Fattouche
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Servings
6 people
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Calories
245 kcal
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Course
Salad
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Cuisine
Middle Eastern
Fattouche
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This fattouche recipe is simple, packed iwth flavor and texture, and is light but filling with the yummiest tangy sumac dressing.
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Ingredients
For the pita chips:
- 2 pita bread loaves, prefer thicker kind
- 3 tablespoon olive oil
- 2 teaspoon sumac powder
For the dressing:
- 1/3 cup olive oil
- 1/4 cup lemon juice from 1 juicy lemon
- 1 heaped pomegranate molasses tbsp
- 2 garlic cloves, crushed
- 1/2 teaspoon sumac powder
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the salad:
- 1/2 head romaine lettuce chopped, about 12 leaves
- 1 bunch purslane baqleh, optional
- 1/2 cup parsley leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tomato diced
- 2 cucumber diced
- 2 green onion thinly sliced
- 5-6 radish thinly sliced
Instructions
For the pita chips:
- Preheat air fryer or oven to 350F (180C) Using an air fryer or the oven, preheat to 180C/350F. If using an oven, line a baking sheet with parchment paper.
- Cut the pita bread into diagonal bite sized pieces, I like using kitchen scissors.
- Add to a large bowl and toss with the olive oil and sumac, until well coated.
- Either air fry by placing in air fryer basket or bake by spreading in a thin layer on the prepared baking sheet, 5-7 minutes in an airfryer and about 8-10 minutes in the oven, tossing halfway through, until golden brown and crispy. Transfer to a bowl to cool.
For the dressing:
- Whisk together all the ingredients for the dressing in a small bowl, or add to a jar and shake until combined. Keep in fridge until ready to use.
Assembling the salad:
- Add all the salad ingredients (lettuce, purslane, parslely, fresh mint, tomatoes, cucumbers, green onions and radish) to a large bowl or serving platter, and toss well to mix.
- Immediately before serving, drizzle with all of the salad dressing, and mix again until all the salad vegetables are coated in dressing. Top with the crispy pita chips, serving with extra chips if desired. Enjoy immediately!
Notes
- Ingredient notes:
- If you can't find pomegranate molasses, you can leave it out or substitute with honey or maple syrup to give the dressing a nice undertone of sweetness.
- Lettuce: you can use any crisp lettuce of your choice
- Pita bread: I use a thicker pita bread, like the ones for gyro wraps, but you can use a thin one, or any flatbread of your choice. Use gluten free bread if necessary for your diet.
- Make ahead instructions:
- You can make the pita chips a week in advance and store in an airtight container on the counter. You can also make the dressing a week in advance and store in the fridge.
- Storing leftovers: Once salad has been dressed and tossed, enjoy within 24 hours or it'll go soggy. If you don't mind that, then store in an airtight container and enjoy within 1-2 days.
- Tips:
- Use kitchen scissors to cut the pita bread to make it easier.
- Add the pita bread just before serving so it stays crispy
- Add halloumi or feta cheas, chickpeas or lentils, any protein you like, avocado and/or pomegranate seeds to bulk the salad up.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
14g
(70%)
Sodium
303mg
(13%)
Potassium
323mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
4663IU
(93%)
Vitamin C
11mg
(12%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 303mg | 13% |
| Potassium | 323mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4663IU | 93% |
| Vitamin C | 11mg | 12% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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