Fatoush - a Zesty Middle-eastern Salad
Intro: Fatoush - a Zesty Middle-eastern Salad
This is a very well known salad dish, in the Middle-East, and is particularly associated with Egypt and the Lebanon. Its really easy to prepare, needing some coarse chopping and then mixing. The only thing is, it benefits from "marinading" in the lemon juice for an hour or so.
The final flourish, the addition of a spice called sumac is optional, but authentic. Our supply is Iranian sumac, bought in Tehran from THE most amazing spice shop, and supplied by really friendly people.
The final flourish, the addition of a spice called sumac is optional, but authentic. Our supply is Iranian sumac, bought in Tehran from THE most amazing spice shop, and supplied by really friendly people.
STEP 1: Ingredients
Ingredients:
4 tomatoes - a nice fresh sweet variety for preference.
1 cucumber
4 spring onions (scallions)
3 cloves of freshly crushed/ chopped garlic
Broad leaf parsley ( a good bunch)
Garden mint ( a couple of sprigs)
Juice of 2 lemons
3-4 pita breads
Sumac, if available.
4 tomatoes - a nice fresh sweet variety for preference.
1 cucumber
4 spring onions (scallions)
3 cloves of freshly crushed/ chopped garlic
Broad leaf parsley ( a good bunch)
Garden mint ( a couple of sprigs)
Juice of 2 lemons
3-4 pita breads
Sumac, if available.
STEP 2: Preparation
Into one bowl, throw all the ingredients
1.) Cut cucumber into 4 length-ways, chop into 6mm / 1/4" chunks.
2.) Chop tomato into similar slices, and chop into thumbnail sized pieces (don't bother peeling tomatoes, lifess too short)
3.) Chop scallions into short chunks
4. Chop garlic, or use a garlic press
5. ) Coarsely chop parsley, strip mint leaves off stalk, and chop and add to bowl.
7.) Juice 2 lemons (nuke 'em for 15 seconds first, to make 'em juicy) Pour over contents of bowl...
Mix thoroughly, make sure the veggies are nicely covered with the lemon juice.
Put aside in refrigerator for an hour.
1.) Cut cucumber into 4 length-ways, chop into 6mm / 1/4" chunks.
2.) Chop tomato into similar slices, and chop into thumbnail sized pieces (don't bother peeling tomatoes, lifess too short)
3.) Chop scallions into short chunks
4. Chop garlic, or use a garlic press
5. ) Coarsely chop parsley, strip mint leaves off stalk, and chop and add to bowl.
7.) Juice 2 lemons (nuke 'em for 15 seconds first, to make 'em juicy) Pour over contents of bowl...
Mix thoroughly, make sure the veggies are nicely covered with the lemon juice.
Put aside in refrigerator for an hour.
STEP 3: Serving and Suggestions
Toast 3 or 4 pita breads and chop into bite sized pieces.
Just before serving, mix in pita bread
If you're familiar with sumac, add some sprinkling to the dish before serving - it adds a further lemony flavour which is very refreshing. Otherwise, serve sumac in a pepper shaker with the salad.
Serve and enjoy.
We're serving the salad in pitta bread, with sea-bass cooked with paprika and lime
Just before serving, mix in pita bread
If you're familiar with sumac, add some sprinkling to the dish before serving - it adds a further lemony flavour which is very refreshing. Otherwise, serve sumac in a pepper shaker with the salad.
Serve and enjoy.
We're serving the salad in pitta bread, with sea-bass cooked with paprika and lime
35 Comments
SoranSo 13 years ago
hxwhxw 12 years ago
Hey man, what about taboolah? thats amazing too, and in my opinion tastes better (I'm Palestinian so that probably explains it)
steveastrouk 12 years ago
Thanks for the idea.
Steve
dani abou zamel 9 years ago
it is nothing compared to tabouli
sunshiine 12 years ago
umursengul 12 years ago
garywpalmer 12 years ago
steveastrouk 12 years ago
marjorum 12 years ago
thingy 12 years ago
I collect the flower heads when they are bright red and dry them. Shake the tiny berries out or crunch the flower heads with your hands to extract the seeds. They have a lemony flavor.
Another use is a kind of lemonade made by steeping the flower heads in hot water and adding a little honey. Very refreshing.
Make sure you wash the heads throughly as spiders and insects like to nest in the flower heads.
young skipper 12 years ago
robbs 13 years ago
kakungulu 13 years ago
The problem of recreating this salad here in the states is not the sumac or lemon, it's the cucumbers. They are just not tasty and don't have the same consistency of a cucumber grown back in the old country.
Suggested alternatives:
1. Organic cucumbers - can be expensive but the smaller ones are better.
2. Smaller cucumbers - after cutting them length ways, carve out the seeds. Peeling them is not a bad idea.
3. Grow your own - don't keep watering them after the yellow flowers die. The good cucumbers can have residual yellow petals. I suspect they try to "pump up" the cucmbers here and that's why they so bad.
Thanks for the instructable and enjoy a great salad.
firefly68 13 years ago
kakungulu 13 years ago
FrozenIce 13 years ago
kakungulu 13 years ago
FrozenIce 13 years ago
kakungulu 13 years ago
FrozenIce 13 years ago
and by the way "The Lebanon"?
P.S: you cant argue with a Lebanese!!!