Fattouch

Fattouch Recipe - Authentic Lebanese Cuisine

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Fattouch is a traditional Middle Eastern salad that is bursting with fresh flavors and textures. This salad is perfect for a light and refreshing meal, especially during the hot summer months.

History

Fattouch has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in Lebanon and has since spread throughout the region. The salad is known for its use of fresh vegetables, herbs, and toasted bread, all tossed in a tangy dressing.

Ingredients

2 tsp minced garlic
1 tsp salt
1 tsp pepper
0.5 cup chopped mint
0.5 cup lemon juice
0.75 cup olive oil
1 loaf flatbread
6 leaves romaine lettuce, torn into 1 inch pieces
1 diced cucumber
2 diced tomatoes
0.5 cup sliced green onions
0.5 cup diced bell pepper
0.5 cup chickpeas

How to prepare

In a small bowl, combine the garlic, salt, pepper, mint, lemon juice, and olive oil.
Let it stand for 0.5 hour.
Toast the bread in an oven at 350°F (177°C) for 5 minutes, or until it is golden brown and crispy.
Break the toasted bread into 1 inch pieces.
In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, bell pepper, and chickpeas.
Drizzle the dressing mixture over the salad, toss it together, and serve immediately.

Variations

Add feta cheese for a creamy and tangy twist.
Swap out the chickpeas for grilled chicken or shrimp for added protein.

Cooking Tips & Tricks

Make sure to let the dressing sit for at least 30 minutes to allow the flavors to meld together.

- Toasting the bread adds a nice crunch to the salad.

- Feel free to customize the salad with your favorite vegetables and herbs.

Serving Suggestions

Fattouch is delicious on its own as a light meal or served as a side dish with grilled meats or kebabs.

Cooking Techniques

Toasting the bread adds a nice crunch to the salad and helps it hold up to the dressing without getting soggy.

Ingredient Substitutions

Use pita bread instead of flatbread.

- Substitute parsley for mint if desired.

Make Ahead Tips

You can prepare the dressing and chop the vegetables ahead of time, but wait to assemble the salad until just before serving to keep it fresh.

Presentation Ideas

Serve the fattouch in a large bowl or on a platter, garnished with extra mint leaves for a pop of color.

Pairing Recommendations

Fattouch pairs well with grilled meats, kebabs, or falafel. It also goes well with hummus and pita bread.

Storage and Reheating Instructions

Fattouch is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The bread may lose its crunchiness over time.

Nutrition Information

Calories per serving

Calories per serving: 280

Carbohydrates

Carbohydrates: 25g

Fats

Total Fat: 18g

Saturated Fat: 2.5g

Proteins

Protein: 5g

Vitamins and minerals

Vitamin C: 30% of the daily recommended intake

- Vitamin A: 15% of the daily recommended intake

- Iron: 10% of the daily recommended intake

Alergens

Contains gluten from the flatbread.

Summary

Fattouch is a nutritious salad that is high in carbohydrates and healthy fats. It is also a good source of vitamins and minerals, making it a great addition to a balanced diet.

Summary

Fattouch is a delicious and nutritious Middle Eastern salad that is perfect for a light and refreshing meal. With its fresh vegetables, herbs, and tangy dressing, it is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe. It was a warm summer day, and my friend Maryam had invited me over for lunch. As soon as I walked into her kitchen, I was greeted by the tantalizing aroma of fresh herbs and vegetables. Maryam was busy chopping cucumbers, tomatoes, and parsley, while a bowl of pita bread waited to be torn into bite-sized pieces.

Curious, I asked her what she was making, and she replied with a smile, "Fattouch, a traditional Lebanese salad. It's a family recipe that's been passed down for generations." Intrigued, I offered to help her prepare the dish, eager to learn the secrets behind this delicious creation.

As we worked side by side, Maryam shared the story of how she learned to make fattouch. She explained that the recipe originally belonged to her grandmother, who had learned it from her own mother. Over the years, the recipe had been tweaked and refined, with each generation adding their own twist to the dish.

I listened intently as Maryam recounted the ingredients needed for fattouch - crisp lettuce, juicy tomatoes, crunchy cucumbers, fragrant parsley, and tangy sumac. She also mentioned the key element that sets fattouch apart from other salads - the dressing made with olive oil, lemon juice, and garlic.

As we tossed the vegetables together in a large bowl and drizzled the dressing on top, Maryam explained the importance of letting the salad sit for a while before serving. This allows the flavors to meld together, creating a harmonious blend of tastes and textures.

Finally, the moment of truth arrived as we sat down to enjoy our labor of love. With each bite, I could taste the history and tradition that had gone into making this simple yet satisfying dish. The flavors of the fresh vegetables, the tangy dressing, and the crispy pita bread combined to create a symphony of flavors that danced on my taste buds.

From that day on, fattouch became a staple in my own kitchen. I would often make it for family gatherings and special occasions, sharing the recipe with anyone who asked. Over time, I began to add my own personal touch to the dish, experimenting with different herbs and spices to create unique variations of the classic recipe.

But no matter how many times I made fattouch, the memory of that first time in Maryam's kitchen always stayed with me. It was a reminder of the power of food to bring people together, to preserve tradition, and to create lasting memories that would be cherished for years to come. And for that, I will always be grateful to Maryam and her family for sharing their recipe with me.