Name: Fattoush
Prep time: 15 min
Total time: 15 min
Ingredients: ½ bunch Parsley; ¼ head Romaine Lettuce; ¾ cup Sliced Cabbage; 2 sprigs Scallions (Green Onion); ¼ cup Mint Leaves; 2 Radish; 2 Mini Cucumbers; 1 Tomato; ½ Pita Bread; 2 tb. Olive Oil; 1 Lemon (Juiced); 1 tsp. Sumac; 1 clove Garlic; ½ tsp. Salt

If there is any appetizer that has to be a part of my Ramadan Series, this fattoush salad is definitely it. In most homes throughout the Levantine countries, this salad is on the table all 30 days of Ramadan. While eating the same exact salad every day for a month might seem a little excessive, to many, iftar is not complete without it. Fattoush is known as a peasant’s salad in Lebanon as the farmers would throw in whatever vegetables they have on hand.

Because of this, fattoush is made with a large variety of vegetables and every home has their own list of vegetables that they use. If I happen to have fresh mint on hand I use it, but, often I use dried mint as a substitute. I like to use red cabbage for the pop of color but green cabbage tastes the same. This salad is the perfect side to so many dishes such as mujaddara, grilled kafta and shish kabob, and rice just to name a few. It’s also a very healthy salad since the dressing isn’t cream based but rather oil and citrus. The pita bread is cut into small squares and deep fried for a couple minutes until golden brown. If you prefer to bake the pita, drizzle with olive oil and bake for 5-7 minutes on 400 as a healthier alternative.

STEP 1

Prepare your vegetables by washing them thoroughly and placing them in a strainer to dry.

STEP 2

Cut the stems of the parsley and remove the mint leaves off the stems. Finely chop the parsley and mint together. Chop the rest of your vegetables into ½ inch in size. Place all the vegetables in a large bowl.

STEP 3

Crush the garlic with mortar and pestle and a pinch of salt.

STEP 4

Sprinkle the sumac over the vegetables. Combine the fresh lemon juice, olive oil, garlic and toss with the salad.

STEP 5

Separate the pita halves and cut into 1 inch squares. Deep fry in vegetable oil for 2 minutes until golden brown. If you prefer to bake, drizzle the pita squares with olive oil and bake for 5-7 minutes on 400.