Fattoush Salad // Best Lebanese Recipe
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vegetarianvegangluten-free
Fattoush salad hails from Lebanon and is a staple of Levantine cuisine. Traditionally made with leftover bread, it reflects the resourcefulness of home cooks. The vibrant mix of vegetables and herbs, along with the tangy sumac dressing, makes it a refreshing dish enjoyed during warm months. Today, Fattoush is celebrated worldwide, often featured in Middle Eastern restaurants and gatherings.
Ingredients
- ●mixed greens
- ●tomatoes
- ●cucumbers
- ●radishes
- ●green onions
- ●bell peppers
- ●parsley
- ●mint
- ●pita bread
- ●olive oil
- ●lemon juice
- ●sumac
- ●salt
- ●black pepper
Instructions
- 1Tear pita bread into bite-sized pieces.
- 2Heat olive oil in a skillet over medium heat until shimmering.
- 3Add pita pieces to the skillet and toast until golden and crispy, about 3-4 minutes.
- 4Remove toasted pita from the skillet and let cool.
- 5Wash and dry mixed greens thoroughly.
- 6Chop tomatoes, cucumbers, radishes, and bell peppers into bite-sized pieces.
- 7Slice green onions and chop parsley and mint finely.
- 8In a large bowl, combine mixed greens, tomatoes, cucumbers, radishes, bell peppers, green onions, parsley, and mint.
- 9In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and black pepper.
- 10Pour the dressing over the salad and toss gently to combine.
- 11Add the toasted pita pieces just before serving to maintain their crunch.
- 12Serve immediately and enjoy the fresh flavors.
gluten
vegetarianvegangluten-free
Originating from the Levant region, Tabbouleh is a vibrant salad that highlights fresh herbs and vegetables, traditionally served as part of a mezze platter. It embodies the Mediterranean ethos of using simple, fresh ingredients to create refreshing dishes. Today, Tabbouleh is enjoyed worldwide, with variations that may include different grains or additional vegetables.
Ingredients
- ●bulgur wheat
- ●fresh parsley
- ●fresh mint
- ●tomatoes
- ●cucumbers
- ●red onion
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Rinse bulgur wheat under cold water and soak in water for 30 minutes until tender.
- 2Drain bulgur and squeeze out excess water using a clean cloth.
- 3Finely chop fresh parsley and mint leaves.
- 4Dice tomatoes and cucumbers into small pieces.
- 5Finely chop red onion.
- 6In a large bowl, combine soaked bulgur, parsley, mint, tomatoes, cucumbers, and red onion.
- 7In a separate bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 8Pour the dressing over the salad mixture and toss gently to combine.
- 9Taste and adjust seasoning if necessary.
- 10Let the salad sit for 15 minutes to allow flavors to meld.
- 11Serve chilled or at room temperature.
gluten
Ingredients
- ●2 lbs potatoes, peeled and diced
- ●1/4 cup olive oil
- ●1 tsp cumin
- ●1 tsp coriander
- ●1/2 tsp paprika
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●3 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●Juice of 1 lemon
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the diced potatoes with olive oil, cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Toss until the potatoes are well coated.
- 3Spread the seasoned potatoes in a single layer on a baking sheet.
- 4Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy, stirring halfway through.
- 5While the potatoes are roasting, prepare the garlic and parsley mixture by combining minced garlic, chopped parsley, and lemon juice in a small bowl.
- 6Once the potatoes are done, remove them from the oven and immediately toss them with the garlic and parsley mixture.
- 7Serve hot as a side dish or appetizer.
Equipment
baking sheetlarge bowlsmall bowlspatula
🌶️🌶️🌶️Medium
Ingredients
- ●1 lb chicken breast, cut into 1-inch cubes
- ●1/4 cup olive oil
- ●1/4 cup plain yogurt
- ●2 tbsp lemon juice
- ●4 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1 tsp paprika
- ●1/2 tsp ground cinnamon
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●Skewers (wooden or metal)
Instructions
- 1In a large bowl, combine olive oil, yogurt, lemon juice, garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, and cayenne pepper (if using).
- 2Add the chicken cubes to the marinade and mix well to ensure all pieces are coated.
- 3Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for best flavor.
- 4If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- 5Preheat the grill to medium-high heat.
- 6Thread the marinated chicken onto the skewers, leaving a little space between each piece.
- 7Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- 8Remove the kabobs from the grill and let them rest for a few minutes before serving.
- 9Serve the chicken kabobs with pita bread, tahini sauce, and a side of tabbouleh or salad.
Equipment
grillmixing bowlskewers
🌶️🌶️🌶️Low
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