Middle Eastern · Salad
Fattoush
- Easy
- 20 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with acid holding everything up to the light, fresh herbs arguing happily on top, ending saline and clean.
Ingredients
- 2 pitas, torn and fried or toasted crisp
- Romaine, cucumber, tomatoes, radish, scallion
- Purslane or mint
- Dressing: lemon, olive oil, garlic, 2 tsp sumac
- Pomegranate molasses (optional but transformative)
The skills inside
The words inside
SumacPomegranate & Quince: Autumn's PerfumePurslaneRomaine
Allergen screen
Found: gluten
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Crisp the pita in olive oil; salt it like chips.
- Chop vegetables chunky; herbs whole-leaf.
- Whisk dressing heavy on sumac and lemon.
- Toss with pita at the last moment.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Sautéing & the shallow fry 80 recipes
- Everything sits in a single layer with visible space between the pieces: nothing stacked, nothing touching, or the pan is too small for the quantity.
- The pieces move freely and keep moving, sliding across the pan rather than sticking and tearing when the pan is worked.
- Light even browning arrived at quickly: colour on most faces, not the deep crust of a sear and not grey.
- A thin film of fat with the food glossed by it: no pool left in the pan at the end, and nothing greasy on the fingers or the plate.
- Cooked through but still firm, having spent only a few minutes in the pan: anything that has gone soft has been in there too long.
Where it goes wrong Too much went in at once, the pan cooled, and the food released its water: what was meant to brown in three minutes stews for ten and comes out grey, slack and wet.
At the Table
- The Pour
- Chianti Classico or Barbera d’Alba
- Also Right
- Vermentino for the lighter plates
- From the Taps
- Italian pilsner
- Zero-Proof
- San Pellegrino Sanbittèr
Tomato’s acid demands equal acid: Italian reds evolved beside the sauce, and the regional pairing is the safest law in wine.
Saved on this device and kept across visits: export from My Menu to move them.