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Fattoush
Bread Salad This salad is enjoyed throughout the Middle East, especially during Ramadan.
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Total time
45 minutes
4 peeled, seeded and diced cucumbers
2 tsp. salt
6 medium seeded and cubed tomatoes
2 seeded and finely chopped green bell pepper
16 thinly-sliced scallions
1/2 cup finely chopped parsley
1/4 cup finely chopped mint
2 tsp. salt
6 medium seeded and cubed tomatoes
2 seeded and finely chopped green bell pepper
16 thinly-sliced scallions
1/2 cup finely chopped parsley
1/4 cup finely chopped mint
1/4 cup, finely chopped coriander (optional)
4 cups small cubes or pieces stale bread (French or pita)
3/4 cup olive oil
1/2 cup lemon juice
1/2 cup black olives
4 cups small cubes or pieces stale bread (French or pita)
3/4 cup olive oil
1/2 cup lemon juice
1/2 cup black olives
Salt the diced cucumber, place in a colander and let drain for 30 minutes. Combine with the rest of the vegetables, herbs and bread. Whisk together the olive oil and lemon juice, pour over the salad, and toss. Garnish with black olives.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.