Best Fattoush With Dukkah Recipes

FATTOUSH

Fattoush image

Fattoush is a Levantine salad made with fried pita and seasonal vegetables, such as lettuce, cucumber and tomato. The special flavor of fattoush comes from the dressing, which contains sumac and pomegranate molasses. With just the right amount of zestiness, this salad is the perfect addition to any Middle Eastern or Mediterranean meal, especially during grilling season.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pieces pita bread
1/3 cup extra-virgin olive oil
1 head romaine, chopped
6 radishes, thinly sliced
3 green onions, chopped
2 Persian cucumbers, diced
1 medium or 1/2 large red onion, diced (see Cook's Note)
1 red bell pepper, diced (see Cook's Note)
1 large tomato, diced
1 cup fresh mint leaves, chopped
1 cup fresh flat-leaf parsley leaves and tender stems, chopped
3 tablespoons lemon juice
2 tablespoons pomegranate molasses
1 tablespoon ground sumac
2 cloves garlic, minced
Kosher salt

Steps:

Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces.
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.

FATTOUSH WITH DUKKAH

Fattoush With Dukkah image

Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za'tar, which can itself be considered a version of a dukkah.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 10m

Yield 6 to 8 generous servings

Number Of Ingredients 11

Ingredients

3 stale or lightly toasted pita breads, preferably whole-wheat
1/4 cup fresh lemon juice
Salt to taste
6 tablespoons extra virgin olive oil
Freshly ground black pepper to taste
1 pound tomatoes, coarsely chopped
1 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
6 scallions, white and light green parts, sliced
1/2 cup chopped fresh flat-leaf parsley
1 romaine lettuce heart (the lighter inner leaves), washed, dried, cut crosswise in 1-inch-wide pieces
2 to 4 tablespoons hazelnut and herb dukkah, to taste

Steps:

Break the pita into pieces.
Combine the lemon juice, salt, olive oil and pepper in a small bowl.
Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams

FATTOUSH SALAD

Fattoush Salad image

Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.

Provided by The Mediterranean Dish

Categories Salad

Time 20m

Number Of Ingredients 18

Ingredients

2 loaves pita bread
Extra virgin olive oil
Kosher salt
2 tsp sumac, divided, more as needed
1 heart of Romaine lettuce, chopped
1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
5 Roma tomatoes, chopped
5 green onions (both white and green parts), chopped
5 radishes, stems removed, thinly sliced
2 cups chopped fresh parsley leaves, stems removed
1 cup chopped fresh mint leaves (optional)
Juice of 1 lemon or 1 1/2 limes
1/3 cup extra virgin olive oil
1 to 2 tablespoons pomegranate molasses, optional
Salt and pepper
1 tsp sumac
1/4 tsp ground cinnamon
scant 1/4 tsp ground allspice

Steps:

Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

Nutrition Facts : Calories 345 calories, Sugar 11.4 g, Sodium 177.6 mg, Fat 20.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 11.3 g, Protein 9.1 g, Cholesterol 0 mg

FATTOUSH

Fattoush image

This classic Middle Eastern salad makes a crunchy light side dish or lunchbox filler- it's sprinkled with sumac, mint and parsley

Provided by Katy Greenwood

Categories Lunch

Time 15m

Number Of Ingredients 12

Ingredients

2 tomatoes , chopped into chunks
¼ cucumber , deseeded and sliced
½ red onion , sliced
1 small head romaine lettuce , shredded
handful mint leaves, roughly chopped
handful parsley leaves, roughly chopped
2 pitta breads
1 tsp sumac
½ garlic clove , crushed
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
juice ½ lemon

Steps:

The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning.
The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac.

Nutrition Facts : Calories 358 calories, Fat 18 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium

AUTHENTIC LEBANESE FATTOUSH

Authentic Lebanese Fattoush image

Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.

Provided by George

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 17

Ingredients

½ cup water
1 teaspoon cornstarch
⅓ cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
½ (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces

Steps:

Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 6.2 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 349.8 mg, Sugar 7 g