Fattoush
also called fattoush · fatoush · fattoosh · fattush · bread salad · Lebanese bread salad · pita salad · sumac salad
- Shawarma Counter
- The Bowl Shop
- serves 4
- recipe says 30 min
- Salads
Three ways to read this recipe
The table
| 3(300 g)Persian cucumbers | cut the vegetables in rough chunks | dress the vegetables, stand 5 min | throw the bread in last, go straight to the table |
| 3 medium(400 g)ripe tomatoes | |||
| 6radishes | |||
| 4scallions | |||
| 1romaine heart | |||
| 1 cupflat-leaf parsley | |||
| 1/2 cupfresh mint | |||
| 3 Tbs(45 mL)lemon juice | whisk the sumac dressing | ||
| 1 Tbs(7 g)ground sumac | |||
| 2 tsp(10 mL)pomegranate molasses | |||
| 1 clove(grated)garlic | |||
| 1/4 cup(60 mL)extra-virgin olive oil | |||
| 1 tspkosher salt | |||
| 1/2 tspblack pepper | |||
| 2(torn into thumbnail pieces)day-old pita bread | fry the pita in oil until brittle | ||
| 3 Tbs(45 mL)olive oil |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1cut the vegetables in rough chunks
2whisk the sumac dressing
4fry the pita in oil until brittle
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 5 min3 of 5 steps give no time
- Needs you
- about 4 min
fry the pita in oil until brittle
4 minneeds youfrom the start
whisk the sumac dressing
not timedfrom the start
cut the vegetables in rough chunks
not timedfrom the start
dress the vegetables, stand 5 min
5 minwalk awayfrom the start
throw the bread in last, go straight to the table
not timed5 min in
- needs you
- you can walk away
- never timed
You'll need skillet
Goes with
See how it is written
>> title: Fattoush
>> category: Salads
>> tags: salad, lebanese, sumac, pita, pomegranate molasses
>> counters: Shawarma Counter, The Bowl Shop
>> aka: fattoush, fatoush, fattoosh, fattush, bread salad, Lebanese bread salad, pita salad, sumac salad
>> pairs-with: pomegranate-molasses, tabbouleh, pita-bread
>> servings: 4
>> time: 30 min
>> step: fry the pita in oil until brittle
Fry @day-old pita bread{2}(torn into thumbnail pieces) in @olive oil{3%Tbs}(45 mL) in a #skillet{} over medium heat ~fry{4%min}, turning constantly, until every piece is brittle and deep gold, then drain them on paper.
>> step: whisk the sumac dressing
Whisk @lemon juice{3%Tbs}(45 mL), @ground sumac{1%Tbs}(7 g), @pomegranate molasses{2%tsp}(10 mL), @garlic{1%clove}(grated), @extra-virgin olive oil{1/4%cup}(60 mL), @kosher salt{1%tsp} and @black pepper{1/2%tsp} together until it thickens slightly.
>> step: cut the vegetables in rough chunks
Cut @Persian cucumbers{3}(300 g), @ripe tomatoes{3%medium}(400 g), @radishes{6}, @scallions{4} and @romaine heart{1} into rough half-inch chunks and tear @flat-leaf parsley{1%cup} and @fresh mint{1/2%cup} in with them.
>> step: dress the vegetables, stand 5 min
Toss @&(~1)chopped vegetables{} with @&(~2)dressing{} and let them ~stand{5%min}, so the sumac and salt pull a little juice out of the tomatoes and it joins the dressing.
>> step: throw the bread in last, go straight to the table
Throw @&(~4)fried pita{} through @&(~1)dressed vegetables{} at the very last moment and take the bowl straight to the table.