad I have based on Ottolenghi’s recipe from the book Jerusalem, but with some variations, adapting it more to what I had tried, where the kitchen has a lot of Lebanese influence.

It is a very refreshing salad, very pleasant to eat and quite satisfies when carrying bread. I usually do it when I have some piece of pita bread overnight, or defrost any that I have especially to make it. I love!

Lebanese Fattoush Salad Recipe

Lebanese Fattoush Salad Recipe

Recipe by Post Journal RecipesCourse: SaladsCuisine: LebaneseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

It is a very refreshing salad, very pleasant to eat and quite satisfies when carrying bread. I usually do it when I have some piece of pita bread overnight, or defrost any that I have especially to make it. I love!

Ingredients

  • 200 ml of buttermilk (or 100 g of Greek yogurt and 100 ml of whole milk)

  • 1 pita bread

  • 3 medium or 2 large tomatoes

  • 2 radishes

  • 2 medium or 1 large cucumber

  • 1 scallion

  • 1 bouquet of parsley

  • 1 peppermint or mint branch

  • 1 clove garlic

  • 2 teaspoons lemon juice

  • a tablespoon of olive oil

  • a little salt and pepper

  • 1/2 tablespoon of Sumac (optional)

Directions

  • If you don’t have buttermilk, mix the yogurt with the milk and leave them in the fridge for at least an hour to ferment and look like buttermilk
  • Open the pita bread in half to make a sandwich, and cut each half into 8 pieces and place them in the oven or fry them. I like it more with baked bread.
  • Mix olive oil, lemon, salt and a clove of minced garlic to prepare the dressing.
  • Dice the tomato and cucumber and put them in a large bowl.
  • Add radishes cut into thin slices.
  • Add the dressing to the bowl and stir everything well for flavor.
  • Chop the parsley and mint.
  • Add a little salt and pepper.
  • Pour the roasted pita bread and the sumac sprinkled on top.
  • Just when you go to take the salad, add the buttermilk purchased or prepared so that the bread does not soften.

Notes

  • If you don’t have Sumac, you may not add it. It gives a very pleasant citrus flavor but it is not essential.
  • If you don’t have roasted pita bread, you can cut thin pieces of bread and toast them equally.
  • If you feel like it, you can add some lettuce, many versions of this salad take it.
  • The original recipe adds unroasted bread, but I have tried it several times both ways and I like it more with toasted bread.

And you, did you know this salad? Have you ever tried any salad with roasted or unroasted bread?

Ahmed Ismailhttps://www.ipostjournal.com/
Post Journal is a Smart Journal, which provides internet viewers access to world news and real-life stories. Whether it is entertainment, Technology, Allrecipes, business, Insurance, Lifestyle, Travel or such.

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