Ani Torayan has a catering business serving the San Francisco Bay Area. She submitted her recipe for fattoush ---- a Middle Eastern bread salad with its distinctive taste influenced by sumac. I have used sumac only a few times before --- once was in the lentil soup with Swiss chard posted in January, 2006. Sumac has a tangy, lemony taste and is a great addition.
This recipe came to me without any specific amounts of ingredients so I just tried it using enough of one ingredient or another until it looked right. You can do the same.
- (All amounts approximate)
- One head of lettuce, any kind, rinsed, spun dry, and very coarsely chopped
- 1 pint or so of cherry tomatoes, halved or 2 bigger tomatoes, seeded and diced
- 1/3 bunch parsley, coarsely chopped
- Small handful fresh mint leaves, coarsely chopped
- 1 bunch green onions, white and light green parts thinly sliced (red onion works well also)
- 2 whole wheat pita breads, baked for about 10 minutes at 350 degrees then broken into large bite size pieces.
- 2 Tablespoons fresh lemon juice
- 4 Tablespoons olive oil
- 1 teaspoon sumac
- Aleppo paprika to taste (mild Turkish chilies mixed with paprika)
- Salt and freshly ground black pepper to taste.
Add all the salad ingredients to a bowl. Whisk the dressing. Toss with the salad. Sprinkle with some more sumac. This would be great for a fall picnic on a hillside or by the ocean.
Nutrition Information (per serving)
- Calories: 255
- Fat: 15 gm
- Saturated fat: 2 gm
- Trans fat: 0 gm
- Cholesterol: 0 mg
- Carbohydrate: 28 gm
- Fiber: 8 gm
- Sodium: 286 mg
- Protein: 6 gm