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Fattoush

Type	Salad
Region or state	Lebanon
Main ingredients	Khubz, mixed greens, vegetables Dressing: olive oil, lemon juice
[REDACTED] Cookbook: Fattoush  [REDACTED] Media: Fattoush

Fattoush (Arabic: فتوش; also fattush, fatush, fattoosh, and fattouche) is a Lebanese salad made from toasted or fried pieces of khubz (Arabic flat bread) combined with mixed greens and other vegetables, such as radishes, cucumber and tomatoes. Fattoush is popular among communities in the Levant.

Etymology

Fattūsh is derived from the Arabic fatt "crush" and the suffix of Turkic origin -ūsh. Coining words this way was common in Levantine Arabic.

Ingredients

Fattoush belongs to the family of dishes known as fattat (plural of fatteh), which use stale flatbread as a base. Fattoush includes vegetables and herbs varying by season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give fattoush its sour taste, while some recipes also add pomegranate molasses along with the sumac.

Variations

In Palestinian cuisine, fattoush is prepared by crushing garlic, salt, chili pepper (or any hot pepper), and fresh basil leaves together in a pestle and mortar, then mixing them with a generous amount of lemon juice and tahini, and occasionally yogurt. Bite-sized pieces of untoasted pita bread are dipped into this mixture to absorb the liquid. Vegetables are added afterward, and the dish is finished with olive oil. A distinctive feature of the Palestinian version is the inclusion of white onions, which are absent in the Lebanese version. In Jordan, a similar method is followed, but jameed is used in place of the tahini mixture

See also

• Dakos
• Arabic salad
• List of bread dishes
• List of hors d'oeuvre
• List of salads
• Panzanella, an Italian bread salad

References

1. ^ Wright, 2003, p. 241
2. George, Maria (2019-08-29). Mediterranean Cuisine: Flavors for a Healthier You. Christian Faith Publishing, Inc. ISBN 978-1-64515-991-9.
3. Hobby, Jeneen (2009). Worldmark Encyclopedia of Cultures and Daily Life. University of Pennsylvania Press. p. 60. ISBN 9781414448909.
4. Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 585. ISBN 9781449618117.
5. Claudia Roden, The New Book of Middle Eastern Food, 2008, p. 74

Bibliography

• Wright, Clifford A. (2003). information Title Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. ISBN 1-55832-227-2.

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