How to make the Perfect Fattoush - Lebanese Tangy Salad
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- Опубліковано 6 сер 2024
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Fattoush is possibly the best salad in the world, it ticks all the right boxes, Crispy, crunchy, tangy and sweet. It's so easy to make and such a refreshing side dish for a hot summer day.
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0:00 Intro
0:15 The perfect Fattoush dressing
3:13 Making Pitta Croutons
4:26 Preparing the vegetables
6:53 Assembling the salad
7:14 Taste Test & Outro
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For baked Pitta Croutons: • You NEED To Try These ...
To make your own Pomegranate Molasses: • How to make and use Po...
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Makes 4 large main sized portions or 6-8 side portions
Fattoush dressing:
50ml (3 Tbsp) Olive Oil
50ml (3 Tbsp) Pomegranate Molasses
3 Tsp sumac
1 Tsp white vinegar
1/2 Tsp dried mint
1/4 Tsp salt
1/8 Tsp pepper
1 clove garlic
Juice of 1 lemon
Zest of 1/4 lemon
Sugar (optionally if needed)
Bread:
2-3 Thin pitta breads
Vegetable Oil for Frying
Pinch of salt and pepper
Salad:
1 Whole Romaine lettuce (4 Cups)
3-4 Small Cucumbers (3 Cups)
3-4 Plum Tomatoes (1 1/2 Cups)
4 Spring Onions (1/2 Cup)
10 Small Radishes (6-8 Medium) (1/2 Cup)
2 Tbsp Fresh Mint
2 Tbsp Parsley
3-4 Tbsp Pomegranate seeds (optional)
Bell pepper (optional)
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Directions:
Dressing:
1- Place your sumac in a bowl and then pour over a couple tablespoons of boiling water. Allow to bloom for a few minutes to activate the sumac flavour
2- Zest 1/4 of your lemon, then juice it and strain out all the flesh and seeds. Grate the clove of garlic
3- Combine all of the ingredients with the sumac, lemon zest and garlic
4- Blend together on high speed until emulsified into a creamy dressing
5- Store for 1-2 weeks in the fridge in an air tight container
Fried Bread:
1- Slice your bread into small 1.5-2cm squares
2- Heat a frying pan with vegetable oil, and add in the bread once heated
3- Fry for about 30-60 seconds and remove once golden
4- Drain and place on a paper towel lined plate to drain off excess oil
5- Sprinkle over salt and pepper when hot
6- Once cooled, they can store in an airtight bag for 2 weeks
Salad:
1- Slice the cucumbers into semi circles, or if working with larger cucumbers into quarter circles
2- Slice the tomatoes the same size as the cucumber pieces
3- Slice the lettuce into strips about 1cm wide
4- Slice the radishes into thin slices or into small chunks
5- Slice the spring onions into 2-3mm rounds, leaving out the darker green parts of the stem
6- Cut off the thick parsley stems, and roughly chop it
7- Remove the mint leaves from the stems, stack and roll up, cut into thin ribbons
To assemble:
1- Add the vegetables to a large bowl, with the optional pomegranate seeds
2- Pour over the dressing and then mix thoroughly
3- Plate the salad, then top with a pile of the bread, more pomegranate seeds, some mint ribbons and finally some ground sumac. Serve immediately - Навчання та стиль
The editing quality went so high! The time when you will be the middle eastern cuisine biggest authority on youtube is really near! :)
Thank you! Glad you enjoyed it! We're always making little changes and tweaks to improve things. Hope you like the new angle
@@MiddleEats I do! We love you, Obi! :)
Whenever I want to look up a middle eastern recipe, I come to your channel. :)
Not gonna lie, that is one of the finest Fattoush salads I've seen in a LONG TIME
Would you ever consider making a cookbook? I adore this channel!
My favorite salad of all time, hands down. The dressing is a tricky one to master! I need to give this one a shot. Ive got fresh, homemade Syrian pomegranate molasses.
My favorite salad too!
I know right, this dressing recipe is perfect
I am so excited to try your dressing recipe! When I lived in the UAE I ordered fattoush for delivery several times a week and I miss it terribly. It truly is the best salad in the world, and even salad haters can't help but enjoy it. P.S. (hides face) I never knew to bloom the sumac until now. Thanks again!!!!!!
Ahh, hopefully it's just like the one you used to have in UAE
I was introduced to middle eastern cuisine by a Pakistani fellow I worked with many years ago. Ever since I've LOOOOOOVED middle eastern food. I really enjoy your videos. I grew up and lived most of my life in Ontario Canada, but have since moved to Canada's east coast. I no longer have access to many of the international restaraunts that I used to, but I make your recipes from time to time. Great stuff!
How I learned from my coworkers. When we have potlucks at work and coworkers would bring in the food. YUMMO!!!!!
As a Lebanese, I can say you did an amazing job! A main ingredient we also add is purslane (ba2le), but that's a bit difficult to find outside the middle east.
Thank you! Yes purslane is very important for the ultra authentic touch, but even Lebanese restaurants outside Lebanon don't have it.
@@MiddleEats That's curious. It's ubiquitous in driveways in the non-arid parts of the US. Probably it isn't widely known that it's a tasty and incredibly nutrient-rich herb. I don't think it would be confused with anything else, either. Thanks for filling us in!
Thanks for telling us that. I have purslane seeds I have neglected to plant, but will do it now!
I love the instruction about how to cut the salad ingredients, this is so so helpful. This looks so delicious, will try soon! Thank you so much for all your amazing work!
Oh, I wish you'd uploaded last week. I prepared Fattoush, my favorite salad, for a brunch last week. Was a hit, but your dressing looks so much better than mine. It's such a fine dish. Thanks for sharing.
This looks delicious! We are just beginning to explore middle eastern dishes and we are so very excited to try this salad. We've prepared some of your other recipes with great success, so thank you. We know how much work producing these videos is and we appreciate your time and trouble!! Be well and take great care!
My Lebanese neighbors have a restaurant..she told me to macerate an overripe well chopped tomato into the dressing as well..and that really ripe tomatoes are key..instead of thinking this is a mostly lettuce salad, think of it as equal parts of all the green things, and try to find cultivated purslane..it’s great in this salad..along w fresh mint and parsley..
the crunch sounded so satisfying! def going to make this. thank you as usual!
I ate this salad almost everyday for a whole year. IT’S THAT GOOOD
So addicting 😂
Yessss fattoush is so good!!! I'm so excited to try this version
These videos are wonderful. Thank you so much for sharing your knowledge and expertise with the world 😊
I have got to make this , looks absolutely delicious ❤❤❤
love your intro! very refreshing and eye catching. your editing is getting better every video!
this looks delicious! i'll have to try it
Dang it now I need to hunt down some Sumac! That salad looks WONDERFUL!!
My favorite salad!! I need to try this recipe
I adore all your recipes I really enjoy your passion when explaining the recipes, I adore
Middle Eastern food as well as eastern Mediterranean is so tasty,
thank you for sharing I’m a new subscriber 🕊🙏🏻👏😋👌
OMG this looks amazing!
I love a good salad.
I was just looking for a good fattoush recipe! Flawless timing
Hope you like it!
I love recipes like this.
I think it would be cool if you did more videos that were more vegetable focused. Often times i have a lot of veg that i want to make more exciting on their own for my lunches and snacks.
the recipes don’t have to be authentic, I just would be curious on a middle eastern take on dishes that don’t primarily focus on an animal protein.
i’m not a vegan or anything like that but i’m trying to watch my heart health by eating more vegetables and need creative ways to get them done
Made this and your shawarma tonight. loved em both!!!
This salad was amazing Obi. Your recipe is also one of the only dressings where I have seen the chef/cook “bloom” the Sumac. Now I won’t do it any other way. So good and definitely brought out that zing! 🙌🏻💕
Also addicted to this channel now!……and yes I take the credit when the Mrs throws me a compliment 😜
So do I. This is sooooo good! 😋😍
Thank you for this recipe. I never thought to bloom sumac.
It really brings the flavour alive!
My most fav salad ❤️
I've never had that kind of salad, will try
Looking GOOD! The video is top notch, the food looks mouth watering, and you're looking mighty good, too. I always thought you looked fine, but when I clicked on the older taboulleh recipe, the contrast was remarkable. Good show!
I still remember the 1st time I tried fatoosh. Probably my favorite salad
The vinaigrette looks very delicious! I will try it tonight.
I have used a fattoush vinaigrette to make mayonnaise with.
It's really quite incredible.
This is my favorite salad ever and despite living in an area of the US with the largest Middle Eastern population in the country the Fattoush dressing is always hit or miss. I am going to try making this today!
u in Dearborn?👀
@@mandymourey9207 within that general area.
I'm hoping you'll do a recipe for Turkish Iskender. I've made a good few recipes of yours by now, so I'd trust you to do it authentically.
About to make it, I got a recipe yesterday from a Lebanese lady but the suma isn't in the list and I knew I was missing something, since I eat it before at some Lebanese house I know that flavor and love it.... thanks looks great
I just found your channel and it is amazing. I wonder if there is something that can be used to replicate sumac as I am allergic? Iam always looking for new salads. And this one had me salivating just watching it all come together.
I am so excited to see your recipe for pomegranate molasses. I love its sour zing!
I usually don't like salad dressing but this one seems awesome, also salad dressings are usually too sweet, too oily, or too vinegary but from the amounts I can tell this one will be good (and because Salma is the Balance Queen).
This one really balances sweetness with sourness and makes for a wonderful salad!
Can you make a video for 7 spice? Btw looks great 😊
Great recipe Obi and Salma! You are totally right about the fried bread being critical to fattoush; personally its really the main reason why I crave this salad. My family takes it a step further:
Use fresh dried sumac (i.e not stale) without blooming it and soak the fried bread in all but he water based ingredients of the dressing. After a few minutes, fish them out before adding the rest of the dressing ingredients if you want them emulsified (vinegar, lemon, etc).
You can also just make a separate dressing just for the bread if you want to have both in the fridge at the ready. I know it is an extra step but the result is truly the king (or queen?) of croutons
Love your recipes! Thank you 💖. May I ask where you got the grater from please, you grated the lemon and garlic on it? Thank you x
The grater is called a microplane, you can find them online and in any good kitchen supply shop.
this dressing is 🔥
یک و یک، محصول درجه یک از مواد درجه یک! اولین باره یه محصول ایرانی تو یه ویدئوی آشپری می بینم
Uaooo
Master piece!!!
Fresh hell & holy crappers ... I am drooling!
My fav
This is really the best Fattoush recipe I‘ve ever tried!
Agreed! I always order it in Lebanese restaurants, but the pitta is never crisped, just day-old. Great recipe!
Obi, the dressing looks like a winner. Thank you for giving the sizes of the cut vegetables. And frying the pita makes it stand up to the dressing better than baked version. Can the fried pita be frozen? And then re-crisped in an air fryer?
You don’t need to freeze the pita. Fried pita keeps for a long time. Just store it in an airtight container or bag.
@@ESalma SalmaES..thank you!
Slappin. I have all these things, what am I waiting for.
YOOOO intro hype!
We need a zaalouk recipe!
I'm planning on doing Baba Ghanoush soon, so maybe after that!
Always great and perfect job brother, thank you and God Bless
"Vegetable oil" is a scourge. Can we use lard or tallow?
between you and John Kennan’s channel preppy kitchen. I don’t know who is better. you should be over 1 million on UA-cam.
looks very appealing! I recently found out about this salad. great explanation/steps in the video. awesome tip to put boiling water on the sumac. Can you tell me the brand where you got your micro blade from that you use to zest the lemon/garlic? I like that it catches the zest/garlic!! because of the folded sides
Azad Khan, It is the Microplane brand. I use it exactly how he did by zesting the citrus and using it to mash the garlic into a pulp which results in an amazing salad dressing as the garlic permeates the entire salad. For a simple dressing I use fresh lemon juice, avocado oil, mashed garlic clove using the Microplane, salt and pepper. Place all in a jar, close the lid tightly and shake, shake, shake it until it is emulsified. Pour over salad.
@@jda9193 Thank you! for your feed back. I really want to get this microplane. I will definetly use your tip to use it in other salad dressings because you are right the mashed garlic would penetrate much better. I actually never thought about that before.
@@azadkhan-pj4kq You are most welcome. The mashed garlic is the key to a great dressing...if you like the taste of garlic.
@@jda9193 Thank you!
@@azadkhan-pj4kq Enjoy!
I never knew you had to bloom sumac, I’ve been doing it wrong for years 🥺🥺🥺
Our sumac is now ripe and its almost pomegranate season! I can't wait to try this, God willing. Jesus is Lord of all.
I think this dressing would be great for marinating meats too.
It works good as a glaze, as a marinade I think it might struggle to penetrate the meat
@@MiddleEats why so? The vinegar is known to be the most efficient meat "penetrator" (sorry couldn't find another word)
The dressing is emulsified and quite thick. While the acids will help, there is still a lot of oil and pomegranate, both of which are thick.
@@jijieats penetrator penetrator
oh yeah get in there
If I don't like mint, is there a good substitute or shall I just leave it out?
Just leave it out.
Really love your channel and every recipe I’ve made is absolutely delicious and a favorite 😍 I’m vegan so I don’t make everything but love all the vegan recipes 🙏
Where is the gybna madufarah?
Aaah loved the look of this but got confused on. Amounts in description and when in the video you saying about doubling up!……..made my teeth curl it was that sweet 😂…….please post exact measurements for 2 adult portions of dressing 🙏
Sorry about that. The amounts in the description are correct for 4 adult sized portions of salad. If you want 2 portions, cut everything including the dressing and the vegetables in half.
Lovely stuff as always, no garlic or black pepper though 😂
Or onions
Nice sharing I'm new friend
Super 💗🇮🇳
Do you have a way to use that deepfry oil again, because despite all being perfectly beautiful, usig that much oil for just croutons is not for my pocket *_*
Yeah, it won't have any flavour from the bread. Just pour it through a strainer and use again
This is the type of guy you would want as your best man at your wedding
I like to mix in the bread just before eating so it becomes just slightly less crunchy while maintaining itself
More lebanese food please
Didn’t you make this before ?
I always mix salads with my disgusting hands, for extra tang.
it is beyond me why he shops at waitrose....
Because it's the closest thing to my house....
@@MiddleEats 😂😂😂pls go to aldi ur life will change
Yummy!! Not as pretty as yours. But definitely a keeper!
يا اخي ليش كلو يا لبناني يا باقول تركي. يا اخي في شغلات بتعود للسورين والفلسطينيين . ليش هيك بتمتدح بس دولتين الشرق الاوسط ،،، كاني باقي الدول همج ما عندن مطبخ و ثقافة