Fattoush
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- salt and pepper to taste
- 1 1/2 cups olive oil
- 1 cup freshly squeezed lemon juice
- Carbohydrate 25 g(8%)
- Fat 44 g(67%)
- Fiber 8 g(32%)
- Protein 5 g(11%)
- Saturated Fat 6 g(31%)
- Sodium 736 mg(31%)
- Calories 486
Preparation 1. Tear the bread into pieces (roughly 1-inch-square). Heat the vegetable oil over medium heat, and fry the bread bits until nicely browned and crisp, then set aside to drain on a plate lined with paper towels; or you can toast the pita instead of frying. 2. Combine vegetables, lettuce, parsley, and bread pieces in a large bowl, and toss well. 3. Whisk olive oil and lemon juice, and mix in garlic, sumac, mint, and salt and pepper to taste. 4. Pour dressing over salad and toss thoroughly. Reprinted with permission from Jasmine and Fire: A Bittersweet Year in Beirut by Salma Abdelnour. Copyright © 2012 by Salma Abdelnour. Published by Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher SALMA ABDELNOUR is a writer and editor based in New York City. She has been the travel editor of Food & Wine, the food editor of O, The Oprah Magazine, and the restaurant editor of Time Out New York
Preparation 1. Tear the bread into pieces (roughly 1-inch-square). Heat the vegetable oil over medium heat, and fry the bread bits until nicely browned and crisp, then set aside to drain on a plate lined with paper towels; or you can toast the pita instead of frying. 2. Combine vegetables, lettuce, parsley, and bread pieces in a large bowl, and toss well. 3. Whisk olive oil and lemon juice, and mix in garlic, sumac, mint, and salt and pepper to taste. 4. Pour dressing over salad and toss thoroughly. Reprinted with permission from Jasmine and Fire: A Bittersweet Year in Beirut by Salma Abdelnour. Copyright © 2012 by Salma Abdelnour. Published by Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher SALMA ABDELNOUR is a writer and editor based in New York City. She has been the travel editor of Food & Wine, the food editor of O, The Oprah Magazine, and the restaurant editor of Time Out New York
