Lebanese Fattoush Recipe–Dinner Food

We recently entertained customers from a GCC country.

They were Arabic, so I shared a bit of my Lebanese culture.

The greatest complement paid me was how they described their eating habits.

In broken but confident English, they explained that for breakfast and lunch in their country they’d eat food from their homeland, or Chinese, or Indian, or Pakistani, or even Mexican…but for dinner, since it was so special, they ate Lebanese.

Me too.

It’s time I share another amazingly delicious recipe gifted from my mom and God-Mother.

Fattoush is a salad that’s now easier to make than ever, thanks to another gal named Stacy.

In every one of my Lebanese recipes, there’s always something from the old-world tradition, that, through modernization, has been simplified.

Toasting pita chips in the oven, just right, even caught mom off guard a time or two, and the smoke would fill the kitchen.

Thanks to Stacy’s, this crowd pleaser is a simple way to keep your friends and family happy customers, by getting them their fattoush a little quicker.

Mine asks for it at every important dinner.

INGREDIENTS

1 HEAD ROMAINE LETTUCE

1 BUNCH PARSLEY (CURLEY OR FLAT)

2 CUPS RADISHES

1 GREEN PEPPER

1 BUNCH SCALLIONS

1 BUNCH FRESH MINT

1 LARGE CUCUMBER (EUROPEAN IF YOU CAN FIND IT)

1 BAG  or BUNCH WATERCRESS (ok to omit as it’s hard to find)

3 LARGE TOMATOES

1 BAG STACY’S MULTIGRAIN PITA CHIPS

1 1/2 CUPS OLIVE OIL (I PREFER LIGHT)

3/4  CUPS LEMON JUICE

1 TEASPOON SALT

1 TEASPOON GROUND BLACK PEPPER

1 HEAPING TABLESPOON SUMAC

Into a large bowl (we call it a Tunjjara) chop and toss in the lettuce, parsley, green pepper, scallions, mint, watercress and tomatoes…then slice up and add the cucumber and radishes.

Pour in the olive oil and lemon juice, then sprinkle the spices.

At the very end, and only when you’re ready to serve, dump the entire bag of Stacy’s Chips on top and toss.  If you pitch them in too early they’ll get soggy and kill half the fun of eating something zesty and equally crunchy at the same time.

I gently crush the chips into smaller pieces before dumping them in, to spread the pita goodness around to more mouthfuls.

Two important notes…be careful to thoroughly wash the parsley, to remove any soil, and if you need Sumac, find a Lebanese bakery or search for it online…see website below.

Sahtayn!

http://www.olivenation.com/Sumac-P3931C175.aspx

Stacy's a Fattoush Shortcut

PS…This is a party size recipe, enough to serve 8-10 hungry Arabian Horses…cut it in half to serve less.

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2 Responses to “Lebanese Fattoush Recipe–Dinner Food”

  1. Susan Says:

    Yum yum yum yum yum. I LOVE fattoush. (Especially yours, Jim!)

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