Real African Dishes: [MC-AllEthnic-Recipes] Lebanese Fattoush Dressing

Monday, October 10, 2011

[MC-AllEthnic-Recipes] Lebanese Fattoush Dressing - 1g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Lebanese Fattoush Dressing

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 small garlic clove -- crushed
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon ground sumac -- or 1 tablespoon additional lemon juice, or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Whisk together the garlic, oil, and lemon juice in a small bowl. Pour over the salad and toss well. Let stand for 20 to 30 minutes.

]Serve over 2 cups chopped plum tomatoes, 1 cup sliced peeled English or Middle Eastern cucumber (quartered lengthwise and thinly sliced), 1 cup chopped scallions, 1 cup finely chopped flat-leaf parsley, 1 1/2 cups toasted crumbled pita, together with the sumac, salt and pepper. Toss well. Serve with plenty of soft flatbreads, which can be used to scoop up the salad.]

Serves 4 to 6

AuthorNote: The root word for all the dishes in the Arab world using toasted flatbread is 'fatta' - hence, fatteh, fattoush, etc. as with most home-cooked dishes, there are a great many versions of fattoush, especially in Syria and Lebanon. This one uses crisp flatbreads to enhance the taste and texture of a fresh tomato and cucumber salad.

Our all-time favorite cucumbers, tender and very sweet, are not often available in North American - even as seeds for planting. They are generally known as Middle Eastern cucumbers and look like a smaller, finer versions of an English cucumber. They are so good that it is worth asking your local produce market if they can be stocked.

Even without that wonderful variety of cucumber, however, fattoush is a simple, refreshing dish that can be served as part of a mezze meal or as a salad on a hot day, to be scooped up with fresh pita. It should be dressed ahead and allowed to stand for twenty minutes. Then, at the last minute, the toasted pitas are crumbled and stirred in; their slightly crunchy texture is a wonderful contrast to the wet softness of the tomatoes and cucumbers.

Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 100 Calories; 11g Fat (94.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0