SBS Food

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Fattoush

This Middle Eastern salad makes the most of fresh, seasonal vegetables and leftover pita bread. As fattoush is eaten in a number of countries, including Lebanon, Syria, Egypt and Israel, there are many variations on the dish. Our recipe is closest to a traditional Lebanese version.

111011_SBS_Fattoush_008.jpg
  • serves

    4

  • prep

    10 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4

people

preparation

10

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

1 piece stale Lebanese bread, torn into pieces
4 cups flat-leaf parsley, finely chopped
2 cups mint leaves, finely chopped
2 Lebanese cucumbers, finely chopped
5 spring onions, thinly sliced
6 vine-ripened tomatoes, seeded, finely chopped

Lemon sumac dressing
80 ml olive oil
80 ml lemon juice
1 garlic clove, crushed
2 tsp sumac (see Note)

Instructions

Preheat oven to 200°C. Place Lebanese bread on an oven tray and bake for 10 minutes or until crisp. Alternatively, place under a grill preheated to high for 3 minutes each side or until crisp. Set aside to cool.

To make dressing, whisk together all ingredients in a jug until combined. Season with salt and pepper.

Toss remaining ingredients in a bowl. Drizzle with lemon sumac dressing and toss to coat. Season and stand for 10 minutes before serving tossed with crisp bread.

Note
Sumac, available from supermarkets, is a tangy reddish-brown Middle Eastern spice often used in marinades, salads and dressings.


Photography by John Laurie.

As seen in Feast magazine, Issue 11, p20.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Angela Nahas
Source: SBS



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