Fattoush With Crunchy Flatbread Ribbons
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
2 to 4
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Calories
209 kcal
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Course
Salad
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Cuisine
Middle Eastern, Arabian
Fattoush With Crunchy Flatbread Ribbons
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My version of the classic Middle Eastern fattoush salad - piled high with crunchy flatbread ribbons which is everybody's favourite part! A wonderful lemon dressing with extra zing from sumac and the warmth of paprika. This serves 2 as a light meal or 4 as a side.
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Ingredients
- 2 tomatoes , each cut into 8 to 12 wedges
- 2 cucumbers , each cut into 12 sticks
- 1/2 red onion , finely sliced
- 1 tbsp lemon juice
- 1/4 cup mint leaves (if leaves are large, roughly tear by hand)
- 1/4 cup Coriander leaves
- 2 lebanese flatbreads (Note 1)
- 1 1/2 tbsp olive oil
- salt and pepper
Dressing
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1 garlic clove , minced
- 1/2 tsp paprika
- 1 tsp sumac
Instructions
- Preheat the oven to 350F/180C.
- Roll up the flatbread then cut into thin slices. Use your fingers to loosen them into a pile of "ribbons".
- Pile onto a baking tray, drizzle over olive oil and a couple of pinches of salt, then use your fingers to coat all the ribbons with the oil.
- Bake in oven for 3 minutes, then remove tray and move the ribbons around a bit so they bake evenly. At this stage some of the ribbons will not yet be crisp. Turn the oven OFF, then return the tray into the oven for a couple of minutes. This will make all the ribbons crisp without over browning them.
- While the ribbons are baking, combine the red onion in a small bowl with 1 tbsp lemon juice and pinch of salt. Set aside - it lightly pickles and removes some of the acidity from the onion.
- Combine the dressing ingredients.
- Combine the tomatoes, cucumbers, mint and coriander leaves in a small bowl. Squeeze excess juice from the lemons, and add to the bowl.
- Pour over dressing and toss gently to combine - you may not need all the dressing.
- Transfer salad onto a platter then pile on the crunchy flatbread ribbons.
- Sprinkle with extra sumac.
Notes
- I used what we call Lebanese Bread here in Australia which is a larger version of Pita Bread, it is about 10 inches/25 cm in diameter and is a bit thinner than pita bread. You can substitute for other flatbreads, but the bread needs to be pliable so you can roll it up to slice it. If you use a flatbread which is not a "pocket" (ie. a double layer) then I suggest using an extra 1 or 2 pieces in order to get the same volume of ribbons (as the double layer "pocket" style flatbreads separate creating extra volume).
Nutrition Information
Show Details
Serving
282g
Calories
209cal
(10%)
Carbohydrates
25.1g
(8%)
Protein
5g
(10%)
Fat
11.1g
(17%)
Saturated Fat
1.6g
(8%)
Sodium
373mg
(16%)
Potassium
442mg
(13%)
Fiber
3g
(12%)
Sugar
3.4g
(7%)
Vitamin A
950IU
(19%)
Vitamin C
31.4mg
(35%)
Calcium
40mg
(4%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 2to 4
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 282g | |
| Calories | 209cal | 10% |
| Carbohydrates | 25.1g | 8% |
| Protein | 5g | 10% |
| Fat | 11.1g | 17% |
| Saturated Fat | 1.6g | 8% |
| Sodium | 373mg | 16% |
| Potassium | 442mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3.4g | 7% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 40mg | 4% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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