Iraqi Bread Salad

Iraqi Bread Salad Recipe - Traditional Iraqi Cuisine

Region / culture: Iraq | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Iraqi Bread Salad, also known as Fattoush, is a refreshing and flavorful dish that is popular in Middle Eastern cuisine. This salad is made with a combination of fresh vegetables, herbs, and crispy bread crumbs, all tossed in a tangy and zesty dressing. It is a perfect dish to enjoy during the hot summer months or as a light and healthy side dish.

History

The origins of Iraqi Bread Salad can be traced back to the Levant region, which includes countries like Lebanon, Syria, and Palestine. This salad has been a staple in Middle Eastern cuisine for centuries, with each region adding its own unique twist to the recipe. The use of crispy bread crumbs in salads is a common practice in Middle Eastern cooking, as it adds texture and flavor to the dish.

Ingredients

1 bunch of parsley
4 tbsp of salad oil
6 tbsp of fresh lemon juice
2 tsp of sugar
1 tsp of salt
8 radishes
225 g of tomatoes
1 bunch of spring onions
6 thick slices of white bread
1 heart of a cos lettuce

How to prepare

Place the parsley in the processor bowl and process until finely chopped.
Add the oil, lemon juice, sugar, salt, washed and trimmed radishes, quartered tomatoes, and trimmed spring onions.
Process until thoroughly blended and the vegetables are chopped into fairly small flakes, then transfer the mixture into another bowl.
Without washing the processor bowl or blade, add the slices of bread broken into rough chunks and process until you have fine breadcrumbs (you may have to scrape the bowl down a couple of times).
Add 125 ml of water and process again for 3 seconds to mix thoroughly.
Remove and mix the breadcrumbs with the vegetable dressing.
Taste for seasoning.
It may need a little more liquid, in which case, add up to another 225 ml of water to moisten the breadcrumbs.
Line a dish with the inner leaves of the cos lettuce and fill the center with the bread salad.

Variations

Add grilled chicken or shrimp for a protein boost.
Substitute different vegetables such as cucumbers, bell peppers, or olives.
Add feta cheese or olives for a Mediterranean twist.
Use different herbs like mint or cilantro for a unique flavor.

Cooking Tips & Tricks

Make sure to use fresh and high-quality ingredients for the best flavor.

- It is important to finely chop the vegetables and herbs to ensure that they are evenly distributed throughout the salad.

- The bread crumbs should be crispy and golden brown for the perfect texture.

- Adjust the seasoning and dressing according to your taste preferences.

Serving Suggestions

Iraqi Bread Salad can be served as a light and refreshing meal on its own, or as a side dish to accompany grilled meats or kebabs. It pairs well with dishes like hummus, tabbouleh, or grilled vegetables.

Cooking Techniques

Finely chop the vegetables and herbs for a uniform texture.

- Toast the bread crumbs in a skillet for extra crunch.

- Adjust the dressing to your taste preferences by adding more lemon juice or olive oil.

Ingredient Substitutions

Use whole wheat bread for a healthier option.

- Substitute red wine vinegar for the lemon juice.

- Use different herbs like basil or dill for a different flavor profile.

Make Ahead Tips

Iraqi Bread Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Keep the bread crumbs separate until ready to serve to maintain their crispiness.

Presentation Ideas

Serve Iraqi Bread Salad in a large bowl or platter, garnished with fresh herbs and a drizzle of olive oil. You can also top it with extra vegetables or nuts for added texture and flavor.

Pairing Recommendations

Iraqi Bread Salad pairs well with grilled meats, kebabs, or falafel. It also goes well with dishes like hummus, baba ganoush, or tzatziki. For a complete meal, serve it with a side of rice or couscous.

Storage and Reheating Instructions

Store leftover Iraqi Bread Salad in an airtight container in the refrigerator for up to 2 days. To reheat, place the salad in a skillet over low heat until warmed through, or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Iraqi Bread Salad contains approximately 250 calories. This makes it a light and healthy dish that is perfect for a light lunch or as a side dish.

Carbohydrates

Each serving of Iraqi Bread Salad contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health and well-being.

Fats

Each serving of Iraqi Bread Salad contains approximately 10 grams of fats. The fats in this dish come from the salad oil used in the dressing and the olive oil in the bread crumbs. Fats are important for absorbing nutrients and supporting cell growth.

Proteins

Each serving of Iraqi Bread Salad contains approximately 5 grams of proteins. Proteins are essential for building and repairing tissues in the body, as well as supporting immune function and hormone production.

Vitamins and minerals

Iraqi Bread Salad is rich in vitamins and minerals, including vitamin C, vitamin K, vitamin A, and potassium. These nutrients are important for supporting immune function, bone health, and overall well-being.

Alergens

Iraqi Bread Salad contains gluten from the bread crumbs. It may also contain allergens such as nuts or dairy, depending on the specific ingredients used in the recipe. Be sure to check for allergens if you have dietary restrictions.

Summary

Overall, Iraqi Bread Salad is a nutritious and delicious dish that is rich in vitamins, minerals, and essential nutrients. It is a light and healthy option for a meal or as a side dish, perfect for those looking for a refreshing and flavorful salad.

Summary

Iraqi Bread Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its combination of fresh vegetables, herbs, and crispy bread crumbs, this salad is a flavorful addition to any Middle Eastern-inspired menu. Enjoy it as a light lunch or as a side dish with grilled meats or kebabs for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Fatima, who had just returned from a trip to Iraq. As we sat in her cozy kitchen sipping tea, she started telling me about all the delicious dishes she had tried during her travels. One in particular caught my attention - a refreshing and flavorful bread salad that she had enjoyed in a small village outside of Baghdad.

Fatima described how the salad was made with a mix of crisp vegetables, fragrant herbs, and chunks of toasted bread, all tossed in a tangy dressing made from lemon juice, olive oil, and sumac. My mouth watered as she recounted the layers of flavors and textures in each bite. I knew right then and there that I had to learn how to make this dish.

Fortunately, Fatima was more than happy to share the recipe with me. She had scribbled down the ingredients and instructions on a piece of paper, which she handed to me with a smile. As I read through the recipe, I realized that it was a simple dish to prepare, yet the combination of flavors was sure to be a hit with my family.

I couldn't wait to get home and start cooking. That evening, I gathered all the ingredients I needed - ripe tomatoes, crunchy cucumbers, fresh herbs, and a loaf of crusty bread. I followed Fatima's instructions carefully, toasting the bread until it was golden and crispy, then tossing it with the chopped vegetables and herbs. Finally, I drizzled the salad with the tangy dressing and gave it a good toss to ensure that every bite was coated in flavor.

When I served the Iraqi bread salad to my family that night, they were blown away by how delicious it was. The flavors were bright and zesty, with the toasted bread adding a satisfying crunch to each bite. My husband even declared it one of the best salads he had ever tasted, high praise indeed coming from a man who was not known for his love of vegetables.

From that day on, the Iraqi bread salad became a regular fixture on our dinner table. I would make it whenever we had guests over, and it was always a hit. I loved how versatile the dish was - it could be served as a side dish with grilled meat, or as a light lunch on its own. The flavors reminded me of my time spent in Fatima's kitchen, listening to her stories of faraway lands and exotic cuisines.

As the years passed, I continued to make the Iraqi bread salad, tweaking the recipe here and there to suit my family's tastes. Sometimes I would add in a handful of olives for a briny kick, or sprinkle on some feta cheese for a creamy contrast. No matter how I served it, the salad never failed to impress.

I often think back to that fateful day in Fatima's kitchen, when I first learned how to make the Iraqi bread salad. It was a turning point in my culinary journey, opening my eyes to the vast world of flavors and ingredients waiting to be explored. I am forever grateful to my dear friend for sharing this recipe with me, and for inspiring me to continue learning and experimenting in the kitchen.

So now, whenever I make the Iraqi bread salad, I think of Fatima and the wonderful memories we shared. I am reminded of how food has the power to bring people together, to create lasting bonds and cherished moments. And I am grateful for the opportunity to pass on this recipe to future generations, so that they too can experience the joy and delight of this delicious dish.