| Remove from pan onto a plate covered with several paper kitchen towels | Place the leaves, without chopping, in the salad bowl |
|---|---|
| Remove the outer leaves of the romaine lettuce | I love Fattoush so much that I chose it as the name for my Arabic food blog |
Essential features of the Fattoush salad is the crisp toasted or fried pita bread, the sumac and the purslane.
| While is probably the most famous Middle Eastern salad my top favorite salad is Fattoush! Coarsely chop and place in the salad bowl | Do you prefer it more with molasses dressing or with the lemon-oil dressing? A healthier alternative it to toast the pita bread pieces in the oven but the taste is compromised a bit this way |
|---|---|
| Purslane is very nutritious, besides being loaded with vitamins and minerals it contains more healthy omega-3 fatty acids than any other leafy plant | Coarsely chop the tomatoes, cucumbers, red and green bell peppers, onion, and radishes |
| Purslane leaves are used in salads throughout the Middle East | Then add the sumac and fried or toasted bread and mix |
|---|---|
| There are several versions of Fattoush, and all are right as this dish is very adaptable to personal taste | Sumac pronounced soo-mak, is a popular Middle Eastern seasoning that is made out of the dried fruit of a shrub that grows throughout our region |