Mother Earth Living

6 Lebanese Recipes: Fattoush

Use up your dry, leftover bread with this great recipe.
By Linda Dalal Sawaya
October/November 1999
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 Serves 4 to 6 

No doubt fattoush originated as a way to use up dry, leftover bread. Mother heats broken pieces of khoobz marouq, thin Arabic bread, in a slow oven for 20 minutes, then turns off the oven and allows it to remain there overnight to crisp. Bread can be crisped quickly in a hotter oven if an eye is kept on it.

• 3 to 4 tomatoes, finely chopped
• 1 medium cucumber, finely chopped
 3 green onions, finely chopped
• 1/2 cup Sumac-Marinated Onions (see recipe below)
• 1/2 head Romaine lettuce, chopped
• 1 cup finely chopped parsley
• 1 cup finely chopped fresh spearmint or 2 tablespoons dried
• 1/2 cup chopped celery and celery tops
• 1/2 cup stemmed purslane
• 2 loaves crisp dried or toasted Arabic bread
• 1/4 cup pomegranate seeds
 •1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash cayenne pepper
• 1/2 cup lemon juice

1. Place the tomatoes, cucumbers, onions, and greens in a large bowl. Break bread into bite-sized pieces over vegetables. If using dried spearmint, crush it between your palms and sprinkle it over the mixture. Add the pomegranate seeds.

2. Drizzle the oil evenly over the bread, then add salt, pepper, cayenne, and lemon juice. Toss and let stand for 5 minutes before serving. Taste and adjust ­seasonings. Serve within 10 minutes.
 
Click here for the original article, Food for the Soul: 6 Lebanese Recipes.








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