Fattoush

By -

 


I don't think I took a picture, so here is their lovely picture. I thought this salad was delicious. I couldn't find pomegranate syrup, but had a "balsamic-like fermented haskap" vinegar from Primal which worked well. You could use a balsamic vinegar or whatever you think would work. 


From NY Times: "For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast. —"
Recipe from Ramzi Osseiran
Adapted by Joan Nathan Updated Feb. 27, 2025 

  • 1 pita bread
  • 1 large tomato, diced, seeds removed
  • ¼ red onion, diced
  • 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
  • 1 cucumber, peeled and cut in rounds
  • 5 radishes, sliced
  • 2 whole scallions, chopped
  • 1 head of romaine lettuce, purslane or other wild greens
  • ¼ cup coarsely chopped fresh mint
  • 1 to 3 teaspoons ground sumac, available in Middle Eastern markets
  • 1 teaspoon dried mint

For the Dressing

  • 2 cloves garlic, peeled and minced (about 2 teaspoons)
  • ⅓ cup extra virgin olive oil
  • Juice of ½ lemon
  • 4 teaspoons pomegranate syrup
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon ground pepper, or to taste

 

Step 1

Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.

Step 2

Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.

Step 3

Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.

Step 4

Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more