Label
All
0
Clear all filters

Salad With Toasted Pita Croutons

Zalaatat Fattoush

Rate this recipe

banner
Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

The word fattoush is closely linked to the old tradition of crumbling bread and using it in thareed dishes, with and without meat. Bread used for such purposes would be called fateet, or khubz maftout. From al-Warraq’s tenth-century cookbook, we learn that Arab medieval cooks sometimes served thareed as cold side dishes or salads, collectively called khal wa zeit (literally, vinegar and olive oil). They were prepared to accompany grilled meats. For

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title