Friday, November 30, 2012

Fatoush (Lebanese salad)

Fatoush salad (almost ready)
So here is a classic Lebanese salad :)

This is supposed to be the simplest salad.. as Fatoush is meant to make use stale Arabic bread and whatever vegetable/salad items you have in your kitchen.. the reality of it (being a foreigner) is that you just need to get the proportions right.. (if ever you strive to have it be considered fairly 'authentic' by your Lebanese friends lol). Same thing applies for Tabbouleh (simple, but need to get your proportions right!).

I got this recipe from my bf's aunt (after several unsuccessful attempts, following the 'you see it' method for quantities....). So since sharing is caring, here we go!

Lebanese Fatoush: 
 - 1 cup Romaine Lettuce (largely chopped) 
 - 2 cloves Garlic (mashed) Spices:
 - 1 1/4 cup Tomato (largely diced)  - 1 1/2 Tbsp Summac
 - 1/2 cup Cucumber (sliced 1.5 mm)  - 1/2 Tsp All spices
 - 1/2 cup Radish (thinly sliced)  - 2 Tsp Salt
 - 1 Onion (med/small, chopped) 
 - 1/4 cup Parsley (fresh leaves, largely chopped) Seasoning:
 - 1/4 cup Thyme (fresh leaves)  - 4 Lemon (juiced)
  - Olive oil
 - 1 pack of Lebanese/Arabic bread  - Pomegrenade molasses syrup

Pre-heat oven at 220C (top & bottom) with an oven tray in the middle. When heated, place Lebanese/Arabic bread into an oven tray to toast for 3-5 min; flip it half-way through until brown. Set aside to cool.

Peel and mash garlic cloves, add generous salt and lemon juice. Set aside.

Finely chop the onions (rings halves), add all spices & generous amounts of summac. Leave uncovered in the fridge.

Coarsely chop lettuce, tomato, cucumber, radish, parsley and thyme; place into a large bowl.

Add onions & lemon juice mixes, and stir together. Add a splash of pomegrenade molasses & olive oil to taste.

Once done, incorporate the toasted bread breaking it in pieces, mix, let is sit for a couple of minutes to absorb the juices prior to serving :) Sahten!

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