Egypt 
VEGAN EGYPTIAN FATTOUSH
Equipment
Ingredients
For the Salad:
- 4 large pita bread rounds
- 2 cups chopped romaine lettuce
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint leaves
- 1/4 cup sliced radishes optional
- 1/4 cup sliced green bell pepper optional
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon sumac optional
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Place the pita bread rounds on a baking sheet and brush them with a little olive oil. Bake in the preheated oven for about 5-7 minutes until they become crispy. Remove from the oven and let them cool.
- Break the cooled pita bread into small pieces or cut them into bite-sized squares.
- In a large mixing bowl, combine the chopped romaine lettuce, cucumber, tomatoes, red onion, parsley, mint leaves, sliced radishes, and sliced green bell pepper (if using).
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac (if using), salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients in the mixing bowl and toss gently to coat the salad with the dressing.
- Add the broken or cut pita bread pieces to the salad and toss again.
- Let the Fattoush salad sit for a few minutes to allow the flavors to meld together.
- Serve the Fattoush salad immediately as a refreshing and tangy appetizer or side dish.
Notes
NUTRITIONAL FACTS:
Calories: 230 | Total Fat: 9g | Total Carbohydrates: 34g | Dietary Fiber: 6g | Protein: 6g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
