Name: Fattoush (Egyptian Pitta Salad)
Yield: Makes 4 servings as a starter or side dish
Cuisine: Egyptian
Ingredients: fine sea salt and freshly ground black pepper; 1¼ teaspoons dried sumac; 2 tablespoons small mint leaves or larger ones stacked and coarsely shredded, rinsed, and dried; About 45 g cos lettuce, cut into 2.5cm ribbons; ¼ teaspoon coarse sea salt; ¼ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon strained lemon juice; 3 tablespoons olive oil; ½ small cucumber, about 55 g, peeled, deseeded, and cut into 1cm dice; 1 medium tomato, about 115 g, halved, deseeded, and cut into 1cm dice; ½ small green pepper, about 55 g, deseeded and cut into 1cm dice; ¼ medium red onion, about 45 g, thinly sliced from stem to root end; 1 pitta, cut into 2.5cm cubes; 2 teaspoons olive oil

Preparation info

Makes
4
servings as a starter or side dish

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Like my pitta bread recipe, this salad recipe comes from Habibi, one of the only two Egyptian restaurants in Hong Kong, both of which are operated by my friends Jennifer Morris and Hosni Emam. Though fattoush is pretty common throughout the Middle East, the Egyptian version is especially tangy with dried sumac and lemon juice. Sumac is available in Middle Eastern stores and online.