Friday, August 3, 2012

134. Lebanese Fattouche Salad

Live and Learn.
Another cliché that doesn't lack in truth.
I had fattouche salad presented to me at lunch by a friend, and noted several differences between her fattouche and my fattouche.

She had all her ingredients chopped smaller, including the fried bread.
She had grated carrot in hers. I didn't know fattouche could have carrot in it.
It was delicious.
Yes, I am a strong believer in the strength of the words live and learn.


For the salad:
1 large tomato, diced small
2 cucumber, peeled, diced small
1 large green onion, diced small
1 carrot, peeled and grated
some parsley, chopped finely
some coriander, chopped finely
some fresh mint, chopped finely
1/2 romaine lettuce, sliced finely
1 large pitta bread, cubed small, fried, cooled

For the dressing:
1 lemon, juice
1 tsp salt
1/2 tsp sugar
1 tsp sumac
1/2 tsp dried mint
1/4 cup olive oil


Layer all the salad ingredients together, topping with the lettuce and the fried bread.
Mix all the dressing ingredients together.
Toss and dress just before serving, to keep the bread from getting soggy.

 صحة و عافية

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