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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 pita breads or Arab bread
1 head romaine lettuce, cut into ribbons
3 md. sized firm ripe tomatoes, cut into 1/2 inch pieces
3 sm. cucumbers, peeled, cut into thick slices
1 green bell pepper, seeded and cut into small slices
1-1/2 red onions or mild white onions, or 9 scallions, chopped
1 bunch of rocket leaves, torn
Butch of purslane leaves or lamb’s lettuce, torn
1 sm. bunch of flat leaf parsley, chopped
Mint, a few sprigs, shredded
5 tbsp. extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, crushed
Salt and pepper
1 tbsp. ground sumac
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Directions:
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Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb’s lettuce, flat leaf parsley, and mint.
For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
Variation: For the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
The New Book of Middle Eastern Food
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Comments from olga
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Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants.
Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta
Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.
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