In this video we will look at how to make fattoush. Fattoush is defined as a middle eastern salad consisting of tomatoes, cucumber, and other vegetables together with croutons made from toasted Arabic pita bread. It is a refreshing salad with a great textural element provided by the pita bread.
Firstly you will need to fry the Arabic pita bread for which you will need 30 grams of Arabic pita bread and canola oil.
For the rest of the recipe ingredients, you will need:
80 grams of tomato.
60 grams of green bell peppers.
20 grams spring onion.
80 grams of cucumber.
100 grams of romaine lettuce.
5 grams of fresh mint leaves.
40 milliliters of extra virgin olive oil.
40 grams of red radish.
30 milliliters of lemon juice which is roughly one lemon.
60 grams of yellow bell peppers.
15 milliliters of pomegranate syrup.
three grams of sumac powder.
and 3 grams of table salt.
For the garnish, you will need 30 grams of fresh pomegranate seeds and 30 grams of fried Arabic pita bread. This recipe makes 5 portions or 300 grams of fattoush.
PROCEDURE:
Step 1. Dice the Arabic pita bread into 20 millimeter dices, and fry the bread at 180 degrees Celsius placing one piece in first to test the temperature of the oil, and then fry until golden brown in color and crispy in texture. Keep these aside to be used as garnish.
Then for the fattoush you will need to,
Step 2. Prepare your misen place by dicing the tomatoes into 15 millimeter dices, dicing the green peppers into 20 millimeter dices, dicing the spring onion into 10 millimeter dices, thickly dicing the cucumber into 10 millimeter dices, dicing the romaine lettuce into 30 millimeter dices, chopping the fresh mint thinly, slicing the red radish, juicing a lemon, and lastly dicing the yellow peppers into 20 millimeter dices.
Step 3. Put gloves on and assemble all the chopped ingredients in a mixing bowl.
Step 4. Add sumac powder and mix well.
Step 5. In a separate bowl. add extra virgin olive oil, pomegranate syrup, the lemon juice, table salt and whisk to prepare the dressing.
Step 6. Add the dressing to the cut vegetables and gently mix together.
Step 7. Portion the salad in an appropriate shallow buffet bowl or buffet medicine platter.
Step 8. Garnish with fresh pomegranate seeds, the fried Arabic pita bread and serve chilled.
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