Fattoush
Fattoush is the beloved Lebanese salad of infinite variations. Perfect for hot weather, crunchy, fresh vegetables make up the majority of this dish and are unique to each family.
Sumac
The authenticity of fattoush lies with sumac and the crisp flatbread, similar to croutons. A crushed red berry, sumac provides a distinct, tart flavor similar to lemon, and is incredibly common in Middle Eastern dishes.
Add Grilled Meat or Vegetables
Serve fattoush with grilled chicken, beef, or vegetables seasoned with our Lebanese Baharat blend. Pure dry-roasted cooked garbanzo beans make another good addition.
Alternatively, go for another Lebanese classic: Shawarma.
Variations
- Substitute chicken with sirloin beef.
- Add dry-roasted cooked garbanzo-beans.
- Top meat with a yogurt sauce (see Shawarma recipe for details) or tahini sauce.
- Substitute chicken with vegetables (see Shawarma recipe for details).
- Make Shawarma instead.
Fattoush Spices
[1] Allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg[2] Sumac
Lebanese Fattoush
Fattoush is the beloved Lebanese salad of infinite variations. Perfect for hot weather, crunchy, fresh vegetables make up the majority of this dish and are unique to each family. The authenticity of fattoush lies with sumac and the crisp flatbread, similar to croutons. A crushed red berry, sumac provides a distinct, tart flavor similar to lemon, and is incredibly common in Middle Eastern dishes. Add meat or oven-baked vegetables seasoned with our Lebanese Baharat blend.
Ingredients
Salad Base
- 3 cups lettuce cut into 1/2-inch strips
Firm Ingredients
- 1 Persian cucumber
- 1/2 yellow bell pepper
- 1/2 cup red radish halved and sliced
Soft Ingredients
- 1 medium tomato
Protein
- 1 lb chicken breast tenders, or thighs
Crunchy Toppings
- 2 pita bread cut into 1x1 inches chips
Fresh Herbs
- 1/2 cup flat parsley or mint chopped
Dressing
- lemon juice
- olive and vegetable oil
- pomegranate molasses or syrup optional
Fattoush Culinary Spice Kit
- Pouch [1] Allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, and ginger for the protein
- POUCH [2] Sumac for the salad
Optional
- sliced onions, and/or grated garlic
- dry-roasted pre-cooked garbanzo beans
- Serve with extra pita bread
Instructions
Dry-Marinade
- Cut chicken into 1/4-inch thin strips.
- Rub them with salt to taste and all Fattoush [1] spices until all strips are evenly coated.
- Place chicken in a sealed bag or container and let marinate in the fridge overnight.
Salad Dressing
- In a CUP, mix 1 tbsp lemon juice, Fattoush [2] spices, salt to taste, and 1-2 tbsp olive oil.
Salad
- Cut vegetables into bite-size pieces.
- In a large BOWL, add all vegetables, herbs, and the dressing. and toss lightly.
Fry
- In a PAN, heat 2 tbsp olive oil over medium heat.
- Fry pita chips in several batches until crisp. Take them out and set aside.
- In the same PAN, heat 2 tbsp vegetable oil over high heat.
- Fry chicken strips until they turn brown.
Serve
- Serve salad, pita chips, and chicken in separate bowls.
- Everyone can create a salad plate with pita chips and chicken to taste.
- Enjoy!
Notes
▪ Substitute chicken with sirloin beef, or vegetables*.
▪ Substitute pita bread with any flatbread.
▪ Top meat with a tahini or yogurt sauce*.
▪ Make Shawarma instead*.
*For all recipes click here.
