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  • Fattoush

Fattoush

Posted on Apr 22nd, 2015
by Paul Hegeman
Categories:
  • Salads
Fattoush

Most likely originally developed to use up stale bread, this delicious Mediterranean salad is a hearty alternative to most other and unfortunately all too often unsatisfying salads.

Serve it with a nice grilled fish or marinated chicken and you have a complete and also very healthy meal.

Fattoush is a popular salad throughout the Middle East. It’s a popular treat during the Ramadan months in Jordan and also a popular side to shawarma and kebabs.

Enjoy!

Fattoush

Fattoush

Paul Hegeman
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Salad
Cuisine Mediterranean
Servings 2 servings

Ingredients
  

  • 2 Lebanese flat bread
  • 1 Lebanese cucumber
  • 2 roma tomatoes
  • 1 small yellow pepper (capsicum)
  • small purple onion
  • 1 lemon
  • mint
  • continental parsley
  • coriander
  • sea salt flakes
  • pepper grinder

Instructions
 

  • Preheat oven to 180-200 degrees Celsius (350-375 degrees Fahrenheit) and bake flat bread about 5 minutes and turn and bake a further 5 minutes.
  • Remove the bread and allow to cool.
  • Place the cucumber, tomato, pepper (capsicum), onion, coriander, mint and parsley in large mixing bowl.
  • Break the cooled bread into pieces and add to the bowl. Season with sea salt and cracked pepper, add lemon juice and olive oil to taste and toss.

Notes

Fattoush
Tried this recipe?Let us know how it was!

Related: Chicken Shish Kabob (Kebab) with Tabbouleh
Related: Hummus
Related: Cheese-Stuffed Kebabs (Kaserli Kebab)

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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